Name: Sausage Rolls
Prep time: 20 min
Cook time: 30 min
Ingredients: 1/2 tbsp olive oil; 2 cloves garlic, minced ((put in extra if you like it garlick-y)); 1 brown onion, finely chopped or even grated ((use a large onion)); 1 celery stalk, finely chopped; 2 tsp fennel seeds ((toasting them is optional, I have never bothered)); 500 g pork mince; 200 g bacon, finely chopped; 3/4 cup breadcrumbs; 1 egg; 1/2 tsp salt; 1 tsp black pepper, ground; 3 sheets puff pastry ((thawed, then cut each square sheet in half)); 1 egg ((lightly whisked)); tomato sauce; chilli sauce ((home made is best))

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Sausage Rolls

Course Snack

Cuisine Australian

Keyword sausage roll

Prep Time 20

Cook Time 30

Servings 20 bite sized sausage rolls

Author Nagi – Recipe Tin Eats

Ingredients

Filling

½ tbsp olive oil
2 cloves garlic, minced (put in extra if you like it garlick-y)
1 brown onion, finely chopped or even grated (use a large onion)
1 celery stalk, finely chopped
2 tsp fennel seeds (toasting them is optional, I have never bothered)
500 g pork mince
200 g bacon, finely chopped
¾ cup breadcrumbs (home made breadcrumbs are juicier and more delicious, but panko makes the sausage rolls very light which is also great)
1 egg
½ tsp salt
1 tsp black pepper, ground

Baking & Serving

3 sheets puff pastry (thawed, then cut each square sheet in half)
1 egg (lightly whisked)
tomato sauce
chilli sauce (home made is best)

Instructions

Preparation

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes (because you don't want to mix it together with your hands while its hot).
Add remaining Filling ingredients into the bowl. Use your hands to mix well.
Using a plate, divide all filling into 3 parts, then halve those each again (making 6 equal parts).
Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
Get 1/6th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
Brush edge of pastry with egg. Then roll up, finishing with the seam side down.
Roll up, sealing on the edge with egg wash on it.
If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut).

Cooking

Preheat oven to 180C fan forced.
Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 – 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
Cool slightly on trays. Serve hot or warm with tomato sauce and/or chilli sauce