These homemade sausage rolls are so easy to make yourself
and such a classic. Savoury sausage filling in buttery flaky pastry, just dip them in
your favourite sauce or relish for an easy snack or serve with a side salad for a meal.
Welcome to recipes by carina where I share with you how to make classic
and simply delicious recipes, make sure to follow my page or subscribe for a new recipe each week.
We’re going to start by making the sausage filling for the sausage rolls.
Take your onion and cut one side, leaving the root on the other side in tact
and peel. Cut one end off the carrot using a box grater, shred the carrot and half of the onion.
The carrot and onion are going to provide flavour as well as moisture to the sausage rolls,
grating them means you don’t get any texture but you get all of the flavour.
Let me know in the comments below if you’ve ever had sausage rolls before. I know these are so
popular in New Zealand, Australia and the UK but I’m not too sure about the rest of the world.
You can find them in almost every bakery here and they are a classic savoury party
food. There’s the simple classic ones like I’m sharing today or there are so many different
flavors if you want to go a bit fancy. Pork, Apple and Pumpkin is one of the best combos.
If you would like the full recipe for these sausage rolls it will be on my
website as well as the full measurements listed in the description box below.
Take the shredded carrot and onion and place it into a medium sized mixing bowl.
The next ingredients we’re going to need is the meat. To get the best texture and
flavour you’re going to need two different types.
The first is pork sausages, about 3 sausages, 250g or 1/4lb.
Use a knife to cut the casings and remove the sausage meat and add to the mixing bowl. I really
recommend using pork sausages here instead of just pork mince as it has a much smoother texture
and also binders in the meat like bread crumbs that will keep the sausage rolls together.
The second meat we’ll need is 250g or 1/4lb of beef mince or ground beef.
These are both the same ingredient just different names in different parts of the world.
This recipe will make about 20 mini sausage rolls like the size I’m making here but you can also
make them much bigger if you a serving them for a meal and make about 8. If you do want to make
more or less you can easily double or halve the recipe. These sausage rolls do freeze perfectly
so if you don’t want to cook them all at once you can place them in an airtight container or bag
in the freezer for up to 3 months. Just let them thaw out before putting them into the oven.
All we need now if the flavourings. Start with a couple cloves of garlic and using a microplane,
grate them into he bowl. You can also use a garlic crusher or chop them up very finely with a knife.
We’re also going to need a really good cracking of pepper, about 1/2 a tsp.
Lastly for flavouring we’ll need 3 Tbsp of worst ester wortershire or wosterishire sauce
or however you say it. This sauce has sooo much flavour and saltiness
that we don’t need to add any salt separately.
If you don’t have worteshire sauce you can also use soy sauce. It’ll
really season the ingredients well, with a similar flavour.
Now just combine the ingredients together with a wooden spoon. Depending on the type
of pork sausages you have this will be relatively easy or a little difficult.
Make sure your meat is at room temperature, this will help it bind together much better
and to be honest the easiest way to do this is with your hands.
Make sure they are clean and dry and combine the ingredients well.
I guess I might be cheating a little here and using store bought pastry but
I never make my own puff pastry. It’s along process or laminating the dough so unless
you have a lot of time on your hands, store bought butter puff pastry is the way to go.
Just a quick tip - check the ingredients and make sure it’s butter in the pastry
not oil or margarine as these pastries never turn out as great.
We’re going to need 2 sheets of frozen butter puff pastry. Let them come up to
room temperature and divide the sausage filling into quarters. Using a spoon, add one quarter to
each end of the pastry sheet. Use a sharp knife and cut the sheet in half through the centre.
Using your hands shape the sausage filling into a long cylinder, the same length as the pastry.
Take one end of the pastry and wrap it around over the top of the sausage filling so it overlaps on
the other side, press down to seal. Repeat with the remaining sausage meat and pastry sheet.
If you did want to make these sausage rolls larger
you could add double the filling to one sheet without cutting it in half.
This would make it much larger which would be perfect if you are serving these as a meal.
Cut the sausage rolls into desired sizes,
I’ve cut each log into 5 but you could keep it to 3 or as many as eight if you want them bite sized.
Place the sausage rolls on a lined baking sheet and brush over a little egg wash.
This is optional but it gives the pastry so much shine and colour,
I’ve just whisked an egg with about a tablespoon of water.
Sprinkle over sesame seeds, poppy seeds or even a little cheese if you would like
or leave them plain. Pop the sausage rolls into a 200C /
400F oven for about 25-30 minutes or until the pastry is puffed up and golden. If you have made
them bigger they may need closer to 45 minutes but you should be able to tell when they are ready.
Let the sausage rolls cool for about 5-10 minutes before serving with some tomato sauce or relish.
These are so crispy, savoury, flaky and delicious, the perfect mix of pastry and filling.
If you’ve never tried sausage rolls before I hope you give this recipe try.
Thank you for watching and I will see you in my next video.