Mmmm sausage rolls. Is there anything more quintessentially Aussie, apart from perhaps the humble meat pie? For me, sausage rolls are always a reminder of my high school days. These days, it’s not uncommon to find a canteen menu that resembles something similar to what you’d find at your local cafe. Sushi, quiche, quinoa salad.. it’s all there. Back in my day (I’ve always wanted to say that), things were just slightly different. Our decidedly not health driven canteen was all about pastry (and white bread rolls spread with half a tub of butter, I’m not actually kidding, we measured it once, it was 4cm thick). Tuesday was ‘lunch order’ day for me which meant a sausage roll and tomato sauce.
There is nothing better than spreading a sachet of Fountain all over the flaky top of a sausage roll before hoovering it down with the kind of skill that comes from years of developing a technique to ensure the least amount of pastry transfer from roll to blazer.
These days, I can’t say that Tuesday is still sausage roll day but I do still enjoy sitting down with one of my favourite pastry encased treats. Generally speaking, you can get some pretty darn fancy rolls these days. Made with ‘proper’ filling, veggies and devoid of the mystery meat and dodgy thickeners that were once staple ingredients.
Personally however, I like making my own. It allows me to control what goes in (and what stays out) and is a great way of using leftovers. As I posted HERE, I’m all about finding new ways to make our groceries stretch that bit further and sausage rolls are a delightful option.
They’re also a fabulous kid food. Yes, they do involve pastry but to be honest, the good quality stuff (or the homemade variety) is devoid of many of the nasties you find in other foods AND is practically sugar-free. You can imagine how delighted I was so discover this when I first quit sugar (there was a definite ‘let’s wrap EVERYTHING in pastry’ vibe for awhile there).
I up the standard nutrient content by using grass fed, organic sausage meat, spices and as many veggies as I can feasibly get in there. Ollie loves em’. The husband loves em’. I love em’. It’s win win really.
- 500g beef sausage meat (My sausages come as part of our ‘Cow Pool.’ I would recommend buying the best quality you can find/afford. Most butchers and even Coles/Woolies/IGA have some great, additive free options these days).
- 3 sheets puff pastry
- 1 carrot
- 1 stick of celery or a 1 small zucchini
- handful of baby spinach
- 1 clove of garlic
- 1/2 onion
- 2 tbsp passata/tomato sauce etc
- Sea salt
- Black pepper
- 1 egg, beaten
- 1 tbsp cooking oil
- Optional: Spices (oregano, rosemary, mixed spice) I only use this if my sausages are very bland
- Preheat your oven to 180C (170C fan forced)
- Line a large baking tray or sheet with baking paper
- Remove the pastry from the freezer and allow to soften on the bench
- Grab your sausages and start squeezing the meat from the casing into a mixing bowl (yes this is kind of gross but also weirdly satisfying). Chuck out the casings
- Grate/shred your carrot/celery/spinach OR do what I do and whack them all in the food processor and pulse a few times. You want them as finely chopped/sliced as humanly possible
- Finely chop your onion and crush garlic (or whizz them in the food processor)
- Heat your oil in a large frypan oven medium heat
- Add the onion and garlic and gently fry till onion is transparent
- Add the sausage meat and use a wooden spoon to break up and cook evenly
- When browned, add your veggies
- Add your passata/tomato paste, sea salt, pepper and any spices you may be using
- When mixture is cooked through, remove from heat
- Cut your pastry into four pieces
- When meat mixture has cooled slightly, spoon onto each individual square and roll up to form a sausage roll
- Place each roll onto the prepared baking sheet
- Brush with the beaten egg
- Place in the oven for around 25 minutes or until golden and puffy
- When cooked and cooled, cut each roll into three pieces (or leave as is is you prefer a ‘proper’ sized sausage roll)
We usually eat a few then freeze the rest for another day. Whack them in the oven when you want to use them again and they’ll come up perfectly.
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