Pork & Veal Sausage Rolls

Prep Time
Cook Time
Ready In

"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 24 servings


  • Serving Size: 1 (39.7 g)
  • Calories 103.5
  • Total Fat - 6.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 27 mg
  • Sodium - 361.3 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.3 g
  • Protein - 5.7 g
  • Calcium - 8.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

Mix the mince, herbs, onions, seasoning, sauce and spices together thoroughly.

Step 2

Place 1/4 of the mix down the length of the pastry and as a guide, the mixture should be about as fat as a breakfast sausage.

Step 3

Wet your finger tips and smoother the meat mix to form a log and using a pastry brush to spread the egg down one side of the pastry and then roll the pastry up, with the egg washed side on top, so that is seals the roll.

Step 4

Either wrap the roll in plastic, that the pastry comes in, or in baking paper and place it in the freezer for 15 minutes and then repeat till all the meat and pastry is used.

Step 5

Remove and brush some more egg over the top and sprinkle with sesame seeds.

Step 6

Cut into bite-sized pieces, before placing on a baking tray lined with baking paper and place in oven preheat to 180C and bake for 30 minutes.

Step 7

Serve warm.

Tips & Variations

No special items needed.