Sneaky hack for perfect sausage roll filling

Sausage rolls are my favourite grab-and-go lunch.

Whether it’s from a classic country bakery or a fancy city cafe, I can’t go past the combination of tender meat plus flaky pastry – dunked in tomato sauce, of course.

Can we claim sausage rolls as an Australian classic?

The origins of the humble sausage roll go way way back.

Some form of meat wrapped in pastry has been around since the ancient Greek times, but sausage rolls as we know and love them actually hark back to France (after all the French are credited for inventing puff pastry).

Sausage rolls crossed the channel and became popular in England in the early 19th century and then made their way to Australia, where they are now firmly part of our national food menu.

Sausage roll fun fact

This would satisfy that sausage roll craving: the longest ever sausage roll was baked by a South African bakery chain named King Pie.

The flaky roll was 111.11 metres long and holds a Guinness World Record.

What’s the trick for maximum flavour in your sausage roll mince mixture?

In this highly-rated sausage roll recipe from Best Recipes user jmorgan, there’s a secret ingredient to pack in extra flavour with minimum effort.

It’s tomato chutney!

Now, the number of tomato chutney varieties that exist probably rivals the number of sausage rolls I’ve eaten in my lifetime (hint: it’s a lot!), but all tomato chutneys have a delicious mix of chunky, tender cooked tomatoes, mild spices and a subtle sweetness.

It’s this addictive combination that makes it an ideal addition to sausage rolls – the sweet and savoury flavour just spreads out and infuses every bite of the filling.

What do home cooks say about these sausage rolls?

Best Recipes users can’t stop raving about these easy sausage rolls.

“Loved the flavour adding the chutney. Will be the only sausage roll recipe I cook from now on.” – JT

“Have been making this recipe for a while and turns out perfectly every time.” – melissaR81

“They were the talk of the party food for sure.” – shagga

How to make sausage rolls

Start by lining two baking trays with baking paper – this will ensure you don’t lose any pastry by getting it stuck to the tray.

Next combine the short list of ingredients: pork sausage and breadcrumbs for the bulk of the filling, onion and carrot to add some vegies and the tomato chutney for flavour and to help hold it together.

Roll the filling up into sheets of puff pastry, before slicing into smaller pieces.

Brush with egg for that beautiful golden hue, then bake until cooked through.

Eat them with tomato sauce (classic) or serve with extra tomato chutney for dipping.

Find the full recipe here.