Sausage rolls were one of the Australian goodies that I missed when I was living in HK. I missed the crumbly, buttery pastry wrapped around aromatic, herb-filled sausage meat, best eaten with a dollop of salty tomato sauce.
This weekend, I made some for my parents. And you know what? They were super easy to prepare and really tasty too! I’m wondering why I didn’t learn how to make them ages ago!
To make 18 small rolls you will need:
- 450g of sausage meat of your choice. I used organic lamb sausages with rosemary and mint from Woolworths supermarket.
- 1/4 cup of Worcestershire sauce
- 1 cup of breadcrumbs
- 1 tablespoon of tomato paste
- 2 eggs (1 for the meat mixture, 1 for brushing on top of the pastry)
- 3 sheets of puff pastry
- half a teaspoon of cracked pepper
Start by preheating your oven to 200 degrees.
Combine the sausage meat, Worcestershire sauce, breadcrumbs, tomato paste, 1 of the eggs and pepper together.
Roll the pastry sheets so that they are about 4mm thick and cut into 24cm x 12cm shapes.
Separate the meat into 3 portions and roll into sausage like shapes. Pop the shape onto the pastry and wrap it all up. Cut the roll into even-sized pieces.
Bake for around 45 minutes until they are cooked through and golden.
Serve the sausage rolls as an appetizer with a dollop of tomato sauce. So delicious!!!