Back in the 1970’s I remember buying sausage rolls that tasted amazing. Then as time went on shortcuts and additives sneaked in and it became increasingly hard to get a good quality sausage roll.
This recipe recreates the quality of sausage rolls you should be enjoying. No nasty additives, quality ingredients and massively simple to make at home. By the way, I know they are good because my fussy husband has always hated sausage rolls and these ones he gobbles up.
I love these sausage rolls hot or cold.
Traditional Aussie Sausage Rolls
- 2 slices bread Use thick slice bread. Grate or grind up
- 750 g sausage mince preferably from a quality butcher
- 1 ea onion grated
- 1/2 tsp mixed herbs
- 4 ea puff pastry sheets, thawed
- 1 ea egg yolk
- 1 tbs water
- Place bread, meat, onion, mixed herbs, salt and pepper and mix well.
- For each thawed pastry sheet fold in half and cut along the crease to form 2 pastry pieces.
- Fill a large piping bag with the mixture or roll a sausage shape that will fit the length of each pastry half and allow you to roll it into a sausage shape.Seal the sausage roll with a little water and overlap. This will be the bottom of your sausage roll.
- Cut rolls into 4 equal pieces taking care not to cut all the way to the bottom.Place the sausage rolls onto the baking tray.
- Prior to cooking brush the sausage with combined extra water and egg-yolk.
- Bake at 220C for 5 minutes thenReduce heat to 180C°C bake for a further 10 minutes or until pale and golden brown.