Sausage Rolls

Not sure why I haven't shared this recipe before - sausage rolls are a staple in my finger food collection.  Once you get organised it is easy to make them in bulk. I cut them into a variety of sizes according to the end use, smaller bite sized rolls for finger foods and larger for light lunches. If making in bulk  just cook until meat has set and pastry pale golden colour so that they do not get too brown when reheated. Pack the sausage rolls into containers and freeze or refrigerate for two or three days. I like to mince the onion in a food processer and keep the mixture moist, add an extra egg yolk if necessary.

The basic recipe can have spices added or grated vegetables such as carrots and zucchini. Beef sausage mince can be replaced with any other sausage mince or by squeezing the filling from commercial sausages. I once made a delicious variety by using pork and fennel sausages with a little grated apple, however, the gourmet sausages are quite expensive and are something that I use for special occasions.

How To

Cut the pastry sheet in half and place the filling down on each half sheet of pastry. Filling may be piped or rolled into a sausage on a floured board.

Roll the pastry over the filling.

Make sure the filling is totally enclosed.

Cut sausage rolls into desired lengths and place on a tray. The tops can be decorated by snipping with scissors or 

Slashed diagonally with a sharp knife or blade. Glaze and sprinkle with sesame seeds if desired. Bake in a hot oven (200 deg C)

Sausage Rolls

Meat Filling 500g sausage mince 1 small to medium onion, finely minced 1 egg 2/3 cup breadcrumbs, moistened with a little water. 1 teaspoon chicken stock powder black pepper

2 sheets puff pastry 1 egg  beaten with 1 tablespoon water Sesame seeds

Method

Lay sheets of pastry on the bench to defrost.

Combine all the filling ingredients and mix well.

Divide the mixture into four. Using floured hands and board create a sausage the length of the pastry from each quarter of the filling. Alternatively use a piping bag with a large nozzle.

Cut each sheet of pastry in half

Place a sausage along the middle of piece of pastry. Brush the edges of the pastry with egg wash.

Roll the pastry around each of the sausage mince rolls, making sure the pastry is totally enclosed.

Use scissors to cut a pattern down each of the long sausage rolls or cut diagonally with a sharp knife or blade.

Cut the long rolls into smaller pieces. For finger foods cut into 6 for larger cut into four or two.

Place individual sausage rolls on a tray lined with baking parchment. The seam should be on the bottom so that they do not unroll. Brush with egg wash and sprinkle with sesame seeds.

Bake in a hot oven (200 deg C) until cooked, the meat should be set and the pastry golden brown. Remove a little sooner if they are to be reheated. Small sausage rolls will cook in approximately 15 -20 minutes, allow longer for the larger and reduce heat to 180 deg C after the first 15 minutes.