Tomato sauce manufacturers must love the makers of our national brand high volume sausage rolls. There is no way you can eat one of their starchy, stodgy products without lashings of tomato sauce. Our sausage rolls are fantastic with a dollop of tomato sauce but they don't really need it. We experimented for a long time to get the texture and flavour balance just right. The fact we sold thousands of them over 20 years in the food industry suggests we did get it right.
The recipe below will make 36 party sized sausage rolls or 48 cocktail size. By breaking down into lots of 220gm, two lots of which will use one sheet of frozen pastry, you can freeze the mix for use at a later date.
Ingredients
500gm sausage meat
350gm best beef mince
200gm day old sourdough breadcrumbs (about half a loaf blitzed in a food processor).
1 small brown onion grated (approximately 100gm)
1 medium carrot grated (approximately 100gm)
15gm fresh basil finely chopped
20gm salt
Fresh ground black pepper
3 sheets of frozen puff pastry, thawed or as required if you are freezing some of the mix. We use Pampas Puff Pastry
1 egg beaten
Method
In a large bowl mix the meats and the salt.
Add the vegetables, basil and breadcrumbs and a generous grinding of black pepper.
Mix everything thoroughly until well combined
Heat a small frypan and gently pan fry a piece of the filling on both sides. Let cool then taste for seasoning; adjust if necessary.
Set your oven at 220C (200C fan forced)
Divide the mixture into six, each weighing approximately 220gm.
Spread one lot of the sausage mix across a sheet of puff pastry 25mm down from the top edge, then another 25 mm below the centre of the same sheet. Ensure it is of an even thickness all the way across.
Cut the pastry sheet in half 25mm above the second line of filling.
Roll each piece of pastry toward you enclosing the sausage mix, pressing the seams together.
Cut each length in three, six or eight depending on your serving requirement..
Place seam side down on a baking sheet and brush with beaten egg.
Repeat with remaining sausage mix or place in freezer bags and freeze for later use.
Bake for 20 to 25 minutes until golden brown and serve; with or without tomato sauce.
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