Wednesday, September 29, 2010

Homemade Sausage Rolls

It's traditional around here to buzz around the house on the day of the Footy Final so that we can spend the afternoon uninterrupted and completely enjoying the game. It's also our tradition to make sausage rolls to eat during the game; which is much more traditional the Papa John's pizza we use to order to eat while watching the SuperBowl.  Anyway, I'm just not an Aussie Sausage fan, really, I'm not. I eat them on very rare occasions, but I'm just not that keen on them. It's not just Aussie sausages though, I honestly can't stand much of any sausage; the exception is Emril Laggasse's chicken apple sausages. Something I've yet to be capable of replicating.

However, a few years ago I stumbled upon a recipe for sausage rolls that only use beef mince (ground beef) and we've been making them ever since. The guys in this house go nutters for them, and I'm lucky if I can make a single batch spread into a lunch too anymore. Considering I haven't posted a recipe in a while I thought I'd share this one

Homemade Sausage Rolls

450 - 500g beef mince (we use organic)
1 carrot, finely grated
1 red capsicum (sweet pepper), finely chopped
1/4 - 1/2 c frozen green peas
2 T dried chives OR 1/4 c finely chopped onion (we use leek)
2 slices of wholemeal (whole wheat) bread, ground to bread crumbs
2 T tomato sauce (ketchup; homemade works, but I was out so we used the tore bought organic I had on hand)
1 - 1/2 t Italian seasoning
1 egg (not pictured)
Puff Pastry Sheets

Pull your puff pastry sheets out of the freezer and let them thaw for about 15-20 minutes before you start mixing this all up, trust me you'll thank me later on that one! I use the finest grater on my shredded to shred up our carrot, but I must admit that carrot pictured above was huge and I only used about half of it. I'm sure you could use a larger grater, but this is the size I use. I also had a little boy jumping up and down waiting to eat the last bit of carrot that I didn't shred in an attempt not to shred my fingers too.. 

Chop the pepper and onion finely, I use my Vidalia Onion Chopper. My parents gave it to me for my birthday while I was in America and that little thing has been used so much it's broken. Yes, truly broken and I can't wait for a new one! As it, I have to ask Mr S to help me chop with it now because it's quite difficult to use while broken. BUT, I love that I can get a big or small chop and that it can all happen in one swift movement. See the backend of the chopper where it looks like a chunk of plastic is missing? It is! After 3.5 years of constant use in my kitchen the little parts that connect to the lid snapped off. I cried, really I did. The upside is, when I get a new one I'll get the fancy new slicing blade, I can't wait!!

Put the carrot, onion, pepper, peas, and Italian seasonings in the bowl. I don't normally put them all in their own little piles, but wow it sure was colorful wasn't it? You could also add fresh/frozen/canned corn, but I can't eat corn so I don't. Jayden is often disappointed by this, but it's never truly stopped him from devouring his fair share of sausage rolls to be honest.

Add the mince, ketchup and bread crumbs. You can just throw two slices of bread in your blender or food processor if you want. I usually keep the ends of the bread, or that which has gone slightly stale due to helpful children leaving bread bags open, into my freezer. Then, as I need it I grind it up into bread crumbs or bake the bread slices and turn those into dry bread crumbs. The bread in the top photo, was just for the picture. I had fresh bread crumbs in the freezer that I pulled out. 

Add an egg as well, I was doing this recipe from memory and totally forgot the egg! I have a habit of doing that and don't remember it until my mixture is a bit dry and not sticking together. So, add an egg and them mix it all up until it's well incorporated, like the picture above.

Take a puff pastry sheet and cut it in half, I usually do this with a pizza cutter. I keep my pastry on the blue sheets that separate them because once they start thawing they can get quite sticky.  Take a handful of mixture and spread it in a line on one of the longsides of the pastry. Not too much of you'll have a hard time closing your sausage roll! I thought I snapped a photo of this step, but apparently I didn't. I kinda got into my groove and had a kitchen helper here so we were on a good roll!

Once you have it rolled up press the pastry down firmly. You can also brush milk on it to seal it, but I find that it usually sticks just fine on it's own. Cut the long log in half and place the two rolls on a baking sheet. In the above picture they are sitting on a cooling rack on a baking sheet, but they were baked on the pan itself and not on the cooling rack. You can also brush the whole roll with milk and sprinkle poppy seeds on top if you desire. We were out of poppy seeds so we had them as is.

Bake at 180-200 (350-400F) for 12 minutes per side. Mr S usually takes on the duty of cooking these for us. He swears by 12 minutes per side, not any more and not any less. He also says that sometimes his baking sheet is wet and he finds the need to change the baking paper to remove the excess moisture. So if it happens to you don't panic. You'll have to excuse the random messiness and insanity of the above picture.. we were two minutes away from game time and we tossed them on a plate, grabbed the ketchup and ran for it! 

And for the record, we're still hoping the Saints pull out a victory next week! What's the chances of another draw?

1 comment:

Deborah Rabbon said...

i may have to try this with ground turkey. my fam loves sausage & i can think of only a few things worse than removing meat from its skin, grinding it up & then squeezing it back into a sack of skin ;) ewww!
looks like tasty finger food which kiddies love. THANKS!!!