September 12, 2016
Snacks, Pork, Pork Sausage,
Appetizers, Budget-Friendly, Cooking For A Crowd, Christmas, Entertaining, Game/Sports Day, Oven Bake more
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"These are always a big hit at parties. I don't know the exact yield for this so I'm just estimating"
Preheat oven to 425 degrees.
Lay all the sheets of pastry out on your counter top.
In a bowl combine the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy - this keeps the sausage rolls moist.
To make the egg mix to brush on top: Whisk 1 small egg and 2 tablespoons of milk together in a small bowl. Set aside.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls lightly with the egg mix.
Place on a Pam-sprayed baking sheet. Bake for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.
Slice each baked half into 1-inch pieces. Serve.
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I has some sausage mince that needed to be used within a few days. This was the perfect recipe to use it in!
I halved the recipe and left out the garlic, but all other ingredients were as per recipe.
Although with one batch I did add some homemade chutney between the filling, which made for a really nice sausage roll. So I might try this again next time also.
Great recipe that is easy and very tasty.... A real Aussie winner for this recipe!