sausage roll recipe

These sausage rolls are an absolute hit during summer and the festive season.

Turkey Sausage Rolls Recipe

zucchini, grated

green apple, core removed, grated

tbs extra virgin olive oil

unsalted butter

onions, finely chopped

garlic cloves, crushed

tbs finely chopped thyme

tbs finely chopped rosemary

dried sour cherries, chopped

tbs apple cider vinegar

turkey & pork mince

stale sourdough breadcrumbs

puff pastry sheets, defrosted

tbs each toasted coriander & fennel seeds, crushed, to scatter

Store-bought chutney, to serve

Turkey sausage rolls recipe

Serve these savoury mince rolls at your next barbecue or celebration. Economical and easy to make, this finger food recipe is worth adding to your next party menu.

Savoury mince rolls

frozen ready-rolled puff pastry, partially thawed

quantity (3 cups) Savoury mince (see related recipe)

egg, beaten

salad

If you're asked to bring a plate to a party, you can't go wrong with these pork and chorizo sausage rolls. You'll leave with an empty plate and an invite back.

Pork and chorizo sausage rolls with chilli jam recipe

(220 grams) dried chorizo, cut into 1cm pieces

onion, finely chopped

tbs smoked paprika

sage, leaves picked, finely chopped

lemon

(70 grams) stale breadcrumbs

pork mince

eggs, 1 lightly beaten for egg wash

puff pastry, defrosted

tbs each black and white sesame seeds, to scatter

chilli jam

(70 grams) tomato sauce

Easy, filling and perfect for parties these Sausage Rolls are savory, meaty and full of just the right amount of spices that they are a hit among party guests!

Sausage Rolls

lb pork sausage

17.3 oz 2 pack box puff pastry

eggs (divided)

breadcrumbs

Tbs parsley

thyme

garlic powder

onion powder

tsp salt

pepper

Water

Defrost puff pastry according to package directions.

Preheat oven to 425 degrees.

Line a large baking sheet with parchment paper, set aside.

In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.

Section off into 6 equal portions and set aside.

On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.

Place sausage down the center of each section leaving an inch or so of pastry on either side.

Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.

Cut easy "log" 6 equal portions about 2" long and then pierce the top with a knife 2 times to create venting holes.

Place sausage rolls 2 inches apart on prepared baking sheet.

In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.

https://embed.mediavine.com/videos/i3awt6oosbjucqqlo2e4

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

Mini sausage rolls

garlic clove

parsley,

sausagemeat or sausages

pack ready-rolled puff pastry

Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.

Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.

Unroll the pastry onto a board and cut in half lengthways.

Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.

Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.

Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

Who doesn't love mini sausage rolls at a party? These versions are delicious for grown-up entertaining.

Chilli lamb mini sausage rolls

olive oil

brown onion, finely chopped

5.00 gm ground cumin

tsp coriander

tsp dried chilli flakes

salt

6.25 gm sweet paprika

lamb mince

eggs, lightly beaten

65.00 gm hot chilli sauce

puff pastry, partially thawed, halved

18.00 gm sesame seeds

tomato sauce

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

Step 2

Heat oil in frying pan over medium heat. Add onion and garlic. Cook, stirring, for 4 minutes or until onion has softened. Add cumin, coriander, chilli flakes, salt and 2 teaspoons paprika. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside to cool for 10 minutes.

Step 3

Add mince, breadcrumbs, half the egg and 1 tablespoon chilli sauce to onion mixture. Mix until combined. Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Brush opposite edge with a little of the remaining egg. Roll up pastry, starting from mince side, to enclose filling. Cut into 4 pieces. Place, seam-side down, on prepared trays. Repeat with remaining mince mixture, pastry and egg to make 24 rolls.

Step 4

Combine sesame seeds and remaining paprika in a small bowl. Brush pastry tops with remaining egg. Sprinkle with sesame mixture. Bake for 25 to 30 minutes, swapping trays halfway through cooking time, or until golden and puffed. Stand for 5 minutes.

Step 5

Meanwhile combine tomato sauce and remaining chilli sauce in a small bowl. Serve sausage rolls with sauce.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

parsley

No, this recipe is not cooked on the braai, but it certainly celebrates it, blending two of South Africa’s and Australia’s most iconic recipes – boerewors and a flaky sausage roll!

Boerewors sausage roll recipe

coriander seeds

36.40 gm extra virgin olive oil

tsp black pepper

0.63 gm ground nutmeg

tsp allspice

beef mince (not lean)

pork sausages (not lean)

(2/3 cup) panko breadcrumbs

egg, lightly whisked

frozen butter puff pastry, halved

egg,

3.00 gm nigella or black sesame seeds

milliliters (1/3 cup) extra virgin olive oil

cherry tomatoes

(1/4 cup, firmly packed) brown sugar

tomato paste

40.00 ml red wine vinegar

basil leaves (optional)

Preheat oven to 220°C/200°C fan-forced. Cook coriander seeds in a dry frying pan over medium heat until toasted and aromatic. Transfer to a mortar and use a pestle to crush.

Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 3-4 minutes or until softened. Add garlic, pepper, nutmeg, allspice and two-thirds of the crushed coriander. Season. Cook for 2 minutes, then remove pan from the heat. Set aside to cool.

Place spice mixture and beef mince in a bowl. Squeeze filling from pork sausages into the bowl. Discard the skins. Add breadcrumbs and egg. Use clean hands to mix together well. Season. Cover and place in the fridge until ready to use.

Thaw the pastry slightly (you want to make sure it is not too soft to handle). Place the pastry sheets on a lightly floured bench (Alternatively, lay down a large piece of baking paper to prevent sticking). Join the short edges together, slightly overlapping. Use a fork to crimp the edges together to seal and make 1 long strip of pastry.

Form a sausage with the mince along the pastry. Brush the pastry edges with extra egg. Roll the pastry over to enclose and seal the edge. Start with 1 end of the sausage roll in the centre then bring around the remaining sausage shape to form a spiral. Leave a 2cm gap within the spiral as the pastry will expand. Transfer to a baking tray. Brush with egg. Sprinkle over nigella or sesame seeds and reserved crushed coriander seeds. Season with salt and pepper. Bake for 40 minutes or until golden and cooked through. You want no raw pastry bits in the middle.

Step 6

Meanwhile, to make the tomato relish, heat the oil in a saucepan over medium high heat. Add tomatoes and cook for 2-3 minutes until they start to blister. Season. Add garlic and cook for 1 minute or until aromatic. Add sugar, tomato paste, vinegar and basil, if using. Cook, stirring occasionally, for 5-6 minutes. Use a potato masher or back of a spoon to crush the tomatoes in the pan. Season. Remove from the heat and set aside to cool.

Step 7

Serve with the sausage roll with the tomato relish. Watch our step-by-step video below to see how to make Warren Mendes' Boerewors sausage roll recipe.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6370128521112&=domain=taste

<p>This clever recipe blends two of South Africa’s and Australia’s most iconic recipes – boerewors and a flaky sausage roll! </p>

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Top Tags

Turkey Sausage Rolls Recipe

Savoury mince rolls

Pork and chorizo sausage rolls with...

Sausage Rolls

Mini sausage rolls

Chilli lamb mini sausage rolls

Mini sausage rolls

Boerewors sausage roll recipe

Top 8 sausage roll recipe recipes from across the web

The most viewed sausage roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Sausage Rolls Recipe

Savoury mince rolls

Pork and chorizo sausage rolls with...

Sausage Rolls

Mini sausage rolls

Chilli lamb mini sausage rolls

Mini sausage rolls

Boerewors sausage roll recipe

The most viewed sausage roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine