Sausage rolls
Sausage rolls are part of my childhood. When we went shopping, the Bijenkorf always let us have a drink and a sausage roll. A family tradition and a regular occurrence.
And I still love them! Such a crispy layer of dough and then a tasty meat filling in between, yum! It was always great fun to have a drink together and then go shopping.
Sausage rolls
Now I make a lot of things myself but I had never made sausage rolls before. While they are very easy to make. You can vary with spices and flavors yourself. If you like things a little spicier, for example, just add some sambal. I don’t usually do that when I make it for the kids.
I cut them into small pieces so you have mini sausage rolls but feel free to make big ones if you have a craving.
What you need?
For 4 large sausage rolls or 12 mini’s
- 4 slices of puff pastry, thawed
- 1 egg, beaten loose
- 200 grams half and half minced meat
- 50 gram breadcrumbs
- pepper and salt
- 1 teaspoon paprika
- 1/2 tablespoon ketchup
How to proceed?
- Preheat the oven to 200 degrees Celsius.
- Put the minced meat with the breadcrumbs, paprika and ketchup in a bowl.
- Season to taste with salt and pepper.
- Add half of the beaten egg and knead well.
- The meatloaf mixture should stick together well, if it is still too wet, add some more breadcrumbs.
- Make 4 rolls of the meatloaf mixture, just as long as the puff pastry.
- Put the rolls on one side of the puff pastry but leave a cm on the edge.
- Fold the puff pastry in half and press the edge well.
- For mini sausage rolls cut each roll into 3 pieces.
- Brush the sausage rolls with beaten egg and bake on a baking sheet lined with baking paper for 20 minutes until golden brown.
- The sausage rolls keep perfectly in the fridge so they are ideal to make in advance. You squeak them up in 5 minutes!
This article was written by Debbie Bodewes. More from Debbie can be found on her blog Deb's Bakery & Kitchenfollow.
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