Everyone can make sausage rolls right, there an Australian classic? Yeah maybe not me. Up until now I’d tried several times to make them with varying degrees of failure. At hearing this people just look at me like I’m crazy and tell me “but they are sausage rolls, they’re so easy to make”.
Based on a conversation like this I set myself a mission to successfully make sausage rolls. I put the call out for hints, tips and recipes for making them and people gave me loads of advice and recipes.
So now I had the problem of lots of recipes. In the end I went with 3 recipes, thinking that at least 1 of them would work out
Guess what they all worked out!!!!
Ingrediants at the ready
The first one I selected was one a delightful colleague at work gave me. it seemed pretty basic, 500g sausage meat, tomato sauce, onion, garlic, herbs and bread crumbs tolled up in puff pastry. How’d it taste? pretty good
The second one was the famed recipe of a friend’s mother. It was pretty basic 500g combination of beef mince and sausage meat, onion, garlic and some dried thyme rolled in puff pastry. How’d it taste? again pretty good
The third one was the Annabel Langbein’s lamb, rosemary and apple sausage rolls. How’d these taste we these were the winners (only just).
Lamb, rosemary and Apple Sausage Rolls recipe adapted from Annabel Laingbein’s The Free Range Cook
400g lamb mince
250g sausage meat
1 apple unpeeled and grated
1 small onion grated
1 clove crushed garlic
2 tbsp. chopped parsley
1/2 tsp chopped rosemary
1 tsp tomato sauce
2 sheets frozen puff pastry defrosted
preheat oven to 200 C
combine lamb mince, sausage meat, apple, onion, 1 egg, garlic, parsley, rosemary and tomato sauce in a bowl (I just used my hands to mix it all up).
Place mixture along one side of puff pastry roll up to enclose the filling.. I basically just putt filling along one side then rolled it up in whole sheet.
Cut into desired sizes, make a couple of slashes on top of each sausage roll. Beat remaining egg and brush on top of each sausage roll.
Put onto oven tray and into oven and bake for 35 mins or until golden (which if you have an oven like mine is closer to an hour). They release a bit of fat/liquid soak this up about 10 mins before they are ready to let them really crisp up.
Then eat and enjoy. I also froze these and they defrosted and reheated in the oven really well.