Kathy's Homemade Sausage Rolls
Kathy's homemade sausage rolls are made with flavourful sausage filling, golden puff pastry and topped with a delicate layer of sesame seeds, making them perfect little appetizers for any occasion.
What You'll Need
- 1 pack VHL lamb and mint sausages
- 1 tsp onion powder
- 1 Tbs onion flakes
- 3 sheets of pampas puff pastry, thawed then each cut into half
- 2 Tbs milk or water
- 1 egg, whisked
- 1 tsp salt
- 1/2 tsp black pepper
The Victoria Hill Lamb Method
- Preheat oven to 200°C (180° fan-forced).
- Remove the meat from the sausage casings by making a shallow incision along the entire length of the sausage.and sliding the casing back along the sausage.'
- Place sausage meat into a bowl with onion flakes, onion powder, half the salt and pepper. Use your hands to mix well.
- To make the egg wash combine egg with milk and remaining salt.
- Lay out a rectangle of pastry on a tray lined with baking paper. Set up so that the long edge of the rectangle is closest to you. Brush egg wash along one long edge.
- Get 1/6th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact without gaps.
- Roll the meat up into the pastry, finishing with the seam side down.
- Brush egg wash along the top of each log and sprinkle with sesame seeds.
- Using a sharp knife, cut each log into equal lengths and bake for 30 - 35 minutes in total. If you have the time/patience, refrigerate for 1 hour before cutting them up. This makes it easier and neater!
- When sausage rolls are cooking and the pastry has browned, remove from the oven and allow to cool slightly on trays. Serve warm with tomato sauce or relish.
Tip: Sesame seeds are a nice touch but not a must. These golden little sausage rolls get eaten so quickly no one will notice if the seeds are missing!
To create this mouthwatering recipe for yourself, order your lamb box here.