Sausage rolls with a giant dollop of tomato sauce… what more could you want?
As a kid when i was growing up sausage rolls were my all time number 1 favourite thing. I wasn’t a pie fan, but a sausage roll was my kryptonite.
So as you can imagine learning how to make the perfect sausage roll has always been high on my priority list.
The hardest thing to achieve, i think, is to get a perfect, moist and tasty centre, without compromising the crispy and chewy outside pastry.
So over my years of making sausage rolls i’ve learnt a few tips and tricks along the way…
Tip # 1
Don’t add grated vegetables to your sausage rolls, especially CARROTS.
You’ll end up with a super soggy bottom which lets be honest, no one likes.
Get yourself a top quality, delicious tomato sauce. Whether you make it, or buy it, make sure its good.
The sauce is as important an element as the sausage rolls themselves.
Tip # 3
Buy GOOD QUALITY meat. The highest quality that you can afford you want to buy! Make sure its got a good level of fat in it. You don’t want any of that non-fat/lean stuff.
Tip # 4
Honestly life is way too short to be trying to make your own puff pastry. We won’t judge you, we promise! Just buy the stuff. It’s seriously so time consuming the get the perfect puff pastry, it’s one of those things that i attempt to make once (just to say i can) and then leave it to the experts.
Tip # 5
The fridge is your best friend when your making sausage rolls. Especially if you live in Australia like i do and you decide a 40 degree celsius day is the perfect weather to crack out some home made sausage rolls. You want to keep your pastry and sausage mixture as COLD as possible throughout the sausage roll making process.
Tip # 6
Finally, have some fun with it. Sausage rolls can be super versatile with the different flavour combinations that you can use. Mix it up, try something new and you might be pleasantly surprised with the results.
Now for the recipe…
Delicious pork sausage rolls.
Heat oil in a medium fry pan over medium heat.
Saute garlic, onion and curly for 5-10 minutes until translucent. Add bacon and continue to cook for a further 3-5 minutes. Don't let the bacon brown. Transfer to a bowl and allow to cool.
Add the pork mince, bread crumbs, 1 egg and salt and pepper to the bowl with the onion mixture. Use your hands to mix it all together.
Law out a rectangle of pastry, longer edge closest to you. Brush along both long edges of pastry with whisked egg.
Get 1/5 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact and doesn't have any gaps. Roll it up and use the egg wash to seal it closed.
Place the long sausage rolls on a tray lined with baking paper, cover with plastic wrap and refrigerate for 1 hour. This will make them a lot easier to cut. If you're not worried about the appearance of your sausage rolls then you can skip this step.
Preheat your oven to 180C/350F.
Get your sausage rolls out of the fridge and cut each log into four equal sections (or to the desired size you want). Run your knife over the top of the sausage rolls to score each with about 3 shallow cuts. Brush with egg and sprinkle with sesame seeds. Place on a tray lined with baking paper.
Bake for 30-40 minutes or tunic the pastry is golden and brown on top.
Allow to cool slightly on trays and then serve with tomato sauce (ketchup).
Puff pastry in Australia comes pre-rolled in sheets that are 25cm x 25cm. You will want to cut these squares in half so you have 5 squares of 25cm x 12.5cm.
If you don't live in Australia and cannot get pre-rolled puff pastry, simply roll out your pastry to roughly these dimensions.