May 16, 2011

Sausage Rolls

I was a reluctant attendee of school holiday care in my childhood, but I do have them to thank for sparking my early interest in cooking and this is when and where I started making sausage rolls. After that I would bulk  make them a couple of times a year with my Mum, and now they make a weekly appearance in my kids' lunch boxes, as well as at their birthday parties and byo plate events!

I didn't want to put the word "healthy" in the title, as if you have ever made (or seen the making of) puff pastry I think those words are mutually exclusive, but because they are chock full of vegies they are healthier than the ones that come in the refrigerated/freezer section at the shop. 

Talking about vegetables, one reason this makes it on to Thermolicious is because now that I have the Thermomix, the sausage rolls don't contain that tasty bit of grated knuckle anymore!

The other reason - I am always asked for the recipe for them (which there isn't a real written down one, being one of those foods that you can make from 'a little bit of this and a little bit of that') but anyway here goes:

100g breadcrumbs
300g carrot
200g onion
2 garlic cloves
100g zucchini
200g red capsicum
750g sausage mince (best sausage mince is from your local butcher)
750g lean beef or premium beef mince
2 tbsp soy sauce
1 tbsp worcestershire sauce
4 tbsp tomato sauce
1 egg
salt and black pepper
approximately 10 sheets of 20cm x 20cm puff pastry (you can make your own, but even Jamie Oliver on his 30 minute meals show (episode 21) said he didn't think it was worth the effort for the home cook!)
extra egg for egg wash

1. Preheat oven to 200C. Line baking trays with baking paper.
2. Take puff pastry out of freezer and leave on benchtop to thaw.
3. If you don't already have breadcrumbs, use fresh or frozen bread, place in TM bowl and chop for 15 seconds on speed 8. Set aside into a large bowl.
4. Place carrot, onion and garlic into TM bowl and chop for 3-5 seconds on speed 7 until finely chopped. Scrape down sides and chop for a few more seconds on speed 7 if necessary. Place into strainer basket (which should be placed over another slightly larger bowl or plate) so that excess juices can drip through.
5. Place zucchini and capsicum into TM bowl and chop for 3-5 seconds on speed 5 until finely chopped. Add to strainer basket. Use the back of a spoon to squeeze excess juice out of the vegetables (this is to prevent the juice leaching out during the baking process). 
6. If you are using lean beef, mince it by placing semi-frozen cubes of beef in TM bowl and chopping for 8-15 on speed 7.
7. Place all ingredients in the large bowl with the breadcrumbs and mix with your hands. (If you are making a half batch you could place all the ingredients in the TM bowl (once they are chopped/minced as per above) together with the condiments and the egg and mix for 30 seconds on speed 4 with the aid of the spatula, until well combined.)
adult size
8. To make sausage rolls cut pastry into half (adult size) or thirds (child size) or fourths (really mini!). 
child size
9. Place meat mixture lengthwise across the pastry slightly before the middle of each portion. Roll tightly to encase the meat.

10. Place on baking tray ensuring seam side is on the bottom. Repeat with remaining meat and pastry. 

11. Brush with egg wash, cut the rolls with a sharp knife (but you don't need to separate them) and bake in the preheated oven for 20-25 minutes or until golden brown (and delicious!).

Tip 1: Try adding other vegies in place of those listed above. Just remember to chop the hard vegies (eg carrot, onion, sweet potato, pumpkin, celery) separately to the soft vegies (eg mushrooms, zucchini, capsicum).
Tip 2: Not enough pastry but you've got leftover meat? Make meatballs!
Tip 2: Freeze sausage rolls for school lunches or byo plate days. Just take out of the freezer and reheat at 150C for 20 minutes.


  1. Yummo! Made these tonight and everybody loved them. Most importantly Mr toddler loved them and didn't know they were packed full of veggies!

  2. Fantastic! So happy to hear your family loved them. Stay tuned for more hidden veg recipes.

  3. I have to try this! What a good idea to put them into the kiddies lunchboxes! How do you store them in their boxes? Do they just eat them cold? TIA!

    1. Thanks for your comment Ashleigh. Actually just gave them to the kids for lunch today! I use a little thermos (like this: They aren't as crispy, but at least it keeps them warm.

  4. What a scrumptious recipe! Had them for tea the other night and my eldest son just had a large left over one today for lunch on the school holidays, he said "that was delicious!" It's a winner here ��

    1. So good to hear Leah! Thanks for taking the time to leave a comment.

  5. Made this recipe today was very yum.

    I am a dietitian so it makes me very happy to see so many veggies packed in :-) great work!

    1. Thanks for stopping by. Glad you liked it. I am a big fan of packing fruit and veg into my kids' food (as you might see from some of my other recipes!)

  6. Could you freeze these prior to baking, then bake fresh on the day you need them?

  7. Yes you can if you have used fresh mince (but not if you have used frozen mince, as health guidelines don't recommend re-freezing meat without cooking it first). Actually that's what I have been doing more recently as it takes up less room in the freezer uncooked! I suggest you use greaseproof paper, cling wrap or even the plastic wrap inserts that comes with the puff pastry to wrap around each long roll before freezing so that you can defrost just the required quantity when you want (otherwise they will stick together when frozen).

  8. I also make this recipe as a large strudel style (flatish) roll. Lots of filling, less pastry... serve it in slices.