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