Mixed-sausage rolls & special dipping sauce

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I’ve always love sausage rolls. I used not HATE IT.. Considered that it is one of the most popular kids food, I’ve been bought up with sausage roll ever since I’ve migrated to Australia when i was a child. Sausage rolls didn’t really give me a good impression when I first had it.. it has this really strong beef smell to it and something seems to be “off”, it was a bad experience –  until later did I know that the sausage roll was expired…(perhaps that’s why it tasted off.. hahahahha 🙂 Anyway, it was until when I start dating IK, I start picking up sausage rolls again, (IK had a completely different experience to me, he enjoys eating sausage rolls ever since!) And now we tend to love having sausage rolls as our “quick breakfast” because it is tasty (only if you know where to buy it – and don’t forget to check the expiry date!)…

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Oh well, most of the sausage rolls that we can find in cafes and supermarket even, are probably not using the 100% real meat, and with my childhood experience, I must say I hate beef sausage rolls (just a personal preference), day by day, we often try out different sausage rolls all over Sydney. Until now, I realized that this little (what I called ) kids treat , can definitely be one of my homemade recipes! Most people try to avoid making sausage rolls because it looks complicated, but let me tell you, it is one of the most delicious easiest party food ever! Now when I mean party .. yes we tend to do a lot of sausage rolls for party! And over the years trying out different sausage rolls, I think I’ve recreated a version that I enjoy and love eating! Along with tangy dipping sauce, they must be the perfect match. Although I must say, if you do have the time, try making your own puff pastry cause it taste tonnes better – but it is definitely time consuming. I’ve given myself an excuse not to making my own pastry simply because I think it is a party food – and it is meant to be easy and quick! 🙂 If you ever liked pastry goods, why not check it out here!

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You’ll need (makes 25 pieces):

  • 2 sheets of frozen ready puff pastry, thawed completely
  • 360 grams of sausage mince
  • 140 grams of chicken mince
  • 1 tablespoons of smoked paprika
  • 2 tablespoons of dried basil
  • 2 tablespoons of dried thyme
  • 90 grams of tomato chutney
  • 1 tablespoon of flaked chilli
  • 1 small onion, finely diced
  • 70 grams of bread crumb (or leftover bread)
  • 1 egg, lightly beaten
  • black sesame seeds, garnish

For the dipping sauce

  • 2 tablespoons of Dijon mustard
  • 1 tablespoon whole egg mayonnaise
  • 2 tablespoons of honey
  • 2 teaspoons of smoked paprika

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How to?

  1. Line 2 layers of parchment paper on a baking tray. Preheat oven to 220°C.
  2. In a bowl, use your fingers to “break” leftover bread into small pieces (skip this step if you are buying off-shelf bread crumb).
  3. In another large bowl, mix sausage mince, chicken mince, thyme, basil, tomato chutney, chilli, paprika, breadcrumb, onion and basil until thorough.
  4. Cut pastry sheets into halves, resulting 4 rectangle pastry sheets. Lightly brush a layer of egg wash on to the pastry top.
  5. Divide the mince mixture into 4 equal portion. Shape each portion into a 25cm log.
  6. Place the log on the pastry sheet (the long side horizontally), 1/3 from the edge.
  7. Roll the pastry over the mince and meet the other end.
  8. With the ends facing down, cut each log into 5 equal pieces.
  9. Light egg wash the parchment paper to avoid sticking. Lay sausage rolls separately (about 2cm gap) onto the paper.
  10. Bake for 30 minutes or until cooked and golden brown. Turn the baking tray halfway to ensure even heat.
  11. Whilst baking, prepare the dipping sauce. In a bowl, mix all the ingredients together until honey completed incorporate.
  12. Cool sausage rolls on the baking tray for 5 minutes. Carefully transfer them onto a cooling rack for another 5 minutes.
  13. Best serve warm with dipping sauce.

sausage rolls 02Tips:

  • To avoid the pastry cracking when rolling, use the attached plastic paper to help (pull the plastic as you roll, just like sushi making).
  • Make sure the mince are all tucked inside the pastry and are not shown out in the edge while rolling.
  • The use of sausage (pork) and chicken mince gives a balance in texture and taste. However, you can always stick to one type if desired.
  • Store left over sausage rolls in an air tight container. Ensure sausage rolls are completely cool before closing the lid to avoid it turning soggy. Reheat with microwave or oven to serve.
  • Sausage rolls freeze well, place them in the freeze and thaw it 15 minutes before heating up.

sausage rolls 03Source:

Sausage rolls inspired by Taste.com.auDipping sauce designed by Sincerely Fiona

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4 comments

  1. Vee

    Looks marvellous, am really going to try this for my family. Thank you so much for the recipe.

  2. Courtney

    I was after a different type of sauce for my sausage rolls and this one is amazing. I have a sore throat as well so the honey in it made it even better. Thanks 🙂

  3. These sausage rolls look soooo good!!! They would be great party good and a good snack to bring to coworkers. Gotta make them. 🙂

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