Australian Sausage Rolls Recipe 435

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.

Steps:

• Pre-heat your oven to 220c.
• Lay all the sheets of pastry out on your counter top.
• In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
• Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
• The mixture will be quite sloppy-this keeps the sausage rolls moist.
• Whisk the egg and 2 tablespoons of milk together in a small bowl.
• Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• Roll up, peeling the plastic away as you roll.
• Seal the inner edge with a little of the egg mix.
• Cut each of these rolls in half.
• I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
• Prick each roll a couple of times with a fork.
• Repeat this until all the pastry and mix is used.
• Brush the tops of the rolls with the egg mix.
• Place in the oven and cook for 5 minutes.
• Reduce the heat to 200c and cook for a further 20 minutes.
• Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.

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.

Steps:

• Be sure to follow the directions on the puff pastry package so your dough is thawed and ready to use. Preheat oven to 425 degrees. Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half so that you now have 4 long rectangles. Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated. Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry. (see picture below) Roll the pastry up over the sausage and pinch the seam together so you have 4 long logs. Cut each log into 4 sections. Then place the sections on a cookie sheet lined with parchment paper or a baking sheet. Mix together the egg wash and brush each roll with it. Then sprinkle on a little paprika. (see picture below) Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. (I ended up draining some of the grease from the sausage out of the pan part way through the baking time) They should look puffed and golden and the sausage in the center should be cooked through. Remove from pan onto some paper towels to cool. These are traditionally eaten in Australia plain or dipped in ketchup. But a few dips that I thought would be good with these would be- marinara, alfredo sauce, country gravy, or cheese sauce.