Easy Homemade Sausage Rolls
Super easy, deliciously crispy homemade sausage rolls, perfect for kids of all ages
Servings: 36
Ingredients
- 1 tbsp Butter
- 500 g Sausage Mince I buy mine from my local butcher, but pork or beef sausage mince from the supermarket is fine
- 1 Onion finely diced
- 2 cloves Garlic minced
- 2 tbsp Parsley fresh, finely chopped
- 1 Egg yolk
- 3 sheets Ready made puff pastry
- 1 Egg lightly whisked, for glazing
- Salt and pepper freshly ground, to taste
- 1 tbsp Sesame seeds for sprinkling
Instructions
- Pre-heat oven to 200°C/390°F or 180° Fan
- Place frozen pastry sheets on work bench and leave aside while you make the filling (if you leave the plastic sheet underneath the pastry, it will be easier to roll it up.
- In a small pan, melt the butter and sauté the onion and garlic until soft and just lightly golden (about 5 minutes)
- To a mixing bowl, add the sausage mince, onion and garlic, parsley, salt, pepper and egg yolk.
- Wearing disposable gloves, mix the ingredients by hand, then either divide into 6 balls or place the mixture into a large piping bag
- Shape each ball into a sausage, placing it lengthways across each of the pastry rectangles. Alternatively, pipe a sausages onto each rectangle
- Using a pastry brush, use the extra egg to brush along the long edge of each pastry sheet. This will seal the pastry once it's rolled up.
- Tightly roll the pastry over the sausage mixture, finishing at the edge that's been brushed with the egg. Press down to seal the edges, then use a serrated knife to cut each long roll into 6 smaller sausage rolls ( or cut to desired length, for larger sausage rolls). You can use the plastic sheet under the pastry to help you form the rolls -just peel it away once you've got the roll started.
- Place the sausage rolls onto a lined baking sheet and brush the rolls with the egg and sprinkle with sesame seeds.
- Bake for 30-35 minutes, until golden.
Notes
- Puff pastry sheets in Australia comes 25 x 25cm / 10 x 10" squares. Cut them in half to make 6 25 x 12.5cm / 10 x 5" rectangles.
- I like to use a disposable piping bag to pipe the mixture onto the pastry sheets, as it's much cleaner. Once in the piping bag, cut an opening at around the 4cm mark of the bag
- An easy way to cut each roll into 6 is by cutting it in half, then each half into thirds
- Uncooked sausage rolls can be frozen for 3 months. Simply defrost and bake for the allocated time, or cook from frozen, allowing an extra 10 minutes to bake.
- Cooked sausage rolls can also be frozen for 3 months. Defrost, then bake for about 10 minutes at 180 celsius