Aussie Sausage Rolls
Today we cooked up some aussie Sausage Rolls. We were both missing some good old aussie tucker so we decided to try our luck in the sausage roll making department and I think all in all it was an awsome success. We did not have access or could not find any sausage mince but i think you can cheat and just use the pork mixture from whole bought pork sausages. But we didn't think about that until later, after we had made them using beef mince. But they were delish and very healthy as we used low fat mince meat. We made a total of 24 largish sausage rolls and we pigged out big time at lunch with them. We are taking a batch to our friends house tonight for a party. Luckily there will also be home made pizza there at the party. There are some more photos of the cooking process in the Photo Gallery and the recipe is posted below
Cooking Time: 50 Minutes
Serves: makes 24 large rolls
Recipe Ingredients
1kg beef mince or sausage mince
1 to 1 and ½ medium Onion
2 cups dry bread crumbs
water
800g or 4 square sheets of Puff Pastry
2 eggs but save the yolk from egg to glaze the sausage rolls before you oven bake
1 tablespoon of dried Oregano
1 teaspoon of chilli powder
A touch of dried rosemary
2 tablespoons of bbq sauce (or to taste)
I heaped teaspoon of chicken or beef stock
1/4 teaspoon Salt
Fresh grinded Pepper to taste
Milk used to glaze the sausage rolls before you oven bake
Method
1. Preheat the oven to 180°C (or medium heat).
2. Soak bread crumbs with water, just add enough so crumbs aren't saturated.
3. Finely chop the onions, and place in a large bowl with the mince meat, soaked breadcrumbs, chicken stock, beaten whole egg and white of another egg, salt and pepper, bbq sauce, oregano and spices. Using your fingers, thoroughly to combine the ingredients.
4. 2. Roll out the pastry to a rectangle about 50cm by 40cm. Cut into two strips lengthways. Split the mince meat mixture, and spread a generous amount along the strip of pastry.
5. 3. With your fingertips, rub a little water along the opposite edges of the pastry. Starting at the sausage meat side, roll over the pastry towards the other side, until you have formed a roll with the seam at the bottom. Gently firm down.
6. Lightly tap the back of a knife along the top of the roll in both directions as to make a cross pattern. Trim the ends or excess bits of the roll.
7. Cut each long roll into about 3 smaller rolls. Brush a little of the milk and yolk mixture over each one to glaze.
8. 5. Place the sausage rolls on baking dish which has been pre-oiled or sprayed with a oil substitute . Bake for 25-30 minutes, until pastry has turned a golden brown.
9. These rolls which are 15 cm long can be further divided into 2 smaller party sausage rolls.
10. Eat hot with tomato sauce or bbq sauce.
