Sausage Rolls – step-by-step!

This is one of the tastiest, easiest, most Australian, easy-to-hide-veggies-in recipe ever…and definitely my most popular dish with the younger age groups…

SAUSAGE ROLLS!

You need the following simple ingredients – with around an hour before you can devour them (15 minutes prep time and 45 minutes cooking).

• 1 kg beef sausage mince (from butcher, but can be retrieved from ready-made sausages)
• 3 eggs (including one egg set aside, lightly beaten)
• 3 medium carrots (grated) 
• 2 medium zucchinis (grated)
• 6 sheets puff pastry (thawed)

Also prepare…

• baking trays lined with grease-proof paper. (I am not a fan of excessive washing up!)
• Pre-heat oven to 180C fan-f0rced.

Should look a bit like this … ready to commence?

I am a peeler of carrots (old habits die hard).

…. and while your pastry sheets begin to thaw…

GRATE!

Add grated zucchini..

Stop for a second to admire pretty veggie colours!

Break two eggs into mix…

Get messy, mixin’!

After getting that egg worked through filling mix, rinse hands (especially if people are looking, or you’re taking recipe photos) …

Stop for a sec to admire fresh, simple filling mix, then…

… use sharp knife to score pastry sheets into quarters.

Taking half a palmful of mixture, create rough rectangular piles of mixture in the middle of each scored ‘square’ of pastry.

Make rows and rows until you run out of mix and/or pastry!

Give yourself reasonable room to roll pastry and pinch at ends…

COMMENCE ROLLING!

I find this bit very therapeutic…

And the ‘end press’ quite satisfying.

It’s possible I am very strange…

Keeping it real (and a little bit messy).

My little sausage roll slugs… not QUITE ready, Freddy. (name that supergroup).

Remember that lightly-beaten egg – the one you thought I had forgotten?

This is the REALLY fun bit… basting!

The kiddos love to help out with this step… You pay them in early extra offerings in about 45 minutes!

Into the oven (180C fan-forced, 200C if you are in a hurry. I am pretty much always in a hurry!)

Try and leave the oven for 45 minutes… I warn you, about the 30 minute mark the aromas coming from that oven are going to tempt you BIGTIME to check.  TRY and wait…

When they are an even golden brown you MAY remove them.  I let them cool slowly covered with a tea towel so they don’t sweat and lose that crunch.

INHALE…

MMMMMMMMMM….

Delicious with or without sauce.

We use Spicy Red or BBQ here.

The quintessential Aussie takeaway smoko.

You are welcome.

😉

PS If you have any men or children nearby, make a double-batch. In my Dad’s words, when they are this good, they have very little ‘keeping quality’.