I love sausage rolls and was pleasantly surprised at how delicious these were when I made the last Sunday.

Cooking time : 20 min
Makes 24 to 36

Recipe by Australia's Best

Ingredients​

• 1kg pork mince
• 35g salt reduced French onion soup mix
• 2 tbsp tomato tomato sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 3 sheets puff pastry, defrosted
• 1 egg
• 1 tbsp of milk

Method​

1. Preheat oven ot 200°C or 180°C fan-forced
2. In a large bowl, combine mince, soup mix, tomatosauce, Worcestershire and mustard. Season well with pepper.
3. Cut each sheet of pastry in half and place a portion of mixture down the length of each half in a log shape.
4. Mix egg and milk in a small bowl, then brush along the length of the pastry on one side of the mince mixture. Roll up and press to seal. Brush the top of each roll with egg mixture.
5. Use a small serrated knife to cut each log into 4 or 6 small pieces. Transfer to a tray lined with baking paper.
6. Bake for 20-25 minutes until golden and cooked through.

 

[Rosita1950]

These look delicious! My Mum used to make these when I was a kid and I loved them. Will certainly give this a go! Thanks for sharing!

 

[mylittletibbies]

I make sausage rolls quite often.
Will definitely give them a go with the soupmix, much easier than chopping up onion which is what I usually do.
Thanks for the hint.

 

[Michelle1967]

You can also add finely chopped onions and grated carrots to this to make it go further .

 

[Jo Piper3]

Have not made sausage rolls for quite a while. Even bought the puff pastry as I plan to make some soon. You have inspired me. Thanks

 

[Michael Reid]

If you can't be bothered with mixing the mince just buy sausages that you like and remove the mixture from the sausage skin

 

[IAN3005]

What is used to bind the mixture?

 

[Jo Piper3]

What is used to bind the mixture?

A beaten egg.

 

[Littleboy8]

French onion soups too salty not for me real onions good.

 

[IAN3005]

A beaten egg.

Hmmm we'll see.. I'll give it a go and report back.... I am sure the commercial sausage roll rely on something else to bind the meat together... Thanks for the response....

 

[mylittletibbies]

What is used to bind the mixture?

I make my sausage rolls with sausage mince, no need for anything to bind them.
When the family have get togethers I am always asked to make the sausage rolls.
Quite simple, just sausage mince, finely chopped onion,
tomato sauce and breadcrumbs
(they absorb the fat from the sausages) Can also put grated carrot or a little garlic if you wish.
I have a friend who owns a bakery and his favourite gripe is people using mince, such as pork, lamb or beef.
He says "they're called SAUSAGE rolls for a reason, they're not bloody mince rolls", lol
Must say I prefer the sausage mince. Each to his own I guess.

 

[mylittletibbies]

French onion soups too salty not for me real onions good.

Mmmmm, didn't think about that, you might be right. I always use finely chopped onions.
All my family love my sausage rolls, husband just told me "don't you dare change them". Guess I'd better do as I'm told, lol.

 

[Bridgit]

If you can't be bothered with mixing the mince just buy sausages that you like and remove the mixture from the sausage skin

Yes if you find sausages that you like it is a easy way of making them - I don't bother taking the skins off these days as they don't use real skins anymore - except for chicken sausages.

 

[Littleboy8]

Yeah the skin just melts away to nothing it’s weird gelatinous stuff.

 

[Jo Piper3]

Hmmm we'll see.. I'll give it a go and report back.... I am sure the commercial sausage roll rely on something else to bind the meat together... Thanks for the response....

Sorry forgot to add bread slices soaked in milk, drained and broken into small crumbs. This will make a very nice sausage roll.

 

[IAN3005]

Sorry forgot to add bread slices soaked in milk, drained and broken into small crumbs. This will make a very nice sausage roll.

About how many sliced of bread?

 

[Jo Piper3]

About how many sliced of bread?

I usually use 3 or 4 for 500g of meat.

 

[IAN3005]

I usually use 3 or 4 for 500g of meat.

Thanks.

 

[Suzanne rose]

What is used to bind the mixture?

You actually don't need anything to bind the mixture together.
I've been making meatballs minus the egg for a few weeks now and was surprised how it actually never needed the egg.
Reason I did this was because my granddaughter was eating them and she is allergic to egg

But yes if your mixture is too dry then egg