Sausage rolls – they’re usually a little touch n’ go, aren’t they.
It is fairly rare that I’d go to a cafe to eat a sausage roll these days, but while I’m here I might as well give a little shout out to one of the quaintest little cafes in the Hawkes Bay. That cafe is The Paper Mulberry and you should definitely go there if you are passing through and in need of a cuppa. These guys make great sausage rolls, and fabulous coffee! Either way, you’ll find it well worth slowing down and pulling in.
But if you’re not up that way, check out this recipe. Although this is only my second ever homemade sausage roll experience, they taste pretty good! Much better than the very first time I attempted a sausage roll which were the days of Home Economics at intermediate school, I was 11. This recipe is based on one I found in The Healthy Food Guide magazine and includes a vegetable or two so probably a bit healthier than your average sausage roll!
They make a great snack, lunch or party food and you can decide how big or small you want them to be. I do have one tip though: make sure you have heaps of tomato sauce or nice chutney to go with them. They really are quite delicious straight out of the oven! Next time though, I think I will experiment with the flavours a bit more. I just discovered a recipe that uses caramelised onions and blue cheese! Amen to that, so watch this space!
- 3 sheets ready-rolled reduced-fat puff pastry
- 500 grams trim pork mince
- 2 slices wholemeal bread, made into crumbs
- 1 medium onion, chopped
- 1 medium kumara, grated
- 2 courgette, grated
- 1 tbsp bran
- 2 tsp dried sage
- 2 tsp mixed herbs
- 1/2 teaspoon salt
- 1 tsp Worcestershire sauce
- 2 tablespoons tomato sauce, be generous
- water, to seal pastry
- 1/4 cup trim milk, for glazing
Preheat the oven to 220 degrees. In a bowl, combine the fresh breadcrumbs, herbs, salt, bran flakes, onion, meat, grated kumara, grated courgettes and the sauces. If you have a processor, chop the onion, add the slices of bread and pulse to crumbs, then add all the rest of the ingredients and mix in the processor.
Lay out the pastry on a floured bench. Scoop out the meat mixture and place a ‘sausage’ of mixture along the middle of each strip. Brush one edge of the strip with water, roll the pastry over and seal it together to form a long roll.
Cut into approximately eight sausage rolls depending on how big you’d like them. Place the rolls seam side down on a greased tray. Slash the top of each sausage roll once or twice with a serrated knife to allow steam to escape, then brush each one lightly with milk. You could then sprinkle with a few sesame seeds or poppy seeds or perhaps, sprinkle with a small amount of grated cheese. Clearly I forgot this step!
Bake in the preheated oven for 20-25 minutes, or until dark golden. Serve with tomato sauce or a nice chutney for dipping.