Best Ever (Christmas) Sausage Rolls Recipe
How to make Best Ever (Christmas) Pork Sausage Rolls
Method
- Preheat oven to 220°C (200°C fan-forced). Grease 2 large baking trays and lined with baking paper.
- Combine oil and onion in a microwave-safe bowl. Cover with a sheet of damp paper towel. Microwave for 2 minutes on high at 100%. Set aside to cool for 10 minutes. If you don’t have a microwave, pan-fry the onions and oil in a frypan and set aside to cool.
- Combine pork mince, carrot, dried herbs, breadcrumbs, 2 eggs and cooled onion mixture in a large bowl. Season with salt and pepper. Using clean hands, mix thoroughly until well combined. Divide pork mixture into 6 equal portions.
- Whisk the remaining egg with a fork. Lay pastry sheets onto a work surface and cut each in half.
- Using one portion of pork mixture, spread into a long sausage shape along the long edge of one halved pastry sheet. Brush the opposite long edge with beaten egg. Roll up pastry to enclose the pork mixture, pressing the edges together to seal. Repeat using remaining pork and pastry.
- Brush sausage rolls with beaten egg. Sprinkle with sesame seeds and cut each into 6. Place sausage rolls, seam-side down with a little space between each one, onto the prepared trays
- Place in fridge for up to one hour to help firm up the pastry. This will make it easier to cut into pieces.
- Slice into desired pieces and allow 2cm space between each piece. Bake for 35-40 minutes, swapping the trays in the oven after 25 minutes, or until golden and puffed.
- Serve with tomato sauce.
Tip: you can make ahead and freeze uncooked sausage rolls.
Recipe: Courtesy of Australian Pork