Homemade Sausage Rolls
The sun, the surf, meat pies and sausage rolls - you can't get more Australian than that really can you? Inspired Australia's upcoming Australia Day on Jan 26th I thought I would share a recipe that would be fitting for such an occasion - Homemade Sausage Rolls.
These are the perfect little appetizer or snack when you are enjoying a night of fireworks (an Aussie tradition on Australia Day) or lazing about with family and friends. They are also great for a casual weekend meal too. You should know, these have the seal of approval from my family and friends who polished these off in no time asking why there weren't more made!
Add some finely chopped apple, bacon etc. to your sausage mix for different flavor profiles.
You can substitute the pork sausage for chicken sausage if you prefer because they are both mild and white meats.
These can be made a day ahead and stored in airtight container and reheated in the oven on the day of serving.
You can make these sausage rolls before cooking, carefully stored in an airtight container with baking paper between layers to stop sticking and then freeze them for later use, simply cook from frozen in a 200°C/390°F oven until the pastry is golden brown.
YOU WILL NEED
450g | 1lb pork sausage meat only (no skin)
1 large onion finely chopped
2 teaspoons curry powder
1/4 teaspoon salt (optional)
1/4 teaspoon fresh black pepper
3 sheets puff pastry sheets cut in half length ways - so you will have 5 (and one extra half) sheets of pastry
1 egg, lightly beaten
Preheat your oven to 200°C/390°F.
Line a large baking tray with baking paper or foil and lightly grease/spray with oil if using foil.
Mix the sausage meat, chopped onion, curry powder, salt and pepper together until well combined.
Divide the mixture evenly into 5 portions.
Take one portion and place in the center of your pastry, shaping it evenly into a log to fit your pastry sheet lengthwise.
Roll up and seal using a fork to crimp the pastry edges together. Turn the sealed side over and with a sharp knife cut into even bite sized pieces, or cut to the length you prefer.
Place the sealed side down onto the tray.
Brush with the beaten egg, sprinkle with a little cumin powder and bake in the oven for approximately 25-30 minutes or until pastry on top is golden brown and the pastry has puffed nicely.
Serve warm with a selection of your favorite sauces and dips.
SERVES 6-8 AS AN APPETIZER / 3-4 AS A MEAL