Ingredients - Serves 6 (18 rolls), or 36 mini, sausage rolls
- 3 sheets puff pastry (supermarket bought works fine here)
- 1 carrot, coarsely grated
- 1 zucchini, coarsely grated
- 100g cheddar cheese, grated
- Few sprigs parsley, picked and roughly chopped
- 1 small onion, finely chopped
- 2 tablespoons tomato sauce
- Pinch of salt and freshly cracked pepper
- 2 eggs
- 4 (500g) premium Italian veal or pork sausages
- Sesame seeds and poppy seeds
Method
- Preheat oven to 180˚C.
- Add cheese, parsley, onion, tomato sauce, one egg, salt and pepper (to taste) to a large bowl and combine.
- Wring all the water from the carrot and zucchini – this is a crucial step to prevent soggy sausage rolls. Add carrot and zucchini to the bowl.
- Rip open the sausage casings and squeeze the sausage meat into the mixture. Mix thoroughly and set aside.
- Cut each sheet of pastry in half, to leave you with six (total) rectangular strips of pastry. Divide the sausage mixture evenly between the sheets and roll into a snake like shape. Position each snake on one side of each piece of pastry.
- Crack the remaining egg into a small bowl and gently whisk to break yolk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets. Making sure it is tightly sealed.
- Brush the top of the sausage roll with remaining egg wash and sprinkle with sesame seeds and poppy seeds. Cut the sausage rolls into desired portions (I make two to three sausage rolls from each strip, or up to six for party-sized portions). Place on a lightly greased oven tray and bake for 20 – 25 minutes until golden and cooked through. Serve with tomato chutney or preserve.
