Recipe: Tasty Super Sausage Rolls

Recipe: Tasty Super Sausage Rolls Delicious, fresh and tasty.

Super Sausage Rolls. Sausage rolls can be frozen for two or three months. Defrost sausage rolls in the refrigerator overnight, then let them reach room temperature before baking. Apply an egg wash to unbaked rolls and bake according to the recipe (they may need a little longer to cook through).

Roll up, peeling the plastic away as you roll.

Then take a chunk of the pork sausage meat and roll it into a snake-just under ½" thick.

Then place the sausage one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.

You can have Super Sausage Rolls using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Super Sausage Rolls

1. You need 400 grams of pork sausage mince.

2. Prepare 375 grams of ready to roll puff pastry (one roll).

3. It’s 6 tbsp of breadcrumbs.

4. You need 1 large of egg.

5. Prepare 1 dash of lemon juice.

6. It’s 1 of dried mixed herbs.

7. Prepare 1 pinch of bullion powder.

8. It’s 1 of salt and pepper.

9. Prepare 1 dash of paprika.

10. You need 1 dash of chicken spice mix.

11. Prepare 3 small of mushrooms, chopped.

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Add sausage; mix lightly but thoroughly.

Fold over sides, pinching edges to seal.

First of all, quality, fresh sausage is the key to making delicious Australian Sausage Rolls.

Super Sausage Rolls instructions

1. Preheat the oven to 190C.

2. Roll out the puff pastry and cut down the middle lengthways.

3. OPTIONAL: fry chopped mushrooms for a minute in the pan before mixing in. Fry in butter for extra flavour and pour frying jucies into the sausage meat.

4. Mix sausage meat with spices, herbs, breadcrumbs, lemon juice and mushrooms.

5. Beat the egg and add half to the sausage mix.

6. Split the meat into two and lay on one of the two pastry sheets.

7. Start to mould the meat into a long sausage shape down the middle of the pastry.

8. When done brush one edge of the pastry with half the remaining egg and fold opposite side over to meet it.

9. Press down gently. Now you have the option to put the fold at the bottom or the top. With a lot of meat it is best to out the fold underneath to avoid spillages. Fold on top? Press down with a fork to make a decorative edge.

10. Brush the top of the roll with egg and cut into small squares.

11. Place rolls on a tray. I often use greaseproof paper or a liner.

12. Bake for 20 minutes (those without a fan oven should turn the tray around after 10) or until golden brown.

The unique blend of signature seasonings found in Jimmy Dean Premium Pork Sausage makes it the perfect sausage for this recipe.

Repeat with the remaining pastry sheet and pork mixture.

Brush the remaining cream over the sausage rolls and sprinkle with the sesame seeds.

Place a sausage log at the end of a pastry sheet.

Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together.