I have always made these sausage rolls but had to mix the sausage meat by hand…….ewwwww! Not my favorite job! But this time I thought I would save time and get the TMX to do the hard work for me. These sausage rolls are fool proof (this fool can make them), and you can “hide” veges and make them small for the little people, or serve them with Chilli sauce for the big people.
This recipe will need to be slightly adjusted each time, depending on the weight of your sausage mince. I just pick up some from the supermarket and the weight is always different. There is no need to have a set amount of meat each time, just grab a pack and slightly adjust the other ingredients to get the right consistency. Use what you have in the pantry, and create your own!
Sausage mince (this pack was just over 380g)
3 slices of bread (this makes about 90 g breadcrumbs)
1 medium carrot
1 small onion
handful of parsley
1 Tbs Tomato Sauce
3 sheets of puff pastry
3/4 cup flour
- Tear the bread slices into quarters and place in bowl. Mix for 7 seconds on Speed 8 to make fine breadcrumbs. Set aside for later
- Put carrot, onion and parsley into the bowl and chop for 10 seconds at Speed 9. Scrape down sides and chop for a futher 3 seconds at Speed 9. Make the veges smaller or larger depending on your preferences I make them smaller cause of the kids.
- Add sausage mince, half of the breadcrumbs, egg and tomato sauce.
- Mix on Reverse Speed 6 for 10-15 seconds. Scrape down sides and check consistency. The mixture should not be too wet, otherwise it will be all soggy in the pastry. Add more breadcrumbs as required
- Mix for a further 10 seconds on Reverse Speed 3 (or whatever speed feels right because of the texture – take a look at the photos for the consistency of my mix
- Put the flour into a bowl and get your pastry sheets ready. I cut the pastry in half.
- Divide the mixture into 6 and roll into rough balls. Roll the ball into the flour to coat the outside. Then roll the ball between your hands and the board to form a long sausage.
- Fold over the edges of your pastry so that the join sits underneath. You could brush the edges with egg if you wanted, but I never do.
- Use a knife to cut your long log into bite size sausage rolls or however long you want them. Repeat the process with the remaining pastry and mixture.
- Brush the top of the sausage rolls with egg or milk (I always use milk)
- Place on a tray lined with foil and cook in the oven for 30 mins at 200C
- Serve hot with tomato BBQ or Chilli Sauce