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RECIPE: Sausage Rolls


These are comfort food in our house.  You can always find them in our oven on a cold and wet weekend for lunch and it’s not a kids party at our house without them.  There are never any left when they are put out which is great as they are so quick and easy to make that you can always make a double batch and keep one batch in the freezer.  I like hiding veggies too so these make me think that at least there is some goodness in there.  This recipe comes from Susan Austin’s Frost Bite: Freezer Recipes for Toddler to Teenagers.

Sausage Rolls

Sausage Rolls

Ingredients:

  • 400g sausage mince
  • 2 tablespoons store-bought breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 egg
  • 1 carrot, grated
  • 1 medium zucchini, grated
  • 2 sheets puff pastry, thawed.

Method:

  1. Line a tray with baking paper and set aside.
  2. Place the mince, breadcrumbs, carrot, zucchini and sauces in a large bowl.  Break the egg into a cup and beat with a fork then pour half of it in with the mince (you’ll use the remaining egg to brush over the pastry).  Stir well to combine.
  3. Cut each sheet of pastry into two rectangles.
  4. Divide the mixture into four portions then form them into logs the same length as the pastry sheets.
  5. Place one log of sausage filling along the edge of one of the pieces of pastry then roll to form a long pastry-covered sausage.  Repeat with the remaining pastry and filling.
  6. Using a sharp knife, cut each log into six sausage rolls then place them on a tray lined with baking paper with the pastry seam down.
  7. Brush the top of each of the sausage roll with beaten egg.

Bake in the oven at 180 degrees for 30 minutes or place them in the freezer for an hour then transfer them to a labelled snap lock bag or plastic container.

If baking them from frozen cook then for 45-50 minute until cooked through, cover with foil if they are going too golden.

Hope they are a hit at your house too.

Natalie

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