Sausage Rolls – These Quick and Easy Sausage Rolls are the perfect addition to any party or snack time. Made with a delicious blend of sausage mince, herbs, and fresh breadcrumbs, these rolls are easy to make and taste absolutely amazing. Plus, they’re made with puff pastry, so they’re light, flaky, and oh-so-satisfying!
My husband and I absolutely love these Quick and Easy Sausage Rolls. They’re perfect for when we have friends over for a party or when we just want a quick snack. I remember the first time I made them – I was a bit nervous because I had never worked with puff pastry before. But the recipe was so easy to follow, and the end result was absolutely delicious! Now, these sausage rolls have become a staple in our household, and we make them all the time.
Ingredients:
- 500g (1 lb.) sausage mince
- 1 large onion, peeled and roughly chopped
- 1 heaped teaspoon of mixed herbs
- 1/4 cup of fresh breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 thick slices of white bread, crusts removed
- Warm water
- 6 sheets of ready-rolled puff pastry
- 1 egg, beaten
Directions:
Preheat the oven to 200 °C (400 °F).
Remove the puff pastry sheets from the freezer and thaw them to room temperature.
Peel and roughly chop the onion and then give it 2-3 pulses in the food processor (or finely chop or grate it).
Combine the sausage mince, onion, mixed herbs, breadcrumbs, salt, and pepper in a bowl.
Cut the crusts off the bread and put it into another bowl, and then add just enough warm water to cover the bread – stand for 5 minutes.
Drain off the excess water from the bread and then gently squeeze the bread while tilting the bowl to remove as much water as possible.
Add the bread to the sausage mince mixture and mix thoroughly.
Use a dessertspoon to place a sausage-like strip of the mince mixture along one edge of a sheet of pastry.
Roll the edge of the pastry over the filling and continue rolling until the filling is completely enclosed in the pastry.
Cut along the edge of the pastry to separate the roll from the remaining pastry.
Repeat steps 8 – 10 with the remaining pastry and mince mixture.
Lightly flatten rolls using the back of a knife at 1 cm intervals and then cut the rolls into 2 inch (5 cm) lengths.
Put rolls onto a lined baking tray and brush with beaten egg.
Bake rolls at 200 °C for 20 minutes and then reduce the heat to 180 °C and cook for a further 10 minutes.
Cool slightly on the tray and then serve.