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  • Serves 10
  • Makes 50
  • 1 hours
  • Difficulty Easy
  • 8 Ingredients
  • Love

30 Comments

These sausage rolls are super yummy and filled with vegies, these always go down well. Serves as many as you need them to really! Everyone asks for the recipe!


Ingredients (serves 10 | makes 50 sausage rolls)

  • 6 sheets puff pastry (or 8 sheets if you add more veg/breadcrumbs)
  • 2 tubes of COLES sausage mince (others are not quite as fine)
  • 1 brown onion
  • 2 medium to smaller zucchini
  • 1 large carrot
  • 3-4 slices old bread, crumbed (I use wholemeal, and freeze any additional)
  • to taste oregano, tomato sauce, salt, pepper, garlic - or whatever tastes you like
  • 1 egg (beaten with a little water to glaze and glue pastry)

Method

  1. Heat oven to 170 fan forced or 180 normal. Line two baking sheets with non stick paper (I think they are better without the paper if you have good trays that don’t stick).
  2. Firstly, crumb the bread in the food processor, add to large mixing bowl, then blitz the onion, zucchini and carrot, add to large bowl. Add the rest of the ingredients and mix through with your hand – If the mix feels too wet, add more bread. Should be fairly thick and easy to mould.
  3. Lay out the six to eight sheets of pastry on work bench and cut in half horizontally. Separate the halves slightly.
  4. On the edge of the pastry furtherest away from you, lay a line of the sausage mix. I do all sheets, then go back and glaze the nearest edge with the egg mix and roll them up, ending with the seal on the bottom of the roll.
  5. Note: if you want to freeze them, stop here and wrap the sausage roll lengths in gladwrap and freeze. Don’t forget to glaze when you defrost to cook. They cut better when still half frozen.
  6. To cook now, cut the sausage rolls into the required sizes, and place on the trays. Leave a little room between each row and sausage roll portion, as they can go soggy if too close (on the bottom). Glaze with egg wash, and cook for approx 40 minutes or until nice and brown.

  • Nice idea. Homemade are always better than store bought

    Reply

  • Farmer Jacks best sausage meat. It isn’t like paste

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  • Sausage rolls have been a favourite of mine since I was a kid. These sound delicious!

    Reply

  • Homemade sausage rolls are so much better. Thanks.

    Reply

  • oh gosh, don’t use the Woolworths sausage mince, it is so fatty! COLES is the only way to go for this sausage roll recipe

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  • Thankyou for posting this sausage roll recipe, I’m a Vegan but my Son & daughter love sausage rolls and obviously eat meat, I’ve been going to make some for them but have been putting off as I thought they would be a lot harder to do, this seems like a simple yet good recipe.

    Reply

  • OMG love love love, have a batch in my freezer

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  • Yummy. These are a hit in our house.

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  • Ooh yummy, I love sausage rolls!

    Reply

  • Apparently my sausage rolls are the best ever – according to tradies renovating my home… Hey, an adjustment to the recipe, I now use the Woollies sausage mince, as it has more taste

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  • My daughters twelve and loves sausage rolls

    Reply

  • Yum, I love home made sausage rolls!

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  • Yum! Thank you for sharing! Can’t wait to make this!

    Reply

  • You simply cannot beat a delicious home made sausage roll, thanks for sharing your version.

    Reply

  • There is one bakery in Adelaide that definitely has finely grated carrots in its sausage rolls. THere may be other vegetables concealed. They are very tasty – not spicy and suitable for people with digestion problems. I have severe gastric reflux, didn’t know in advance we were having them at a meeting, had no medication with me and suffered no side effects at all.

    Reply

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