Sausage Rolls
This recipe is easy to make and contains 50 per cent vegetables. It maintains that sausage-roll flavour, but with far less meat, salt and fat.
I use this recipe as a way to clean out the veggie crisper and get sorted for school lunches.
For this recipe, we use a basic homemade pastry; it honestly takes five minutes to make and while it does need to rest for 30 minutes, you can use this time to make the mix and preheat the oven. Pre-made pastry is a good option, just look for brands that contain the least amount of ingredients, choose butter over margarine and avoid palm oil if possible.
Makes about 15 party sized sausage rolls.
Ingredients 13
200 g sausages, casing removed
200 g vegetables, grated
1 cup breadcrumbs, 30 g
1⁄4 bunch herbs, chopped
1 clove garlic, minced
1 tbsp tomato sauce
1 egg
Homemade Pastry
345 g all-purpose flour, plus extra for dusting
1⁄2 tsp sea salt
250 g unsalted butter, cold, diced
1⁄2 cup water, iced
Store Bought Pastry
1 pack frozen puff pastry
For Baking
1 egg, whisked for brushing
Sesame seeds, for sprinkling
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Method 14
To make the pastry, place the and in a food processor and pulse until combined. If you're using store bought pastry, defrost 3-4 sheets.
Add the and pulse until the mixture resembles breadcrumbs.
With the motor running, slowly pour in the iced and pulse until the mixture forms a ball.
Turn the dough ball out onto a floured workbench and lightly knead.
Flatten the dough into a disc, then wrap and rest in the fridge for 30 minutes.
Preheat the oven to 180°C
Squeeze the mince from the casings into a bowl, add the grated , , , , or Worcestershire sauce and and combine well.
If you want to check the seasoning, make a little meatball and fry it in a frying pan, then taste and adjust the flavours where needed.
Roll out your pastry on a floured workbench to 30 cm x 40 cm (12 inch x 16 inch).
Cut the pastry into two 15 cm x 40 cm (6 inch x 16 inch) rectangles.
Form the sausage mixture into two long logs and place them down the centre of each strip of pastry.
Fold the pastry over to seal and create long sausage rolls.
Brush each sausage roll log with egg wash or a little milk and sprinkle with sesame seeds.
Cut the logs into 7-10 cm (2¾-4 inch) sausage rolls and bake for a good 30 minutes or until golden brown.
Cornersmith's tips
Cut your vegetables as finely as possible for this recipe or grate them on the coarse side of the box grater. I've made these with thinly sliced cabbage, grated cauliflower, zucchini (squeezed dry) and carrot, and finely diced celery. Feel free to mix vegetables together and experiment with corn kernels or peas.
Helpful tips
Can I freeze these sausage rolls for later?
How can I make the pastry even flakier?
How do I know when the sausage rolls are cooked through?
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Notes
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