Recipe: Sausage Rolls

This week, I am sharing my Sausage Rolls Recipe. These are simple to make and a staple in our house. My family loves them – and I often make them for parties (a great addition to a buffet!).

Sausage Rolls can be easily and cheaply bought – but they are full of… well… who knows!

Making your own, from ingredients that you choose, is so much healthier. And it is quite easy.

I sometimes make a double-batch if I am looking to store these in the freezer. But generally I make the batch for lunch, and store the leftovers in the freezer. We either eat them for lunch, as a snack or we serve with mashed potatoes and vegetables for dinner.

Let’s get started with the recipe.

A recipe for homemade sausage rolls that your family will love. They can be enjoyed as lunch, dinner or a snack. Leftovers can be frozen too!

Ingredients

500g beef mince

2 cups of breadcrumbs

1 large carrot / 2 small carrots, grated

1 large zucchini / 2 small zucchini, grated

½ brown onion, finely chopped or grated

2 tbsp Worcestershire sauce

1 pack of puff pastry

1 egg, lightly beaten and set aside in a small bowl

Sesame seeds or poppy seeds (optional)

Method

Step 1 – Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a few oven trays with baking paper (optional – but saves on washing up!).

Step 2 – Slowly separate the frozen puff pastry sheets and lay them out so that they can defrost. I use a large knife to kinda leverage them apart. Leave the plastic wrap on the bottom of each sheet.

Step 3 – Combine all the ingredients (except the egg and seeds) in a large bowl. Don’t overmix – just enough to combine the ingredients together evenly.

Step 4 – Each sheet of puff pastry will make 2 long sausage rolls. To do this: cut the puff pastry sheet in half horizontally (i.e. from left to right across the sheet). On the long edge of the now cut half, pile and squish the meat mixture into a sausage roll shape. Next, gently fold over the puff pastry and meat mixture to make the roll. Lightly brush the edge with a little egg to help it stick as you roll. Press it lightly together. You can choose to leave this as a long sausage roll or chop in half or quarters – it is up to you. Lastly, pop the sausage rolls on your tray, leaving a little gap between. Repeat with the rest of the puff pastry and meat mixture.

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Step 5 – Brush the top of each sausage roll with beaten egg. You can also sprinkle these with sesame seeds or poppy seeds – but this is optional.

Step 6 – Bake in the oven for 20 – 25 minutes, until golden brown.

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Will you give this recipe a try? Go on! Share your photos with me – don’t forget to tag #theempoweredcook and I’ll be sure to come have a look at your creations!

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