Commercial sausage rolls are made from “sausage mince”. Sausage mince is full of additives and preservatives. These sausage rolls are amazingly simple and tasty without the unnecessary additives.
Double the batch and freeze the uncooked sausage rolls for quick snacks and lunches.
Lamb Sausage Rolls
- 2 tbsp Extra virgin olive oil
- 1 ea each Onion – finely chopped
- 3 ea each Garlic cloves – crushed
- 1 tbsp Rosemary – finely chopped
- 1 tsp Cumin seeds – crushed plus extra
- 500 g Lamb — minced
- 2 ea sheets Puff pastry – thawed
- 1 ea each Egg – lightly beaten
- 250 g Yoghurt – greek
- 1/4 cup Tomato chutney
- Preheat oven to 200c. Heat oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince.
- Divide the mixture between pastry sheets, laying it along one edge to form a log. Roll to enclose, brushing the last 3cm of pastry overlap with eggwash. Seal and trim pastry.
- Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
- Cut each roll into 2 and leave on the tray. Brush with eggwash and scatter with extra cumin seeds. Bake for 30 minutes or until pastry is golden and rolls cooked through.
- Swirl chutney through the yoghurt and serve with the sausage rolls, scattered with mint.
- Sprinkle with sesame seeds prior to cooking
- For finger food cut sausage rolls into 6-8 pieces