Sausage Rolls

60
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"These are always a big hit at parties. I don't know the exact yield for this so I'm just estimating"

Original recipe yields 60 servings
OK
  • FOR SAUSAGE FILLING
  • TO BRUSH TOPS

Nutritional

  • Serving Size: 1 (30.1 g)
  • Calories 120.1
  • Total Fat - 7.9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 9.4 mg
  • Sodium - 101.7 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.5 g
  • Protein - 3.5 g
  • Calcium - 7.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees.

Step 2

Lay all the sheets of pastry out on your counter top.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place on a Pam-sprayed baking sheet. Bake for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.

Step 7

Slice each baked half into 1-inch pieces. Serve.

Tips & Variations


No special items needed.

Tisme

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!

review by:
(22 Apr 2017)