Next time you need to take a take a plate, be the fancy one who takes Homemade Sausage Rolls! This party staple is easier than you think to make at home and they are so delicious!
There is just something about sausage rolls that never get old. It doesn’t matter if you’re 3, 30 or 80, sausage rolls are always a good option and always seem to be the first thing people reach for!
Since I discovered homemade puff pastry a couple of weeks ago I’ve become a little obsessed with what I can make with it. Sausage rolls seemed like the next obvious step. They’ve been on my ridiculous mile long “things I want to make” list for ages. And why not? They are surprisingly easy and really tasty. And they always get a good “wow, you maaade those?” response. Always!
All they take is one sheet of this puff pastry or 2 sheets of bought puff pastry (no judging here) equal quantities of mince & sausage meat, a little tomato & BBQ sauce and some seasoning and you’re away! You could
sneak add in all sorts of other things if you wanted to get veges into fussy kids – finely chopped onion, grated carrot or zucchini or even peas if you wanted, but I like to keep it simple. I eat my veges already.
They’re the perfect snack for almost any occasion from kid’s parties to Sunday lunch.
Homemade Sausage Rolls
- 1 sheet homemade puff pastry or 2 sheets bought rolled puff pastry (defrosted)
- 300 grams mince
- 300 grams sausage meat
- 2 TBSP tomato sauce
- 2 TBSP BBQ sauce
- 1 tsp mixed herbs
- Salt & pepper
For brushing on top
- 1 egg
- Sesame seeds or poppy seeds to sprinkle on top
- Split the pastry in half (if using 1 quantity of homemade pastry) and roll out into 2 30cm x 20cm rectangles.
- In a medium sized bowl, thoroughly mix together mince, sausage meat, tomato sauce, BBQ sauce, mixed herbs, salt & pepper. Put half the mixture in a long line down the middle of each sheet of pastry.
- Whisk the egg in a small bowl and using a pastry brush, brush the egg along one of the long edges of the pastry. This will help the pastry stick together once rolled up.
- Roll the long edge of the pastry (without the egg mixture) over the mince mixture, making a roll and place it on the lightly greased tray with the joined seam facing down.
- Brush the top of the rolls with the remaining egg and sprinkle sesame or poppy seeds on top if you wish.
- Cut each roll into 8-10 pieces.
- Bake at 200 degrees C for 30-40 minutes until cooked through and the pastry is golden brown and puffed up.