Howdy Folks! 😊
Any sausage-roll lovers on here? 💕
Sausage-rolls are among my most favorite snacks/appetizers. Especially when the combination of flaky pastry, and a delicious filling comes together really well. 😋
There’s a standard way to make both, but in this recipe, I took some liberties and got creative. Adding some Veg, plus more spice and heat to the meat filling – And that’s what makes these ‘Spicy Sausage Rolls.’👌🏾 Again, feel free to do what works for you, and your taste buds 😋
For convenience, I’ll recommend a shortcut 😊.
Use store-bought Puff pastry! Found in the Frozen-food section of most Supermarkets, at very reasonable cost. It will save you the time and labor.👩🏽🍳 And then you can take the filling in whichever direction you want. You can use Beef mince, chicken mince and any assortment of spices!
(If you still want to make the pastry from scratch, click this link for the pastry recipe in full : https://www.bbc.co.uk/food/recipes/how_to_make_puff_pastry_65905)
I used Pork mince for these, with great results. 😊👌🏾
If you’re ready to give this a go….here’s the recipe :
Spicy Sausage Rolls
Course: Appetizers, SidesDifficulty: Medium10
servings15
minutes30
minutesIngredients
500g Minced Pork (can be substituted with Beef mince)
1 Medium Onion, finely chopped
2 Eggs
2 sheets of Puff pastry (store bought)
3 Cloves Garlic
1/2 Teaspoon Salt
1 Teaspoon Steak & Chops spice
1/2 cup Bread crumbs
1 Teaspoon Black Pepper
1/2 Teaspoon Grated Ginger
2 Tablespoons Fresh herbs (Thyme/Parsley)
1 Carrot, finely diced or grated (Optional)
1/2 Teaspoon Chili (Optional)
2 Teaspoons Poppy or Sesame seeds, for garnish
Directions
- 😊 Start by thawing the pastry until it is at room temperature, and then preheat the oven to 180 degrees Celsius.
- Sausage rolls normally don’t have vegetables in them, but you can be creative here and add whatever you like to make the filling more interesting. Just make sure whatever you’re using is not soggy, and won’t weigh the pastry down. I went with a finely chopped carrot and a bit of fresh parsley. 😊
- Finely dice and then sauté the carrot first for 3 minutes – then add the chopped onion, garlic and parsley. Cook this mixture for 5 minutes then set aside to cool for 10 minutes. 😊
- Once cooled, transfer to a bowl with the rest of the filling ingredients. Start with the minced pork, breadcrumbs, 1 egg, the cooked vegetable mixture and the remaining spices. Mix well by hand until everything is well combined. Set aside. 😊
- At this point, get your Puff pastry ready. Again, you can buy this in any grocery store in the freezer section. 😊 If it comes in a large sheet, you will need to cut it in half.
Roll it out with a rolling pin to thin out the pastry.
Don’t go overboard here, but 3mm thickness is enough.
- Transfer half the filling mixture onto the rolled out pastry and press it, molding it into a compact tube. 😊 Brush the opposite edge with some of the remaining egg to make the edge ‘sticky.’ And then roll up the pastry to enclose filling, finishing with seam-side down.
- Wish a sharp, oiled knife, cut the ‘pastry log’ into 5 pieces. Brush the top of each with the egg, and then sprinkle with the poppy seeds. 😊
Place the eggs rolls, seam-side down on a prepared baking tray, 2cm apart. Make sure the tray is lined with parchment paper – or greased with baking spray/butter – and dusted with a little flour.
😊 Bake for 30 minutes or until golden, and cooked through.
- Once done baking, remove from the pan and cool on a wire rack until ready to serve. 😊
- Garnished mine with some leftover Parsley, before serving with some store-bought Sweet chili sauce.
Enjoy! 😋
