Sherilyn's Aussie Sausage Rolls
Submitted by kcfadd
Classic Aussie sausage rolls made with sage sausage meat and fresh breadcrumbs wrapped in flaky puff pastry, egg-glazed and baked golden. A staple for brekkie, lunch, or arvo snack. Serve with tomato sauce!
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minNo Australian bakery, school fete, or footy game is complete without sausage rolls. These beauties wrap seasoned sage sausage meat (bulked up with fresh breadcrumbs to keep the pastry from going greasy) inside sheets of puff pastry, brushed with beaten egg, and baked until shatteringly golden and flaky.
The cotton thread trick for cutting them into neat portions is pure Aussie ingenuity. No knife squishing the pastry flat, just a quick criss-cross and you’ve got clean, even rolls every time.
Serve them hot from the oven with a generous squeeze of tomato sauce (that’s ketchup for the uninitiated). Good for breakfast, lunch, dinner, and everything in between.
Kitchen Tips
- Mix breadcrumbs into the sausage meat to absorb excess grease and keep the pastry crisp
- Roll the pastry as thin as possible for the best flake-to-filling ratio
- Use white cotton thread to slice the rolls cleanly without crushing the pastry
- Keep checking after 10 minutes; you want the sausage fully cooked and the pastry deep golden
Ingredients
Directions
Use one pastry at a time, keeping the other one refrigerated until ready to use.
Roll one pastry as thin as possible lengthwise.
Mix about ¾ to 1 cup fresh breadcrumbs with the sausage to help absorb some of the grease when cooking (makes for better pastry).
Place half the sausage mixture on pastry about 1½ inch from edge, lengthwise; roll.
Repeat with second pastry and remaining sausage.
Glaze by brushing with beaten egg.
Using white cotton thread, slip underneath roll; bring up sides of thread and criss-cross your hands so that the thread cuts the roll at 2 inch intervals.
Place on baking sheet.
Bake 375℉ (190℃) until golden brown.
Not timed--sausage is to be completely cooked--start checking after 10 minutes.
If not cooked, turn them over and continue cooking and watching.
Be careful, there is alot of excess grease left on the baking sheet.
Serve with plenty of ketchup, for breakfast, lunch, or dinner.
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