There’s almost nothing more Australian than chowing down on a yummy sausage roll with sauce and this sausage roll recipe is sure to be a hit with family and friends.
The crumbly puff pastry encases the flavoursome meat in the perfect little portable packet. Unlike the frozen version, this recipe uses hardy beef sausage that is packed with extra flavour thanks to plenty of fresh thyme and red onion.
- 600g standard beef sausages
- ½ red onion, diced very finely
- 2 tsp chopped fresh thyme, optional
- ½ tsp salt
- 5 sheets ready rolled puff pastry
- 1 egg, beaten with a dash of water
- ¼ cup plain flour
- Preheat oven to 180°C and line a baking tray with baking paper.
- Remove the outer skin from the sausages and throw them away.
- Mix together the finely chopped onion, sausage meat, thyme and salt in a large bowl.
- Fill a small bowl with water and place it next to a large chopping board.
- Place one sheet of puff pastry on the chopping board.
- Take around 75g of the meat mixture in your hand and roll it lightly your flour.
- Roll it into an even log and place it on top of the puff pastry; make sure it is just a couple of centimetres away from the edge of the pastry.
- Run some water around the edge of pastry with your finger and then begin to fold the pastry over the top of the meat; making sure you press the join down
- One it is tight, cut away the other half of the sheet and press along all the joins with the fork.
- Cut the log into 5 equal portions and jab two air holes on top with a knife.
- Place onto the baking tray and repeat with the rest of the sausage mixture.
- Once finished lightly brush the sausage rolls with egg.
- Place them in the oven and cook them for around 20 minutes until golden and cooked through.
- Stand for 5 minutes before serving.