Do you ever have a craving for an old-school sausage roll, like the ones you’d find in a country town bakery, with crispy buttery pastry containing a porky goodness with flecks of carrots? Well this is the recipe for you. Perfect for weekend lunches or for entertaining – your guests will be left wondering what the secret ingredient is. Read on to find out what it is!
How to make homemade sausage rolls: key tips
Baking paper is a gift to the designated washer-upper – even if it’s the dishwasher – as it prevents bits of pastry getting stuck to the baking sheet, while still allowing the bases to get crispy. When making sausage rolls or meatballs, I like to grate the onion because it’s easier than chopping.
Key ingredients in our favourite sausage roll recipe
Tomato chutney or relish is the secret ingredient in our super simple sausage roll recipe – with just one condiment you’re adding tomatoes, garlic, herbs and spices, plus heaps more. And, serve the crisp sausage rolls with a little extra if you’d like. For the meat, you can just use pork mince or take the casings from pork sausages and squeeze out the meat.
Sausage rolls are among our favourite savoury snacks here in Australia. Along with the obvious meat pie, we have a love for mini quiches, plus our home-grown inventions cheese and vegemite scrolls and Chiko rolls.
Additional recipe notes by the Australia’s Best Recipes team.
Ingredients
- 500 g minced pork sausage
- 2 sheets ready rolled puff pastry thawed
- 1 cup fresh breadcrumbs
- 1 brown onion finely chopped small
- 1 carrot grated small
- 1/4 cup tomato chutney
- 1 egg lightly beaten
- 1 pinch seasoning *to taste
Method
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Step 1Preheat oven to 220C. Line 2 baking trays with non-stick baking paper.
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Step 2Combine mince, breadcrumbs, onion, carrot and tomato chutney or relish in a large mixing bowl.
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Step 3Season with salt and pepper.
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Step 4Divide mixture into 4 portions.
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Step 5Cut pastry sheets in half.
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Step 6Arrange a portion of the mix in a log shape along the centre of each pastry sheet.
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Step 7Brush one long side of pastry with the egg and roll up to enclose filling. Place seam side down on the tray.
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Step 8Cut each roll evenly into 5 pieces and brush top and sides with remaining egg.
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Step 9Bake for 30 for minutes or until golden brown.
Equipment
- 2 baking tray
Recipe Notes
How can I prevent the pastry from splitting on sausage rolls?
There are few things more frustrating than having the pastry split open when you’re baking sausage rolls, allowing the filling to spill out. But there is a way around this: avoid rolling the pastry too tightly. This is the most common cause of split pastry casings!
What type of meat is best for sausage rolls?
You can use pork mince, or you can also remove the casings from pork sausages and use the meat.
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