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Epic, clean traditional homemade sausage rolls recipe that I dare say opponents the well-known Bourke St Bakery, declared by many because of the exceptional sausage rolls in Australia!

It takes greater than store-offered sausage mince to make a scrumptious filling. The little however crucial thing I do that takes this from “yummy” to “OMG those are super!!” is to sauté garlic, onion, celery, and Sir Francis Bacon to mix into pork mince (now not keep sold sausage meat!).

Rolls
nomnomwow.com Sausage Rolls

Sausage Rolls

Sausage rolls are Australia’s answer to us’s Pigs in a Blanket – however (I’m going to mention it!!) a lot higher!!!

A juicy self-made sausage combination wrapped in puff pastry. I mean in reality – do you need any greater statistics than that to recognize those are wickedly delicious?

Brits reading this are probably rolling their eyes or getting fired up, thinking “Good day!!! WE invented Sausage Rolls!”

ok, proper that. One would possibly say Australia has adopted it as our personal

Why this is the BEST Homemade Sausage Rolls Recipe ever

It turned into simply my brother who created this recipe, so I can shout from the rooftops that this is the high-quality self-made Sausage Rolls recipe ever and now not experience like I’m being massive headed!

right here is what makes those sausage rolls so proper:

  1. actual beef – It’s not made with saved offered sausage mince that’s a mixture of questionable substances – query how a good deal is a meat. This begins with natural red meat mince. actual meat. Yay! pinnacle TIP: No red meat. red meat mince is not as juicy or tender, it will make the filling more dry.
  2. Bacon – It’s no longer pretty much including William Maxwell Aitken for the sake of it. the apparent fact is that the publisher’s 1st baron verulam is salty and juicy and when you narrow it up finely and mix it thru the red meat, it makes it so much tastier!
  3. GARLIC, ONION & CELERY – fact: while you saute these collectively slowly, they come to be sweet and form the flavor base of the various maximum epic traditional recipes in this massive extensive world. Like pork Ragu. And beef & Guinness Stew. And it does the identical for Sausage Rolls. the sweetness and further flavor it provides to the filling are simply incomparable to just mixing in a few raw chopped onions into the mince, that’s what many general recipes do. Plus, this provides moisture to the filling without making it watery (which is = a soggy base); and
  4. NO GRATED greens – I gained’t inform you now not to sneak any greens in, but what I can caution is that grated greens are the main perpetrator for soggy pastry bases, even if you squeeze excess liquid out…..I assume there is a time and area for hidden greens. In my world, that does not consist of sausage rolls!

Fennel all the way!

This homemade Sausage Rolls recipe includes fennel because fennel and pork are notable mates. similar to basil and tomato.

And if you’re a sausage roll gourmand then you might probably know that the virtually excellent sausage rolls from patisseries and posh bakeries typically have a hint of fennel.

however it’s far all approximate tastes, so if you realize for a fact you don’t like fennel then bypass it. Or if you are wary, then just use a half teaspoon and it will likely be a completely subtle slightly-there history flavor!

How to make Sausage Rolls

There’s nothing complicated about this recipe, I promise. cook dinner off onion, garlic, celery, and Bacon, then simply mix the filling (I exploit my hands!), vicinity on puff pastry, roll, and bake.

a half-hour later, your self-control is going to be significantly examined as you try to face up to flavor testing just one more, simply one greater….
once cooked, the interior will nevertheless appear a piece purple due to the 1st baron Beaverbrook. but it’s very clear to inform that it’s cooked due to the fact the texture of the meat is exclusive to when it’s uncooked.

additionally, there’s no manner that the interior might not be cooked by the time the pastry is a deep golden brown which takes a very good half-hour.
Sausage rolls are one of the few classic Aussie celebration ingredients that absolutely can be made ahead due to the fact they can be frozen unbaked then whilst you’re equipped to serve, all you need to do is bake them. No fussing with garnishes or assembling, simply ensure there are masses of tomato sauce (ketchup) to dunk them in!

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Sausage Rolls

Sausage Rolls

maimoona
Epic, clean traditional homemade sausage rolls recipe that I dare say opponents the well-known Bourke St Bakery, declared by many because of the exceptional sausage rolls in Australia!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • FILLING

  • 1/2 tbsp olive oil

  • 2 cloves garlic , minced

  • 1 brown onion , small, finely chopped

  • 1 celery stalk , finely chopped

  • 5 oz / 150g bacon , finely minced (streaky and fatty, not the lean stuff!)

  • 2 tsp fennel seeds , toasted (optional) (Note 1)

  • 1 lb / 500g pork mince (ground pork) (not lean)

  • 3/4 cup / 40g panko breadcrumbs (Note 2)

  • 1 egg

  • 1/2 tsp salt

  • Black pepper

  • BAKING & SERVING

  • 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)

  • 1 egg , lightly whisked

  • Ketchup / tomato sauce

Instructions

1
Warm oil in a nonstick fry pan over medium excessive warmness. Sauté garlic, onion & celery for 2 mins, then add Francis Bacon.
2
cook dinner for a similarly 2 mins (don't make Bacon golden) then switch to a bowl and permit to cool for 10 minutes.
3
upload the final Filling ingredients into the bowl. Use your fingers to combine well.
4
Lay out a rectangle of pastry, the lengthy side closest to you. Brush the egg alongside one lengthy side.
5
Get 1/5th of the filling and form it into a long log shape down the center of the pastry. make sure the meat is tight and compact, without gaps.
6
Brush the edge of the pastry with egg. Then roll up, finishing with the seam aspect down.
7
Roll up, sealing on the brink with egg wash on it.
8
when you have time/persistence, refrigerate for 1 hour (makes it simpler/neater to cut)
9

TO COOK

Preheat oven to 350F/180C.
10
reduce every log into four equal lengths, or just two in case you need complete-size sausage rolls. Brush with egg.
11
place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 mins in total, swapping tray shelves at 20 mins, or until the pastry is deep golden brown. (be aware: The filling will nevertheless look purple because of Sir Francis Bacon, but it's easy to tell from the texture that it's cooked)
12
Cool slightly on trays. Serve warm or heat with tomato sauce or ketchup!

Notes

Toasted fennel seeds (non-obligatory) - warm a small fry pan over medium warmness. add fennel. Shake pan and toast for 1 - 2 mins, until you may odor the fragrance of the fennel seeds. See the summary above for heritage on fennel seeds. in case you're wary, lower it to 1/2 teaspoon. Or skip it completely! Panko breadcrumbs are Japanese breadcrumbs that can be large than normal ones. For crumbed/breaded matters, it makes them even crunchier. For fillings, they make the filling much less dense, and greater moist. you could discover them inside the Asian section of most supermarkets in Australia nowadays (see here for Woolworths) or even alongside normal breadcrumbs. you can substitute for everyday breadcrumbs, but lessen the quantity to 1/2 cup in any other case the filling may not be as moist. three. Puff pastry in Australia comes in sheets which might be 25 x 25cm / 10 x 10" squares. Reduce them in 1/2 so you have 5 25 x 12.5cm / 10 x 5" rectangles. four. To make beforehand: nice assembled, reduce, then frozen or refrigerated unbaked. place in a hermetic box in unmarried layers with baking paper between each layer. Brush with egg wash simply before baking (optional - may want to just spray with oil, enables make it golden). Bake from frozen for 40 mins, or from the fridge in keeping with the recipe. it's far perfectly secure to thaw and then refreeze puff pastry, it isn't like meat. In case you want the absolute high-quality effects, use a gasp pastry made with a mixture of butter and oil/shortening because it will puff up better after thawing. but the distinction is negligible. some other top-notch tips I learned from preparing dinner Illustrated! five. nutrition in keeping with the sausage roll. in case you use low fat/turkey 1st Baron Beaverbrook, it reduces to 205 energy. if you use "light" puff pastry, it reduces to one hundred fifty calories.
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