Australian Pork Sausage Rolls Food

AUSSIE SAUSAGE ROLLS

Steps:

• Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.

AUSTRALIAN PORK SAUSAGE ROLLS

Steps:

• Preheat your oven to 180˚C / 356˚F (fan-forced).
• Pop your pork mince, breadcrumbs, fennel, rosemary and garlic. Mix everything together using your hands to combine and form into a ball.
• In a small bowl, whisk the egg and add the milk for your egg wash.
• Place equal portions of the sausage mince across the middle of each section of puff pastry sheet (for best results, form the sausages 2cm wide x 2cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
• Transfer the sausage rolls to a baking sheet or tray lined with parchment paper. Partially slice each roll into 4-5 cm pieces (cut down around three quarters of the way, leaving the base of the pastry intact), then baste with more egg wash.
• Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown on top. Serve hot with tomato sauce / ketchup or your favourite sauce!

SAUSAGE ROLLS THE AUSTRALIAN WAY

Steps:

• 1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
• 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
• 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
• 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
• 5.Let cool for a few minutes, then serve with ketchup.
• Variations.
• •Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
• •Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
• •Sprinkle the rolls with sesame seeds or paprika before baking.

AUSSIE SAUSAGE ROLL

Steps:

• Make "stale" breadcrumbs by processing one- or two-day-old bread.
• Preheat the oven to moderately hot 200°C Line 2 oven trays with baking paper.
• Heat butter in a large frying pan and add the onion and carrot. Stir for about 5 minutes, until the onion has softened. Combine the onion mixture, tomato sauce, parsley, sausage mince, beef mince, breadcrumbs, salt and pepper in a large bowl. Mix thoroughly.
• Place a sheet of thawed pastry on a board and cut in half.
• Place one sixth of the mince mixture along the centre of the pastry.
• Roll the pastry over to enclose the mince mixture. Cut this into 3 pieces.
• Repeat with remaining pastry and mince mixture.
• Place sausage rolls on prepared trays. Brush with milk.
• Bake for about 15 minutes or until browned lightly.

PORK AND FENNEL SAUSAGE ROLLS

Steps:

• Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
• In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.
• Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.
• Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.