Ingredients for this Sausage Roll Recipe
2 sheets of frozen puff pastry, just thawed
1/2 of a small onion, chopped reasonably finely
80 msl (1/3 cup) of milk
500grams pork and veal or chicken and herb sausages or even beef sausages
1/2 cup of fresh white breadcrumbs. Can be made with wholemeal breadcrumbs for variety.
1 egg, plus 1 egg extra, lightly beaten
Sesame seeds, to sprinkle on top of the sausage rolls
Tomato Sauce, or Ketchup to serve with your freshly made Sausage Rolls
Sausage roll recipe cooking instructions :
Combine the breadcrumbs and milk in a bowl and set aside until the milk is absorbed by the breadcrumbs.. Remove the skins from the sausages and put in a food processor with crumbs, onion and egg. Process until well combined, cover and refrigerate the mixture for 30 minutes to chill.
Place one of the sheets of pastry on a lightly floured surface and cut horizontally into two even sheets. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with the egg, then fold other side of pastry over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.
Place the uncooked sausage rolls, seam side down, on a baking tray lined with baking paper. Cover the sausage rolls and refrigerate for 1/2 hour until firm.
Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each large sausage roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) and sprinkle with sesame seeds.
Bake your sausage rolls for 25-30 minutes or until your sausage rolls are golden and puffed. Serve your fresh sausage rolls warm with the tomato sauce.
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