It’s funny what adults sometimes remember about their childhood. My memories strangely enough seem to revolve around food or events that we attended where I had the opportunity to taste unique things. One thing that was always a delicious favorite was something I used to buy at the school tuck shop (canteen). It was a sausage roll that was served with what we called “tomato sauce” and was similar to the US ketchup, but not as thick or tangy. The sausage rolls were meltingly good and made from puff pastry that was filled with ground sausage meat that was flavored with assorted herbs. Today, I make it with the herbs I enjoy most, and have served them as appetizers and as lunch portions next to a soup or a salad. You can make them ahead and keep them in the freezer, and bake as you need to for the family dinner or for unexpected guests.
***An original recipe from www.goodfoodgourmet.com
Aussie Sausage Rolls (makes 16 sausage rolls)
1 # finely ground pork
½ cup bread crumbs
½ cup whole milk
¼ teaspoon garlic salt
¼ teaspoon chopped, dried garlic
1/8 teaspoon black pepper
½ teaspoon onion powder
¼ cup ketchup
1 Tablespoon Dijon mustard
2 ½ Tablespoons dried parsley
½ cup finely shredded carrots
1 teaspoon oregano
2 puff pastry sheets, thawed
1 egg
1 Tablespoon milk or cream
Preheat your oven to 350°F. Add the pork, breadcrumbs and milk to a bowl and combine well together with a fork, then add the rest of the ingredients and mix together well. Portion this out into 4 equal balls and set aside. Score the puff pastry all over with a fork, so that the rolls do not unroll when in the oven. Set the long side of the puff pastry sheet horizontally and add the sausage mixture (raw) evenly along the entire length of the dough. Roll the dough until you have reached half way up the sheet, and use your pizza wheel to cut the newly formed roll away from the remaining dough.
Roll it back and forth gently to seal the seam well, then cut into 4 equal portions and set onto a sheet pan lined with parchment paper. Add the 1 egg and milk to a small bowl and brush each of the rolls so that they take on a lovely golden color in the oven. After brushing on the eggwash, use a pair of scissors to snip a few holes in the surface of the sausage roll so that the steam from the cooking meat can vent outwards. Repeat until you have used up both sheets and now have 16 sausage rolls. Bake for 30-45 minutes until golden brown. Serve warm. Any leftovers can be reheated easily in a small toaster oven.
www.goodfoodgourmet.com
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