Ultimate Sausage Rolls Header

The Ultimate Sausage Rolls

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Looking for a project with the kiddies between home schooling and exercise? Why not make some tasty family fun and do a little kitchen-based learning (weighing and measuring, cutting, baking and even good tidying habits!) with our recipe for Ultimate Sausage Rolls.

Ingredients (Serves 24)

  • 500g Beef Mince
  • 500g Sausage Mince
  • 1 Medium Brown Onion, diced (1cm)
  • 1 Medium Carrot, grated
  • 1 Medium Zucchini, grated
  • 1 Egg
  • 60ml Cal Valls Tomato Sauce
  • 60ml Mr Pye’s Honey Smoked Garlic BBQ Sauce
  • 40ml Worcestershire Sauce
  • 75g Breadcrumbs
  • ½ TSP Black Pepper
  • ¼ TSP Fine Salt
  • Careme all-Butter Puff Pastry (2 packs)
  • 1 Egg for egg wash
  • Nigella or Sesame Seeds (optional)

Take your piping bag and fold the edges down half-way. Fill Begin to thaw your puff pastry. You can thaw it in the fridge, overnight or you can thaw it on your benchtop depending on how much time you have.

Preheat your oven to 190C. Grab a large mixing bowl and a large plastic piping bag with no tip.

Place your diced onion, grated carrot and grated zucchini in the large bowl. Pour over your tomato sauce, BBQ sauce, Worcestershire sauce and egg. Add in your salt and pepper. Give it all a thorough mix with a whisk until everything is combined.

Add in your beef mince and sausage mince, crumbling them up as you go so they are easier to mix together.

Begin mixing the vegetables and mince together with your hands (you can use gloves if you like). Sprinkle over the breadcrumbs and keep mixing until it all comes together and doesn’t have clumps of vegetables or mince. You want it nicely blended together.

Arrange your puff pastry sheets on your bench and cut them in half or in thirds depending on the size. You must be able to fill these pastry rectangles with a plump line of sausage filling then still have enough pastry to fold over the top of them then seal the two edges together. Measure twice, cut once!

The piping bag with the sausage filling then flip the edges back up, twisting the top to tighten the bag and push the mix down. Cut the tip off the bag (you want the hole to be around 4cm in diameter so you can push out a generous line of sausage filling).

Pipe the mixture in straight lines across the pastry rectangles. Brush the edges of the rectangles with egg wash and fold over your pastry. Make sure to press the edges down to seal with pastry. You can do this with a fork or your fingertips.

Cut each giant sausage roll into two normal sized ones or 6 party sized rolls. Place them on a baking tray lined with baking paper. Make sure each roll is at least 3cm apart so your pastry will puff properly.

Egg wash each sausage roll and sprinkle on nigella or sesame seeds for colour and texture. Put the sausage rolls in your preheated oven and bake at 190C for 35 minutes for normal sized rolls or until the pastry is golden brown, top and bottom and the filling has stopped leaking juices. If you have chosen to make party-sized rolls bake at 190C for 25 minutes instead.

Let the sausage rolls cool after baking for 5 minutes then dip them in your favourite sauce and enjoy!

TIP: You can also freeze these sausage rolls between sheets of baking paper in a plastic container and bake from frozen at 190C for 45 minutes (normal size) or 30 minutes (party size) until golden brown on both sides.

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