I have made so many different sausage roll versions and this recipe is the ultimate sausage roll

Prep time 20 min
Cook time 30 minutes
Serves 20

Ingredients​

FILLING​

• 1/2 tbsp olive oil
• 2 cloves garlic , minced
• 1 brown onion , small, finely chopped
• 1 celery stalk , finely chopped
• 500g lamb or pork mince
• 3/4 cup panko breadcrumbs
• 1 egg
• 1/2 tsp salt
• Black pepper
• Tomato sauce to serve

Instructions​

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 3 minutes
• 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
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK​

• Preheat oven to 180C or 160 C fan-forced
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
• Cool slightly on trays. Serve hot or warm with tomato sauce

 

[Sheryl 58]

I have made so many different sausage roll versions and this recipe is the ultimate sausage roll

Prep time 20 min
Cook time 30 minutes
Serves 20

View attachment 30420

Ingredients​

FILLING​

• 1/2 tbsp olive oil
• 2 cloves garlic , minced
• 1 brown onion , small, finely chopped
• 1 celery stalk , finely chopped
• 500g lamb or pork mince
• 3/4 cup panko breadcrumbs
• 1 egg
• 1/2 tsp salt
• Black pepper
• Tomato sauce to serve

Instructions​

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 3 minutes
• 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
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK​

• Preheat oven to 180C or 160 C fan-forced
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
• Cool slightly on trays. Serve hot or warm with tomato sauce

sounds like this would be good yoeat. These sound like healthier sausage rolls and that is so good as sausage rolls are always tasty to eat. Thank you for sharing this recipe

 

[mark godwin]

I have made so many different sausage roll versions and this recipe is the ultimate sausage roll

Prep time 20 min
Cook time 30 minutes
Serves 20

View attachment 30420

Ingredients​

FILLING​

• 1/2 tbsp olive oil
• 2 cloves garlic , minced
• 1 brown onion , small, finely chopped
• 1 celery stalk , finely chopped
• 500g lamb or pork mince
• 3/4 cup panko breadcrumbs
• 1 egg
• 1/2 tsp salt
• Black pepper
• Tomato sauce to serve

Instructions​

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 3 minutes
• 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
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK​

• Preheat oven to 180C or 160 C fan-forced
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
• Cool slightly on trays. Serve hot or warm with tomato sauce

absolutely delicious

 

[margaretritchie48]

I have made so many different sausage roll versions and this recipe is the ultimate sausage roll

Prep time 20 min
Cook time 30 minutes
Serves 20

View attachment 30420

Ingredients​

FILLING​

• 1/2 tbsp olive oil
• 2 cloves garlic , minced
• 1 brown onion , small, finely chopped
• 1 celery stalk , finely chopped
• 500g lamb or pork mince
• 3/4 cup panko breadcrumbs
• 1 egg
• 1/2 tsp salt
• Black pepper
• Tomato sauce to serve

Instructions​

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 3 minutes
• 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
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK​

• Preheat oven to 180C or 160 C fan-forced
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
• Cool slightly on trays. Serve hot or warm with tomato sauce

can you freeze them?

 

[Suzanne rose]

can you freeze them?

Yes you can, cook them , cool and then freeze either in a freezer container or separately in freezer bags .
Label and date them

 

[magpie1]

they sound tremendous........will cook some up for the footy finals.......

 

[margaretritchie48]

Yes you can, cook them , cool and then freeze either in a freezer container or separately in freezer bags .
Label and date them

thanks appreciate

 

[Suzanne rose]

Anyone who cooks these would love to see pictures and hear your comments

 

[Rosie58]

I have made so many different sausage roll versions and this recipe is the ultimate sausage roll

Prep time 20 min
Cook time 30 minutes
Serves 20

View attachment 30420

Ingredients​

FILLING​

• 1/2 tbsp olive oil
• 2 cloves garlic , minced
• 1 brown onion , small, finely chopped
• 1 celery stalk , finely chopped
• 500g lamb or pork mince
• 3/4 cup panko breadcrumbs
• 1 egg
• 1/2 tsp salt
• Black pepper
• Tomato sauce to serve

Instructions​

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 3 minutes
• 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
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK​

• Preheat oven to 180C or 160 C fan-forced
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
• Cool slightly on trays. Serve hot or warm with tomato sauce

What sort of store bought pastry do you recommend, please? (I’m hopeless making my own). Love all your wonderful recipes, @Suzanne rose

 

[Irene Anthony]

Home made sausage rolls - the best !