Sausage rolls recipe
A classic staple for picnics, quick lunches, on-the-go snacks and more. This recipe makes four big sausage rolls but you could make smaller versions.
Ingredients
- 30 g butter, plus extra for greasing
- 1 leek, finely chopped
- 1 carrot, coarsely grated
- 400 g minced (ground) pork and veal
- 1 tsp mixed dried herbs
- 1 tbsp Worcestershire sauce
- 2 sheets (24cm/9.5inches square) shop-bought puff pastry
- 1 handful plain (all-purpose) flour, for dusting
- 1 egg
- 2 tbsp whole (full-fat) milk
- 1 pinch each salt and pepper
- 1 amount of tomato sauce, to serve (optional)
- 1.1 oz butter, plus extra for greasing
- 1 leek, finely chopped
- 1 carrot, coarsely grated
- 14.1 oz minced (ground) pork and veal
- 1 tsp mixed dried herbs
- 1 tbsp Worcestershire sauce
- 2 sheets (24cm/9.5inches square) shop-bought puff pastry
- 1 handful plain (all-purpose) flour, for dusting
- 1 egg
- 2 tbsp whole (full-fat) milk
- 1 pinch each salt and pepper
- 1 amount of tomato sauce, to serve (optional)
- 1.1 oz butter, plus extra for greasing
- 1 leek, finely chopped
- 1 carrot, coarsely grated
- 14.1 oz minced (ground) pork and veal
- 1 tsp mixed dried herbs
- 1 tbsp Worcestershire sauce
- 2 sheets (24cm/9.5inches square) shop-bought puff pastry
- 1 handful plain (all-purpose) flour, for dusting
- 1 egg
- 2 tbsp whole (full-fat) milk
- 1 pinch each salt and pepper
- 1 amount of tomato sauce, to serve (optional)
Details
- Cuisine: British-Australian
- Recipe Type: Sausage
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Heat the butter in a frying pan or skillet over a high heat. When the butter is sizzling and melted, add the leek and cook for 2–3 minutes until softened. Add the carrot and cook for just a minute.
- Tip into a bowl and add the meat, dried herbs and Worcestershire sauce, then season well with salt and pepper. Use your hands or a wooden spoon to combine the mixture, then cover with clingfilm (plastic wrap) and set aside or refrigerate until ready to use.
- Preheat the oven to 180°C/350°F/gas mark 4. Grease a baking sheet with butter and line with baking (parchment) paper.
- Place the pastry sheets on a lightly dusted work counter and cut each one in half.
- Combine the egg and milk in a small bowl, beat with a fork and set aside.
- Wet your hands with water and take one-quarter of the meat mixture, about 125g/4.25oz, and form into a sausage shape about 12cm/4.5inches long.
- Lay the sausage at the edge of the pastry sheet nearest you, then repeat with the remaining meat mixture and pastry sheets. It will make 4 rolls.
- Brush around the edges of each pastry sheet with the egg mixture, then roll the pastry over to form 4 sausage rolls, with the seam underneath.
- Cut several diagonal slashes on top of each roll and brush generously with the egg mixture. Arrange the sausage rolls on the prepared sheet, leaving some space between each one, and bake in the oven for 45 minutes, or until golden.
- Remove the rolls from the oven, transfer to a wire rack and let cool for a few minutes. Serve warm with tomato sauce, if you like.
This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.
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