Chef promises one of the best tasting sausage rolls you ever ate.
Makes a great lunch, dinner or cut small for snacks or for kids. Fun for kids to make or to impress people. I make a batch of these and freeze most of it, only cooking enough to eat.
Delicious and easy to make, you won't let your taste buds down.
They can be cooked from frozen. Puff pasty is hard to make, so I recommend buying it from your local grocery store.
Recipe
Makes 12 serves
Ingredients
500 Grams Sausage Mince
150 Grams Bacon
80 Grams Brown Onion
100 Grams Cheese (Colby or cheddar)
2 Teaspoons Onion Powder
2 teaspoons garlic powder
2 teaspoons allspice
2 teaspoons cracked pepper
2 teaspoons smoked paprika
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon oregano
2 teaspoons tomato sauce
2 teaspoons of CHEFS BBQ SAUCE (CLICK HERE FOR RECIPE)
Directions
Dice your onion and bacon. Dice the cheese to 1 centimetre cubes. Add it in a bowl.
Roughly chop the thyme and rosemary, it's ok to use dry rosemary and thyme.
Add the herbs, paprika, allspice, onion powder, garlic powder , tomato sauce and CHEFS BBQ SAUCE in a bowl with the onion bacon cheese and mince.
Mix well, so it's all mixed in and it infuses the sauces and spices in the meat.
Place mixture evenly on your puff pasty like the picture leaving a gap of pasty.
Roll it like the picture using the plastic so you can roll it tight and evenly without touching the pastry with your hands.
Roll until it is like the picture then cut along the side of the sausage roll cutting the excess pasty off then roll it up in the plastic firmly.
Cut into the sizes you want them, you can freeze what you don't want to use. (to freeze them sit them on a tray separately so they don't freeze together then place them all in a bag once frozen)
Break one egg in a bowl and whisk so it's combined.
Get a basting brush and brush on some egg wash on top of the sausage rolls.
Cook on 180c until the tops of the pastry are golden brown... Enjoy!
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