“These sausage rolls are the perfect item for morning tea, as tempting appetisers for unexpected guests or for something different to prepare from just about any plain sausage you normally buy. I use pork or chicken mince or the meat from the casings.”
READY IN:
35mins
SERVES:
6
YIELD:
12 sausage rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. 1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread.
  2. Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined.
  3. Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half.
  4. Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time). Brush lightly with milk and sprinkle with sesame seeds.
  5. Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden.
  6. Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.

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