Sausage Rolls
Sweet caramelised onion jam, a pork and beef filling, and a sesame-topped golden crust. The lunchbox sausage roll that doesn't taste like a compromise.
Serves: Makes 8 rolls
Prep time: 30 minutes
Cook time: 30 minutes
INGREDIENTS
1 onion, sliced
2 tsp olive oil
500g pork and fennel sausages
250g beef mince
1/2 cup onion jam
2 sheets store-bought puff pastry
1 egg
black or white sesame seeds (or a mix)
METHOD
Preheat the oven to 180°C fan-forced.
In a non-stick pan over medium heat, sauté the onion in the olive oil until softened and starting to turn golden, about 7 minutes.
Remove from the heat and set aside in a mixing bowl with the onion jam, to cool slightly.
Remove the sausage meat from its skin and add to the mixing bowl along with the beef mince.
Mix well with your hands or a wooden spoon until evenly combined.
Whisk the egg in a small bowl with a fork to make an egg wash.
Cut each pastry sheet into 8 even squares.
Divide the meat mixture between the pastry squares.
Brush one edge of each pastry square with the egg wash, then roll each into a log and press gently to seal.
Place the sausage rolls onto a tray lined with baking paper.
Score the top of each roll lightly with a knife, brush with the remaining egg wash and sprinkle with sesame seeds.
Bake for 30 minutes, until golden brown.
HINTS
The onion jam adds real depth here - don't skip the step of cooling it slightly before mixing it through the meat, or it'll make the filling too wet.
These freeze well unbaked - just bake straight from frozen, adding a few extra minutes to the cooking time.
Score the pastry before baking, not after - it helps steam escape and keeps the rolls from splitting unevenly.
NUTRITION (per recipe total, makes 8 - guide only):
Calories: approx. 3200 kcal
Protein: approx. 130g
Carbohydrates: approx. 220g
Fat: approx. 200g
Fibre: approx. 8g
Sugar: approx. 35g
Sodium: approx. 4800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.