Sausage rolls are a fantastic "go to" dish for a quick afternoon tea, a great party favourite, an easy lunch served with salad or simply great on their own!
These particular Sausage Rolls are my kid friendly egg free ones (for the adults I omit the veg (or not), and to the onion mix add finely chopped Chorizo or Bacon and would probably brush with an egg wash at the end and sprinkle with poppy seeds).
The flavour combinations you can create are endless as long as you follow the basics of the recipe.
Makes 6 long rolls - 30 small rolls
- 3 Sheets Puff Pastry (cut in half length ways)
- 500g Sausage meat
- 1 Onion
- 1 Garlic clove (crushed)
- 1 large Carrot
- 1 Celery stick
- 1/2 Zucchini
- 1/2 cup breadcrumbs
- 1/2 cup Sauce (Tomato/BBQ or mixture of both)
- 1 teaspoon salt
- 1 tablespoon Olive Oil
- 50mls milk (for brushing)
Method:
- In a fry pan heat the Olive Oil,
- Grate the Onion, Carrot, Celery, Zucchini and add to the pan on a low heat and gently saute along with the garlic until very soft and tender (whilst cooking add 1/2 teaspoon of salt for flavour and to release the liquid in the veg). When soft allow to cool.
- In a large bowl combine Sausage meat, cooled veg mix, sauce, breadcrumbs and remaining salt and mix well, clean hands work best!
- Lay out pastry sheets and in a log shape cover the bottom third with sausage mix and roll over to create your Sausage Roll, (the plastic sheet the pastry comes with is also great for wrapping them in whilst storing/waiting)
- Cut each log into 5 brush with milk and bake in a hot oven (220*c) for 20 - 25 mins or until golden brown.
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| Lots of fresh grated veges |
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| after 25mins of slow cooking - soft and yummy |
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| Mix all ingredients together |
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| Add the meat mix to pastry |
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| Roll up your Sausage Rolls |
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