Somehow I have established a reputation for the sausage rolls that I bring along sometimes to parties and office functions. I have been tinkering with the recipe for years, and until now the best I came up with were my turkey sausage rolls .
I would have liked to use turkey for this effort at a festive upgrade, but minced turkey is not available here. I had to make do with prime lean minced beef and some pork sausage. I introduced toasted pine nuts and cranberry sauce, and finely chopped red and green peppers for festive colour. I also put in a tot of Irish Whiskey. Because it’s Christmas. However, I do not think it is necessary. I won’t know for sure until I have reproduced this recipe without it. Though I could not detect the flavour at all, there was something special about this batch. The rolls were very well received. I was pleased with them because the texture of the filling was perfect, and the taste was very satisfying. I have cut down on the crumbs, and tried to reduce the water content by using dried onion in place of fresh. I could not get any sausage meat so I bought pork sausages and removed the filling from their skins.
- 500g lean prime minced beef
- 250g pork sausage meat
- 125 g chopped bacon pieces (half a pack)
- 1 medium carrot finely grated
- 1/2 cup fine dried breadcrumbs I make my own- see beow
- 1/4 cup dried onion flakes soaked in a tot of Whiskey
- 1/2 cup finely chopped red and green capsicum
- 1 tsp dried sage
- 1/2 tsp rosemary
- 1/4 tsp powdered bay
- 1 tsp Italian herb mixture
- 1 tsp dried parsley flakes
- 1 tsp smoked paprika
- 1 good pinch of smoked dry chilli sambal (a dash of tabasco might do)
- 100g pine nuts
- 1 egg for the mixture, and 1 beaten egg for glazing the pastry
- A jar of cranberry sauce
- 4 sheets of flaky/puff pastry, cut in half (8 half sheets)
- a saucer of milk
- poppy seeds
- Preheat the oven to 200C (180 fan forced)
- Lightly toast the pine nuts in a lightly greased pan. Do not burn them.
- Mix thoroughly all the ingredients except the poppy seeds, milk and cranberry sauce (and the pastry!). I use a dough hook on the Kenwood – because hygiene.
- Leave to stand, covered, in the fridge for an hour or three.
- put a roll of mixture along one side of each half sheet of pastry and spread a dollop of cranberry sauce alongside. Wet the other end of the sheet, where the pastry will overlap, with milk.
- Roll up the pastry and glaze the top with beaten egg, using a pastry brush.
- Sprinkle with poppy seeds, and cut each roll into four
- Bake for 25-30 minutes until golden brown.
I keep leftover bread and crusts in a bag in the freezer until I have enough to make a batch of crumbs. I dry the bread in the oven at about 100C for a few hours, cool it and blend it finely in the blender along with a quarter teaspoon each of turmeric and paprika. There is very little that uses breadcrumbs that could not use turmeric and paprika.