Not to be confused with the luke warm, dry and bland versions you pick up from convenience stores, these sausage rolls are packed with flavour.
An ideal party food, snack or quick lunch or dinner, sausage rolls are an easy crowd pleaser, easy to make at home – and better yet taste fantastic.
The recipe below makes 20 sausage rolls. This might seem like a lot, but when I make them I bake a quarter of them and wrap the others individually in foil to freeze.
To cook the frozen ones, simply un wrap and defrost, then and bake as normal.
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 rashes rindless bacon, finely chopped
1 chorizo, finely diced
500g mince beef
500g minced pork
2 tbs each flat leaf parsley, sage and rosemary, finely chopped
1 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tbs tomato relish or ketchup, plus extra to serve
1 egg, beaten
½ cup dried breadcrumbs
5 frozen sheets puff pastry, thawed
Preheat oven to 200°C.
Combine the onion, garlic and bacon in the bowl of a food processor and blitz until very finely chopped, alternatively finely chop each ingredient seperately.
Transfer to a large mixing bowl along with the chorizo, minced meat, herbs, Worcestershire sauce, mustard, tomato relish, egg and breadcrumbs. Mix and season well.
Lay one sheet of pastry on a flat surface and cut in half. Form the sausage roll mince into
Cut each sheet of puff pastry in to 4 equal pieces. Take some of the sausage mince and form into roll 10cm log and 2-3 cm wide.
Lay the mince on an edge of the pastry and roll up until the pastry meats and overlaps a little. Lay on a lined baking trays seam side down.
Repeat with remaining pastry and filling.
Using a sharp knife make2-3 incisions to reveal a little mince.
Bake for 20-30 minutes until pastry is golden and meat is cooked through.
Serve hot with tomato relish.