Sausage rolls are just one of the many Aussie icons, and along with the meat pie, it can be brought anywhere from your local supermarket to a bakery and even service stations.
We have two different sizes of sausage rolls, large which is around 15 to 20cm long and a party sausage roll which can be approximately 6cm in length.
Here is Australia, our most popular brands of sausage rolls to buy, are Mrs Mac’s and Four n Twenty. But nothing beats homemade, in my opinion.
The smell that circulates the house when you have a batch in the oven cooking. And my kids are always waiting in the kitchen for when I take the tray out, so they can start eating them.
What goes well with sausage rolls?
There is nothing better than having tomato sauce over the top of your freshly brought sausage roll from the bakery. But at home just dipping them in the sauce can be as good.
There isn’t any need to serve any other foods with them as they are just fine on there own.
However, if you are serving them at a family gathering or a kids birthday, other foods to consider are your parties pies, cocktail frankfurts and salads, such as a nice garden salad, coleslaw or potato salad.
How do you tell if a sausage roll is cooked?
The first sign to tell if they’re cooked all the way through is that your pastry should be a nice golden brown. And your meat should be brown in the centre.
It is always good to take one out and break it open to check the meat is cooked in the middle. And if need be cook them a little while longer.
Remember every oven is different, so it may take longer to cook or even a bit less.
What is the best pastry to use?
Puff pastry is the best type to use for making your sausage rolls. It not only puffs up but is gives your sausage rolls the crips and flakey effect that you get from a bought.
If you do not want your pastry to puff up too much a little tip to try is beating it slightly with a rolling pin will reduce the amount that it puffs up.
You can make puff pastry from scratch, and I will be sure to have a recipe for you shorty for that. But if you are one that does not have the time to make it, the frozen sheets work perfectly well.
How do you roll the mixture in the pastry?
Rolling your pastry over the mixture is quite simple.
To start, make sure you have your mixture at either the top or at the bottom of your pastry (whichever you feel more comfortable to start from). Then lift the pastry end up and over to make a roll.
If you have the blue sheet of plastic underneath, make sure that once you can remove that, please do so. You do not want to eat that…lol.
Rolled your pastry till the very end is underneath and centred, flatten the roll slightly and with a knife, cut away the excess pastry sheet using the side of the roll as a guide.
Be mindful not to cut the actual roll itself.
Why do I have to score the pastry?
Scoring your pastry is a great way to decorate, but the main reason you need to score is to allow steam to escape while it is cooking as well as allowing more heat to get to the meat mixture.
What ingredients can you use in your sausage roll mixture?
The best part about this recipe is you can change the ingredients that get used. If you are not one to eat spinach, try a ¼ cup of finely chopped parsley.
Try having some mixed herbs and onion through the mix or even some grated zucchini or finely cut mushrooms.
The sky is the limit; it all comes down to what you and your family like to eat. Experiment with different flavours.
Can I cook Sausage Rolls the day before?
If you want to make sausage rolls for lunch or even a special event that you are planning. Sausage rolls can be cooked the day before to save you time. You can also make then a week before if you need to.
Can you Refrigerate or Freeze Sausage rolls?
Yes you can, which is why you can make them so far in advance.
You can store your pre-cooked sausage rolls in the fridge for a least one day, so long as you keep them in an air-tight container.
Then you can reheat them as needed the next day.
If you want to freeze them, make sure you store them in an air-tight container or zip-lock bag with all the air out to avoid ice building up in the bag.
Then you defrost them before you plan to reheat
How to Make Mum’s Easy Sausage Rolls with Spinach and Garlic.
Mum’s Easy Sausage Rolls with Spinach and Garlic
- 1 kg Sausage Mince
- 1 Large Onion
- ¼ Cup Spinach
- 1 Medium Carrot
- 2 Garlic Cloves
- Salt and Pepper to season
- 6 Sheets Puff Pastry
- While your pastry sheets thaw, preheat your oven to 200°C. Finely dice your onion, spinach and grate your carrot.
- In a large mixing bowl, add your sausage mince, onion, carrot, spinach and some salt and pepper to season.
- Crush your two garlic cloves and add them to the rest of the mixture and combine well.
- Spoon or pipe (using a piping bag without and end) onto the end of a pastry sheet. Depending on how thick you want your mixture inside your sausage roll will determine how much mixture you use.
- Roll the pastry over the mixture. Then cut the rest of the pastry off using the side of the roll as a guide. This should leave you with enough pastry to do a second one. Approx half a sheet.
- Cut your roll in half and then each half in half again. Then score each one twice and place on a well sprayed baking tray.
- Base each one with milk, then place in the oven to cook for 30 to 40 minutes. Cooking time will vary depending on your oven.