When I was growing up, I was one of the few kids who preferred a sausage roll to a meat pie. If I walked into a bakery, there was never any competition between the two, no matter how ‘fancy’ the meat pies sounded (Thai green chicken curry pie, anyone?).
And even though I’m all grown up, I still love it when I get the chance to slather some tomato sauce on a sausage roll and dig in.
My Favourite Recipe of Beef and Pork Sausage Rolls
Here’s a relatively easy recipe for sausage rolls that uses a mixture of ground beef and pork, along with some other veggies and a few herbs/spices.
Gourmet Beef and Pork Sausage Rolls
Gourmet Beef and Pork Sausage Rolls are the perfect party appetizer which can be served up in just a few minutes.
Ingredients
1 pound ground beef (minced beef) - lean
1 pound ground pork (minced pork)- 2 slices white sandwich bread - stale
1 medium carrot - peeled and finely diced
½ cup heavy cream (also called thickened cream)
½ medium white onion - diced
¼ teaspoon thyme - dried
½ teaspoon sage - ground
¼ teaspoon garlic powder
½ teaspoon white pepper
1 tablespoon salt
½ teaspoon curry powder
1 medium egg whites - whisked with 1 tablespoon of water- 2 sheets puff pastry - thawed
Instructions
- Preheat your oven to 350°F/175°C.
- Break the bread into chunks and add to a food processor to create bread crumbs. Add crumbs to a bowl and cover with the cream before setting aside.
- Pulse the ground beef in the food processor until it is very well ground, almost puree like. Move the ground beef to a large bowl and pulse the pork to the same consistency. Add pork to ground beef in the bowl.
- Add the onion, carrots, thyme, sage, curry powder, garlic powder, and salt to the bowl, along with the cream soaked bread crumbs. Mix well with a fork.
- Cut each sheet of puff pastry in half to form 4 long sheets of pastry.
- Separate the meat mixture into quarters and roll each quarter into a tube roughly the same length as your pastry.
- Place each tube onto one of the pastry pieces and roll the pastry around the meat to fully enclose. Moisten the seam to seal the pastry around the meat.
- Cut each meat-filled pastry tube into four pieces and place them onto a baking tray seam side down.
- Brush your sausage rolls with the egg wash and cook for about 40 minutes.
Nutrition
Calories: 663kcalCarbohydrates: 33gProtein: 27gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.4gCholesterol: 94mgSodium: 1139mgPotassium: 448mgFiber: 1gSugar: 2gVitamin A: 1501IUVitamin C: 2mgCalcium: 51mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
