Recipe Mama

Homemade Sausage Rolls November 18, 2008

A healthier alternative to the standard sausage roll.  Made from mince, rather than prepackaged sausage mince.  You’ll need a food processor.

 

Ingredients:
Puff pastry sheets
1 medium carrot, peeled, roughly chopped
500g premium mince
1 clove garlic (optional)
½ small Onion (optional)
1 medium zucchini, roughly chopped
1/3 cup (dried) breadcrumbs (optional) *
2 slices wholemeal bread
1/2 can or about 1 cup cooked lentils  (optional) *
Seasoning as desired (I use approx 1/2 tsp curry powder, 1/2 tsp ground cumin, 1 tb mixed herbs and salt and pepper)

Method:
In a food processor, blend the carrot, onion, garlic, zucchini, breadcrumbs  and seasoning until very finely chopped (almost pureed), then remove from processor and add lentils and mince. Process to sausage mince consistency. Add the veg mix and the meat mix (if it will all fit in your food processor) and  mix until combined.  (If it doesn’t all fit, divide the mixtures into 2 parts and mix it in 2 lots.)

obsilentilsausagerolls1It should resemble this

* If you want to leave out the lentils, then leave out the dried breadcrumbs – the lentils add a lot of moisture, so you need the extra dryness of the breadcrumbs if you use the lentils.  If not, the fresh bread should be enough to balance it out.

Lay out the pastry sheets and cut them in half. Spoon or pipe the mince mixture down one side of each half and roll up in the pastry to form one long sausage roll. Using a piping bag makes things easier and gives a nice neat sausage roll.

Cut into smaller sections, brush with egg, and sprinkle with sesame or poppy seeds if you like, and bake at 200°C until golden brown (about 15-20 mins).

 

This mixture always makes twice as much as we need, but rather than halving it, what I do is make it all up into sausage rolls and then only bake what I need to, and wrap the rest for another day.  I just lay the long roll of glazed and sprinkled rolls, one on each end of the sheet of plastic the pastry comes with, and roll each end into the centre.  Then I bundle a few of these together, put them in an airtight container and pop them in the freezer or fridge.  That way I get freshly baked sausage rolls another day too…. reheated sausage rolls are never as tasty as freshly baked.

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