Mexican Sausage Rolls
Recipe: #29767
June 20, 2018
Categories: Snacks, Beans, Ground Beef, Pork Sausage, Appetizers, Mexican, Baby Shower Christmas, Game/Sports Day, Picnic, Potluck, Oven Bake, No Eggs, Kidney Beans, Hot Appetizers, more
"From Super Food Ideas October 2017."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (71 g)
- Calories 152.2
- Total Fat - 7.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 25.3 mg
- Sodium - 192.4 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 2 g
- Sugars - 1.6 g
- Protein - 7.7 g
- Calcium - 21.8 mg
- Iron - 1.7 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Line 2 large baking trays with baking paper.
Step 3
Squeeze out excess water from zucchini and then place zucchini, onion, mince, 1/3 cup salsa and breadcrumbs in a large bowl.
Step 4
Roughly mash beans with a fork and add to mince mixture and season with salt and pepper and mix well to combine.
Step 5
Cut each pastry sheet in half and spoon 1/6 of the mince mixture along 1 long side of 1 pastry half and then roll up pastry to enclose filling, pressing edge to seal and then cut into 4 equal pieces and place, seam-side down and 1cm apart on prepared tray and then repeat with remaining mince mixture, pastry and prepared tray.
Step 6
Brush top with egg and season with salt and pepper and bake for 35 40 minutes or until golden and cooked through and then stand for 5 minutes.
Step 7
Serve with remaining salsa.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the ground sausage meat, make sure to pick one that is fresh and of good quality.
- When selecting the salsa, make sure to pick one that is medium, thick and chunky for the best flavor.
- Ground turkey instead of ground sausage meat - This substitution is beneficial for those looking for a leaner option with less fat and calories. This can also help reduce the amount of saturated fat in the dish.
- Whole wheat breadcrumbs instead of fresh breadcrumbs - This substitution is beneficial for those looking to increase the fiber content of the dish. Whole wheat breadcrumbs are a great source of fiber, which can help improve digestion and provide additional health benefits.
Vegetarian Sausage Rolls Replace the ground sausage meat with 500 grams of vegetarian mince, such as Quorn mince, and replace the kidney beans with a can of chickpeas (drained and rinsed).
Mexican Rice - This classic Mexican side dish is the perfect accompaniment to Mexican Sausage Rolls. It's easy to make and can be spiced up with cumin, chili powder, or other Mexican-inspired spices. It's a great way to add some extra flavor to the meal!
Black Bean and Corn Salad: This simple and flavorful salad is a great way to add a bright, fresh flavor to the meal. It's a great way to get some extra vegetables in, and it pairs wonderfully with the Mexican Rice. The combination of black beans, corn, and tomatoes is a classic Mexican flavor combination that will be sure to please everyone at the table!
FAQ
Q: How long do I need to bake the Mexican Sausage Rolls?
A: Bake the Mexican Sausage Rolls for 35-40 minutes or until golden and cooked through.
Q: What type of sausage should I use for Mexican Sausage Rolls?
A: Use any type of sausage that you prefer. Chorizo, Italian sausage, and ground beef are all good options.
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Fun facts:
The Mexican Sausage Rolls recipe is a great way to combine the flavours of Mexican cuisine with the popular comfort food of sausage rolls. It was inspired by a recipe from the October 2017 issue of Super Food Ideas.
The use of salsa in this recipe is thought to have originated from the Aztecs, who used a sauce made of tomatoes, chilli peppers and other spices. This sauce was then brought to Mexico by the Spanish conquistadors and further developed into salsa.