Australian Pork Sausage Rolls Recipes

HOMEMADE SAUSAGE ROLLS

Steps:

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
• Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
• Add remaining Filling ingredients into the bowl. Use your hands to mix well.
• Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
• Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
• Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

AUSSIE SAUSAGE ROLLS

Steps:

• Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.

AUSTRALIAN PORK SAUSAGE ROLLS

Steps:

• Preheat your oven to 180˚C / 356˚F (fan-forced).
• Pop your pork mince, breadcrumbs, fennel, rosemary and garlic. Mix everything together using your hands to combine and form into a ball.
• In a small bowl, whisk the egg and add the milk for your egg wash.
• Place equal portions of the sausage mince across the middle of each section of puff pastry sheet (for best results, form the sausages 2cm wide x 2cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
• Transfer the sausage rolls to a baking sheet or tray lined with parchment paper. Partially slice each roll into 4-5 cm pieces (cut down around three quarters of the way, leaving the base of the pastry intact), then baste with more egg wash.
• Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown on top. Serve hot with tomato sauce / ketchup or your favourite sauce!

PORK AND FENNEL SAUSAGE ROLLS

Steps:

• Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
• In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.
• Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.
• Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

PORK AND SAGE SAUSAGE ROLLS

Steps:

• Place the onion, garlic and carrots into a large food processor.
• Blitz until everything is finely chopped.
• Heat some olive oil in a large pan over medium heat.
• Cook the onion mixture with a good pinch of salt for 3-5 minutes, or until the mixture starts to soften.
• Remove the onion mixture to a large mixing bowl and let it cool completely.
• Meanwhile, add the pork, parsley, salt, pepper, dried herbs and Worcestershire sauce to the food processor.
• Pulse for just a few seconds until the meat has an almost paste-like texture. You can skip this step if you prefer your sausage roll filling to have a chunkier texture.
• Remove the meat mixture to the mixing bowl with the onion mixture, and add the breadcrumbs.
• Use your hands to mix everything together until all of the ingredients are well combined.
• If you want to check the filling for seasoning, I recommend pinching off a small piece of the filling and roll it into a small patty or meatball. Fry the patty in a small pan with some oil, and taste for seasoning.
• For this recipe, I use 2 rectangular sheets of puff pastry which are 25 x 42 cm/10 x 16 inches in size.
• Cut the pastry in half lengthwise so that you have two narrow strips of pastry (12.5 cm/5 inches wide).
• Use your hands to place the filling in the middle of one strip of pastry. You want to form a long sausage which is roughly one-third of the width of the pastry.
• Make the egg wash by beating the egg and milk together in a small bowl.
• Brush one side of the pastry length with some egg wash.
• Carefully lift one side of the pastry over the sausage filling, and continue until the filling is fully encased in the pastry.
• Make sure the seam is on the bottom.
• Use a sharp knife to cut the sausage roll into whatever lengths you like. For entertaining, I suggest making the sausage rolls about 4 cm/1.5 inches long. Otherwise, I typically cut my sausage rolls about 8 cm/3 inches long.
• Cut a few slits in the pastry of each sausage roll.
• Repeat the above steps with the remaining filling and pastry.
• If it is quite warm in your kitchen, I recommend putting the uncooked sausage rolls into the fridge for about 30 minutes before baking. This helps to prevent the pastry from shrinking upon baking.
• Preheat the oven to 200°C/390°F (without fan).
• Place the sausage rolls onto a baking sheet lined with baking paper.
• Brush the sausage rolls with some egg wash.
• Sprinkle the sausage rolls with some sesame seeds, poppy seeds, or just some coarse sea salt and coarsely cracked black pepper.
• Bake for about 20 minutes, or until lightly golden. Depending on how big or small your sausage rolls are, you may need to adjust the time slightly.
• Serve hot or warm with some tomato sauce (ketchup) or Cherry Tomato Relish.

SAUSAGE ROLLS THE AUSTRALIAN WAY

Steps:

• 1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
• 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
• 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
• 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
• 5.Let cool for a few minutes, then serve with ketchup.
• Variations.
• •Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
• •Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
• •Sprinkle the rolls with sesame seeds or paprika before baking.