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Sausage rolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious sausage rolls perfect for game day.
Ingredients:
  • 700g sausage mince
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 20.00 ml finely chopped fresh sage
  • Salt & freshly ground black pepper
  • 1 egg, lightly whisked, extra
  • 12.00 gm sesame seeds
  • Tomato sauce, to serve
  • 225g (1 1/2 cups) plain flour
  • Pinch of salt
  • 30g lard, chopped
  • 125ml (1/2 cup) iced water
  • 200g butter
Instructions:
  • In a large bowl, combine flour and salt. Use your fingertips to blend the lard into the flour until the mixture resembles fine breadcrumbs.
  • Pour the water into the mixture, then gently stir with a round-bladed knife until a dough comes together. Transfer the dough onto a lightly floured surface and knead it gently until it's just smooth. Cover the dough with plastic wrap and let it rest in the fridge for 30 minutes.
  • Roll out dough to a 10 x 30 cm rectangle. Place butter between plastic wrap and roll to an 8 x 9 cm rectangle. Put dough on floured surface, place butter in the center. Fold dough over butter, enclosing it completely.
  • Rotate dough 90° clockwise and delicately seal edges together. Using a lightly floured rolling pin, gently tap to flatten the butter. Roll out the dough into a 10 x 30cm rectangle and repeat the folding process. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Preheat the oven to 220°C and line a baking tray with non-stick baking paper.
  • Mix together the sausage mince, breadcrumbs, egg, and sage in a bowl. Add salt and pepper to taste. Transfer the mixture into a piping bag with a 2cm-diameter piping nozzle.
  • Flatten the pastry into a 30 x 35cm rectangle, keeping it around 2mm thick. Neatly cut off any excess edges. Spread one-third of the mince mixture along the longest edge of the pastry. Roll it up to create a log shape, then cut it into 5cm pieces. Arrange the rolls on the baking tray. Repeat the process to make 14 more sausage rolls. Brush each roll with egg wash and sprinkle sesame seeds on top.
  • Bake until the pastry is puffed, golden, and the sausage mince is fully cooked. Serve hot with tomato sauce, if desired.

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