Australian Sausage Rolls

Here is a recipe for Sausage Rolls, Australian-style. They are also popular in New Zealand and reminded me of the Dutch Saucijzenbroodjes. A meat mixture is created using pork or a combination of pork and beef, then wrapped in a puff pastry and baked until golden brown. They are eaten hot or at room temperature with ketchup (tomato sauce) or barbeque sauce. These reminded me of a gourmet version of pigs in a blanket. Evan and I enjoyed them for lunch paired with baked sweet potato fries. They were a huge hit.

I only baked about 6 sausage rolls when I first prepared them and placed the rest on a parchment lined baking sheet in the freezer. Once they were frozen through, I transferred them to a freezer bag. When ready to bake, I brushed them with beaten egg and placed in the preheated oven. The cooking time and length did not need to be altered for me when straight from the freezer. Use a meat thermometer at the end of the cooking time just to be sure. I loved having a few available in the freezer for days I needed a quick lunch.

Australian Sausage Rolls
Adapted from Manu’s Menu, from Weekend Notes
18 rolls

1 pound ground beef
1 pound pork sausage, casing removed
1 large onion, grated
2 cloves garlic, minced
1/2 teaspoon dried mixed herbs
1 tablespoon barbeque sauce
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
salt and pepper to taste
2 eggs, divided
3 sheets puff pastry, thawed

In a large bowl, use your hands to combine meats, onion, garlic, dried herbs, BBQ sauce, Worcestershire, breadcrumbs, salt, pepper, and 1 egg.

Preheat oven to 450 degrees F. Line a baking sheet with parchment or lightly grease. In a small bowl, beat remaining egg.

Cut one pastry sheet in half. Near the edge facing you, form 1/6th of the meat mixture along the pastry lengthwise. The meat should be flush with the edges on the left and right. Brush the exposed pastry with the beaten egg. Roll up the pastry and place seam side down. Cut into 3 equal rolls and slice each top twice diagonally. Place on prepared baking sheet and repeat with remaining pastry sheets and filling. Brush the tops with beaten egg. Bake in preheated oven for 10 minutes. Reduce heat to 350 and continue to cook until meat is no longer pink and tops are golden, about 20 minutes.

Serve hot or at room temperature with barbeque sauce or ketchup.