Recipe by Jesse's Mum
These sausage rolls are the perfect item for morning tea, as tempting appetisers for unexpected guests or for something different to prepare from just about any plain sausage you normally buy. I use pork or chicken mince or the meat from the casings.
Top Review by I'mPat
I made up the batch without the onion and then divided the batch and added onion to 1 half and added some salt and pepper to both and then proceded as per recipe using a piping bag to put the sausage meat onto the pastry rolled and cut into mini sausage rolls and scored the 2 batches differently (1 with slits and 1 with little crosses) so as to know which had the onion - I had a taste of both a loved them and heard no complaints, made a wonderful afternoon snack with some tomato sauce on the side for those that like.I baked at 200C fan forced for 10 minutes and then reduced to 165C fan forced and baked for a further 12 minutes (started keeping an eye on them at the 10 minute make as my oven sometimes is on the hot side). Thank you Jessie'sMom, made for Bargain Basement.
- 3 slices white bread, crusts removed
- 500 g ground sausage (can be taken from sausage casings)
- 1 small onion, finely grated
- 1⁄4 cup fresh parsley, finely chopped
- 3 sheets frozen puff pastry
- 3 tablespoons milk
- 2 tablespoons sesame seeds
- salt and pepper, to taste
Directions See How It's Made
- 1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread.
- Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined.
- Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half.
- Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time). Brush lightly with milk and sprinkle with sesame seeds.
- Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden.
- Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.