HOMEMADE SAUSAGE ROLLS

Is there anything better than a homemade sausage roll?  These make a double batch which you can make up and freeze ready to bake later on when the munchies strike.  I add lots of grated vegetables into mine for flavour and to add the kids 5 a day.

1 kilogram sausage mince

1 packet of puff pastry (gluten free will work perfectly)

1/2 cup breadcrumbs

1 large zucchini, grated

1 medium carrot, grated

1 large onion, diced finely

1 clove of garlic, minced

2 tablespoons worcestershire sauce

2 tablespoons tomato or BBQ sauce

salt and pepper to taste

3 tablespoons of chopped parsley

1/4 teaspoon of cayenne pepper

1 egg, lightly beaten

STEP ONE

Heat a medium saucepan on a low heat and add in 1 tablespoon of olive oil and the diced onion.  Cook for around 10 minutes or until the onions are translucent.  Set aside to cool completely.

STEP TWO

Add into a large bowl the sausage mince, vegetables, herbs and spices, breadcrumbs and sauce.  Once the onions have cooled add into the sausage mince and mix really well.

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STEP THREE

Lay out the puff pastry onto the bench.  You will need 3 or 4 sheets. Take a small amount of the mixture out and lay across the pastry to form a sausage shape.  Roll the pastry over the mixture making sure that the mixture is sealed in the pastry tightly.

STEP FOUR

Cut the roll into 6 equal pieces.  Place onto a lined baking sheet seam side down.  Brush with beaten egg and sprinkle with poppy seeds, sesame seeds, or nigella seeds.  Place into the fridge for 30 minutes to firm – or freeze if you don’t need to cook them all.

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STEP FIVE

Preheat your oven to 200C.  Once the oven has heated, place the trays in and bake for 30 – 35 minutes or until golden brown.  Serve with your favourite sauce or chutney.

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Leave me a comment below if you make these at home.

Happy baking

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