This is my Uncle Kev’s sausage roll recipe, and it’s fantastic for parties. Or you can even make a double or triple batch before Christmas, Thanksgiving or local festive holiday and freeze them, then heat them up in the oven for a really quick finger-food for a big group of people.
Some people reckon the flavour’s even better after they have been frozen and reheated. They do heat up OK in the microwave but really it’s best done in the oven so the pastry crisps up again.
They are delicious on their own, or dip them in a bit of the old “dead horse” (tomato sauce – ketchup) for lovely zing. This mixture makes about 20-25 little sausage rolls.
One important point – you really do need to use decent sausages. Like the ones in our video.
1kg good quality sausages or sausage mince
1 large or two small onions
2 large carrots
2 tbsp mixed fresh herbs like oregano, marjoram, thyme, sage, parsley (or a good pinch of dried herbs)
1 tsp garlic
3 slices of bread
750g block of cold, ready-made puff pastry – or the ready-rolled stuff if you can spare the expense
1/4 cup poppy seeds (optional)
If you bought sausages, push the meat out from the casings into a big bowl and throw the casings away.
Finely chop the onions, fresh herbs and garlic. Finely grate the carrots. Add all this to the mince.
Whiz the bread up into crumbs using a food processor. Or soak the bread in water for a few minutes, crumble it into the sausage mince and mix the whole lot up really well. The mixture is best left overnight in the fridge to develop its flavour.
Preheat the oven to 180C/350F. It’s best if you can work with the pastry while it’s still cold and firm. On a floured bench, roll the puff pastry out into 4 rectangles, about 25cm x 12 cm. It’s a bit easier if you bought the ready-rolled puff pastry: just unroll the sheets and cut them in two lengthwise so you have two long, thin rectangles.
Lay about a quarter of the mixture in a long, sausage shape about an inch in from the long edge so you have a short flap of pastry near you, and a longer flap away from you. Brush the far edge of the longer flap with water or milk to help it stick. Roll it up, starting with the short flap nearest you.
Repeat this until you have four very long sausage rolls. Brush the top with milk and sprinke the poppy seeds if you’re using them over the top. Cut each long roll into the desired lengths – you can get about 5 or 6 short cocktail-sized sausage rolls out of each long roll, making about 20-25 little sausage rolls in all. Try to slicely through cleanly so you don’t squish the little rolls flat – though it doesn’t matter if you flatten them out a bit.
Pop the rolls on a lightly greased oven tray and bake for 20-25 minutes until they’re golden on top and cooked all the way through. Let them cool a bit then either eat them straight away or freeze them ready to reheat later.