Super duper Sausage Rolls

Puff pastry, such a wonderful thing isn't it. Can make a boring old thing into a pie or roll delight.  But making it from scratch can be challenging and labour intensive.  I need to run my freezer supply down and try some of this Careme Pastry which is a family run company in the Barossa Valley that uses all local ingredients, using traditional French techniques, do any of you use it? I can't wait to get some.

I've been making sausage rolls for the freezer for those nights when you get home late and need something quick and easy. Pair it up with some defrosted soup and you are on a winner.  I love adding a fair bit of extra vegies to them too, and served with my don't tell them its not pumpkin soup pumpkin soup, you'll be filling the kiddo's with loads of vegies, but that can be our little secret.  

I tend to use a mixture of beef, pork and veal but you could also make them with chicken mince. Try and buy good quality mince, lean is even better, I avoid sausage mince at all costs as I hate to think what has been blended up to make that hideous looking stuff. For an extra easy version, use a good quality sausage, like a pork Cumberland (Aldi do some rippers), and wrap them skin and all in the puff pastry and you will be in sausage roll virtuous heaven.

Sausage Rolls

1 kg mince - I tend to use a mixture of beef and pork or veal but could also make with chicken mince

3/4 cup or so  of half breadcrumbs and half cous cous(I use wholemeal) or just all breadcrumbs

squirt of tomato sauce or chilli sauce or bbq/hp sauce

1 egg

2 carrots 

1 zucchini 

1 onion

2 cloves of garlic

handful of parsley

2 rashers of bacon, excess fat removed

s & p, be generous

4-6 sheets of puff pastry, I like to use one with less fat 

1/2 milk for brushing and sealing your rolls

Take puff pastry out of freezer to defrost.  Should only take a few minutes if you seperate them.  In a large bowl put mince, breadcrumbs/cous cous and eggs.  Blitz all the vegies and bacon in the food processor, such a time saver.

 Mix all ingredients really well.  Make the sausage rolls what ever size you want, but I normally get 2 rolls per sheet.  Brush the edges with milk before sealing.  

I re-roll them in the film that is between the frozen pastry sheets and freeze them in freezer bags.  

You can cook them and then freeze but definately a better result freezing in the raw.    When using frozen ones, defrost and then brush with milk and top them with sesame seeds or paprika or poppyseeds or cayenne pepper for a chilli hit.  Bake at 200c until golden brown, approx 20 mins. 

 I love them with my homemade chutney, but you will have to wait until summer to get that recipe....maybe.

Ciao, Jan