I’ve been craving sausage rolls for what feels like ages. The last time I made them was easily more than 10 years ago. They’re so available in Australia that you’d be hard pressed to need to make them unless of allergy or wanting a certain filling. When I found out I had some food allergies, I just mostly stopped eating that food, and at that time finding substitutes wasn’t as easy as it is now.
A sausage roll, for those that don’t know is literally sausage in puff pastry. That’s it. It sounds simple because it is. It’s a quick and easy meal and versatile in so many ways. You can make them party size if you have to bring a plate for something, you can make them gourmet with fancy sausage -today I was eyeing off a truffle and pork at the butcher – and now you can make them gluten free as long as you can get your hands on gluten free puff pastry.
Which I did.
Which also had no soy.
In today’s batch I used 3 different types of sausage because my batch was a bulk batch. I used a wagyu beef and peppercorn, wagyu chipotle chilli and garlic, and chorizo sausage. The wagyu sausages came 5 in a pack, about 500g total, meaning each sausage was about 100g. The chorizo was four to a pack and about 500g total, so more like 150-ish grams per sausage.
So here is the simplest recipe you can ever have in your arsenal. Make sure to pin this one because not only is it quick to whip up, making a bulk batch for freezing is just as easy.
Easy Sausage Rolls
A simple sausage roll that doesn’t take long to make. Suitable for breakfast, brunch, morning tea and even dinner – this sausage roll recipe is one of those recipes you remember for a long time! Simply seasoned meat with buttery flakey puff pastry. This recipe is a regular in our rotation!
500g beef or pork mince
1 onion, diced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp vegeta
1/2 cup bacon bits
chilli flakes to taste
- Preheat a fan forced oven to 210 c.
- Thaw your puff pastry per the instructions. It should be cool to the touch but pliable.
- Pan fry bacon bits until golden and crispy. Drain on a paper towel and let cool
- Mix the raw mince, egg, seasoning and bacon together in a large bowl. Mix it until it is well incorporated.
- Cut puff pastry down the middle for a regular sized sausage roll
- Grab a handful of the mince mixture and lay it down the middle of the sausage roll. It needs to be enough so that you can still roll the pastry over to the next edge to seal.
- Tightly half roll the puff pastry and tuck the ends into the sausage. Continue rolling until you hit the other side of the pastry.
- Using softened or melted butter, swipe some along the edge to seal and press with a fork on unsealed edges if needed.
- Gently press the top of the roll into the buttered seam. Roll back and forward to ensure the seam is properly sealed.
- Cut into preferred size. I cut in half.
- On a lightly oiled tray place the sausage rolls and slightly press them.
- Using a fork, prick some air vent holes along the top.
- Paint the egg mixture on before placing into the oven.
- set your timer for 25 mins and wait for the flakey crispy goodness at the other end!
- Gluten free pastry works well in this recipe also
- If you have sausages you’d like to use instead, this is another option to get well seasoned sausage meat without having to add much extra.
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