The recipe below is for beef sausage rolls but I have also made lamb ones and plan to try pork in the future. All I do is change the spices to suit the meat but it is really up to your tastes and what you like.
It is important to make the meat mix ahead of time so that the breadcrumbs have time to soak up any excess moisture and you do not end up with soggy bottoms on your sausage rolls. I have used the square sheets of brought pastry here but feel free to make your own.
Beef Sausage Rolls
1 kg of Beef
2 Brown Onions finely diced
2 Cups of Dried Breadcrumbs
1 Egg
1/2 Cup of Milk
1 Tsp Celery Salt
2 Tsp Smoky Paprika
1 Tbsp Fennel Seeds
1 Tsp Cayenne Pepper
1/2 Tsp Ground White Pepper
Beaten Egg to seal and brush the top
4 Sheets of Frozen Puff Pastry
Add all of the first set of ingredients to a large bowl and mix thoroughly using your hands so that all of the spices and breadcrumbs are evenly distributed. Press the mix down firmly in your bowl so that it has a nice flat surface. Cover and chill for at least 2 hours.
Preheat your oven to 200 degrees and remove your pastry from the freezer. Lay the sheets of pastry out along your bench and allow to defrost. Beat your additional egg in a small bowl with a fork and set aside to brush the pasty with.
Remove your mince from the fridge and use a bread and butter knife to cut the mix into quarters. Add a quarter to each pastry sheet forming a log shape along one edge. Brush the other edge with the beaten egg and roll into a log. Repeat and then cut each log in half. Brush them all with beaten egg and sprinkle with sesame seeds if you want. Bake for 30 minutes turning your trays once during cooking to ensure even browning.
When I made the lamb ones I used the following spices and we were really happy with the result.
1 Tsp Celery Salt
2 Tsp dried Mint
1 Tbsp Sumac
1/2 Tsp Ground White Pepper
Do you make your own sausage rolls? What flavour do you like?
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