Sausage rolls are often described as a sausage wrapped in a piece of pastry dough. For the real sausage roll aficionado nothing could be further from the truth.
Puff pastry is normally used to form a shell because of its delicious, light, and flaky consistency. To this is added a unique filler consisting of a blend of ground meats, bread crumbs, herbs, and spices.
Ingredients
2 sheets of puff pastry (1 box or approx. 500g)
500g sausage meat
500g minced beef
2 cups white breadcrumbs
1/2 tsp ground sage
1/2 tsp curry powder
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbsp salt
1/2 tsp white pepper
Beaten egg or milk to brush the top
Steps
Light oven to gas mark 6, 170 掳C (338 掳F). Position shelf in middle of oven.
Combine sausage meat, beef mince, breadcrumbs, and spices in a bowl. Mix until all ingredients are combined.
Roll out pastry to approximately 3 mm thickness.
Form mixture into sausage-like pieces by rolling in palms of hands. Place formed mixture end-to-end on edge of pastry. Allow a small edge so that pastry can be folded over to cover the sausage mixture, and onto itself to form a seal.
Brush the edges with water and seal by pinching lightly together with fingers.
Cut into 10 centimeter (3.9 in) lengths, mark the top with a knife and brush with beaten egg or milk.
Place on baking tray lined with baking paper and cook for about 30 minutes or until golden brown.
Serve hot or cold.
Finished.
