Looking for the best sausage roll recipe? You’re in luck. I have the recipe for just about that, and I think you need this one in your life. This is my go-to sausage roll recipe, and I made them over the weekend, so I thought it was time I shared it with you.
I made sausage rolls to take as our pot luck dish to a family lunch (we struggled to not eat them straight out of the oven!). They make a delicious lunch for adults and children alike. Also, whenever we have guests coming who have travelled a long way, I like to make them ready for their arrival. They seem to hit the spot and are easy to keep warm in the oven until they get here. You may want to check this recipe here which is another great dish to serve to guests.
What I Added In My Sausage Rolls
Do you have any great sausage roll variations? Sometimes I make sausage rolls using chicken mince, but these beef ones are the best.
My sausage rolls have a few sneaky vegetables in them for added nutrition. I also include a grated apple for moisture and natural sweetness. Adding chicken stock powder, Worcestershire sauce, and tomato sauce give the sausage rolls their yummy flavour.
If you have ninja knife skills, then I’m sure you will dice your vegetables nice and finely; however my knife skills are pretty ordinary. This is why I prefer to use a food processor to finely dice the vegetables for my sausage rolls. It is also really quick, so you know that appeals to me too!
All-Time Favorite Sausage Rolls
- 1 pound ground beef (minced beef)
- 1 small bunch parsley - fresh
- 1 small onion
- 1 stick celery
- 1 small zucchini
- 1 small carrot
- 1 small apple - grated
- 1 small egg - + 1 egg for glazing
- ½-1 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- Layout the puff pastry on the bench to thaw.
- Preheat oven to 180°C. and line a tray with baking paper.
- Finely dice the onion, celery, carrot and zucchini (I use a food processor).
- In a bowl, combine the diced vegetables, chopped parsley, beef mince, chicken stock powder, lightly beaten egg, apple and sauces.
- Combine well with your hands.
- Slice each puff pastry sheet in half lengthwise. Distribute the sausage roll mixture evenly along each pastry strip.
- Roll the pastry around the mixture and brush with extra beaten egg to seal.
- Slice into small sausage rolls and place on prepared tray.
- Dock with a fork and brush with egg.
- Bake in the oven for around 30 minutes or until cooked and pastry is golden.
- Serve warm with tomato sauce on the side.