Chilli Pork Sausage Rolls

"Recipe from the newspaper. Spicy, delicious, easy to make & great for parties. You can also make small ones for a cocktail party & the recipe easily doubles, triples, etc."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
12
Yields:
32 sausage rolls
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ingredients

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directions

  • Preheat oven to 200C.
  • Cut each pastry sheet in half.
  • Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
  • Divide the mix into 8 portions and roll each portion into a sausage shape.
  • Place along the centre of each pastry sheet.
  • Roll to enclose, placing the pastry seam underneath.
  • Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
  • Brush with beaten egg.
  • Bake for 25 minutes or until golden and cooked through.
  • Serve with extra chilli sauce.
  • These can be frozen uncooked and stored for later.
  • Just defrost and cook when needed.

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Reviews

  1. Unlike the other reviewer, we really enjoyed these - I can only assume using pork makes a big difference! I halved the recipe for lunches for two people for a couple of days and used parsley instead of coriander. I appreciate that unlike my usual recipe this one can use lean minced pork instead of sausage mince and we particularly enjoyed the addition of the chilli! Served with salad and tomato sauce, these were scoffed down - thank you very much for posting your recipe!
     
  2. These were not the hit I thought they would be. I used a kilo of beef mince because we don't eat pork. I made 4 larger rolls instead of the 8 smaller ones, and sliced the cooked rolls, which made a nice presentation. The recipe took longer than 25 minutes until the beef was cooked through, probably 45 minutes, at which time I thought the pastry would burn, so I covered it with a silver foil tent.
     
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Tweaks

  1. Unlike the other reviewer, we really enjoyed these - I can only assume using pork makes a big difference! I halved the recipe for lunches for two people for a couple of days and used parsley instead of coriander. I appreciate that unlike my usual recipe this one can use lean minced pork instead of sausage mince and we particularly enjoyed the addition of the chilli! Served with salad and tomato sauce, these were scoffed down - thank you very much for posting your recipe!
     

RECIPE SUBMITTED BY

<p>I am an Aussie married to my wonderful American husband since 2002. I no longer work having been retired on medical grounds. My main hobby would be cooking and collecting recipes (one can never have enough cookbooks)! We have 2 cute kitties named Jerzee &amp; Zebu, who bring me great joy. I also enjoy watching sports, listening to music and spending time with family and friends. I like almost all types of music, &amp; would go to more concerts if I had more money. Having been diagnosed with Type 2 diabetes last year I am really focussing on eating more &amp; more unprocessed foods. The irony is that I never really had a sweet tooth &amp; now that I've been told to avoid sugar, suddenly alln things sweet seem so delicious!!!&nbsp; Now that I have more time I plan on cooking more frequently &amp; also trying some more time-consuming recipes.</p>
 
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