The trusty old sausage roll - yummy!

Hi all!

Thank you SO much to those of you who have given me feedback regarding my blog either via the blog or on Facebook!

Ok, well I thought today we could look at a good old favourite - the SAUSAGE ROLL!

Lets face it, who doesn't love a sausage roll and yes, you can make them at home for a yummy lunch, dinner or snack when friends come over. This is also a great recipe for kids! They will get excited about eating a sausage roll for dinner and you can hide lots or fresh vegies in them! The other great thing with these is that you can make a huge batch of them and freeze them!!!!  Then whip them out of the freezer and pop in the oven when you need them! So when you do make them, I encourage you to make a big batch - it will save you time later on when you need a quick meal.

Another awesome thing with this is you can use whatever mince you like! You can use plain beef mince or you can mix it up like I do. I often use a mixture of lamb and veal or you could use chicken and turkey mince.... again, totally up to you!

In my method I have not told you to pre-cook your onions. I actually like the texture of mine more crispy but you can pre-cook your onions if you like. Also, you can cut your sausage rolls into small bite size ones like I did or you can make one long big one (probably better if serving as a complete meal)

I would normally serve this with a massive salad but again - up to you! Give them a go and please let me know how you find them.


Ingredients

• Mince (As I have mentioned, feel free to use whatever mince you like or even combine 2 different types.
• 2 egg (1 for the mixture and 1 for egg washing the pastry)
• Breadcrumb
• Zucchini 
• Carrot
• Onion
• Tomato sauce/paste
• BBQ sauce
• Garlic
• Salt & Pepper
• Chili sauce
• Puff pastry
• Sesame seeds (to pop on the top)

Basic method (best part of this as it's so easy)

• Combine all of the ingredients in a bowl including 1 egg. (See, I told you it was easy)
• Use the breadcrumbs to make sure that the mixture is not too wet.
• Roll the mixture in a long, thin sausage like shape along the end of the pastry sheet.
• Roll pastry over so the mixture is covered in pastry.
• To seal the edge, I use a fork (press it along the join to seal in the mixture then trim off excess pastry.
• Repeat this process to use up all the mixture.
• Cut the sausage rolls in to whatever shape you like (long or bite size)
• Brush the top of the pastry with your egg wash, sprinkle some sesame seeds on top and pop in a hot oven for about 25 minutes or until mixture cooked and pastry golden brown.

Here is a pic of what mine turned out like! I made them on a Saturday afternoon and we enjoyed a glass of wine with them. Cheers!