This Sausage Rolls Recipe is an absolute crowd-pleaser and it can be made in so many different ways.
WHOot Contributor Gail shows us how to make a larger sized braided roll for family meals or smaller individual versions for snacks and party treats. One thing’s for sure, you are going to love this recipe.
This recipe yields enough to create all three versions. You can make a pleated roll, 16 large roll-ups, and 3 dozen small.
You can literally feed a small army! So, let’s take a look at what you are going to need.
Sausage Roll Recipe Ingredients
via From The Pantry To The Table
- 9 sheets of butter puff pastry
- 4.4lbs (2 kgs) sausage mince/ground
- 2 medium onions finely chopped
- 1 large carrot grated
- 1 large zucchini grated (excess moisture squeezed out)
- Salt & Pepper to season
- 1 tsp minced Garlic
- 1-2 tbsp finely chopped fresh parsley
- Sesame or poppy seeds
- 1 egg beaten with a dash of milk
Sausage Roll Recipe Instructions
via From The Pantry To The Table
Mix meat in a large bowl with all other ingredients except egg mix and pastry. Due to the quantity of meat, always wear gloves, and do this by hand.
It makes it so much easier and everything incorporates better
Lay a pastry sheet on a flat surface (cutting board). Gently fold in half, pressing lightly to form a seam. Unfold and lay flat.
This will give you an even cutting guide. Using a sharp knife, cut down the center seam.
Use a fork to spoon meat mixture into the center of one slice of the pastry. You want to form a line like a sausage.
Don’t have it too thick as you need to be able to roll your pastry around it.
Brush one side of the pastry with the egg wash. Starting with the non-brushed side. Roll the pastry around the meat, enclosing it well.
With seam side down, cut the sausage roll to the desired length.
For large Gail cuts in half, for small, she cuts into 4. Prick tops with a fork. Brush with the egg and sprinkle with either sesame or poppy seeds.
Bake at 180C for 25-30 minutes or until pastry is golden.
Sausage Plaited Roll Instructions
For the plait, I spoon the meat mixture down the center of a pastry sheet, I work on 1/3rd’s, 1/3 pastry on either side. 1/3rd meat center.
Brush pastry with egg wash then cut downward slits in the pastry angled down on both sides, fold these over the meat in a plait effect.
Brush with egg wash and sprinkle with a mix of sesame and poppy seeds. This will bake at 180C (360F) for 30-40 minutes until golden.
This recipe will make what you see on the finished racks.
- 16 large
- 1 plait
- 3 dozen small
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor.
