{Recipe} Homemade sausage (veggie) rolls

It’s hard to beat a homemade sausage roll, especially when it’s half vegetables and I can actually get the kids to eat them without fuss. #winning

A great way to use up veggies that are going floppy in the fridge, or if you have an abundance in the garden.

Sausage rolls fresh from the oven, pictured with our Vintage Rose Tea Towel.

INGREDIENTS

3 sheets ready-made puff pastry
400g sausages (roughly 5-6 sausages)
400g vegetables (onion, carrot, cauliflower, zucchini*, cabbage, celery, etc)
4 tablespoons finely chopped herbs (or 1-2 tablespoons dried herbs)
2 cloves garlic
1 cup breadcrumbs
2 tablespoons Worcestershire sauce
2 eggs
an extra egg or a little milk, for brushing
sesame seeds, for sprinkling

METHOD

  1. Preheat oven to 180 degrees C and prepare two regular sized oven trays with some baking paper.
  2. Take pastry sheets from the freezer and allow to thaw individually on the bench as you make up the sausage mixture.
  3. Squeeze the sausage from its casing into a large bowl.
  4. Chop your veggies and garlic superfine, grate them, or pop them in a food processor if you have one and chop them down to a course breadcrumb consistency. The finer you can get them, the better consistency your end product will be (and the more likely you are to hide those veggies!) Add the veggies to the sausage mixture.
  5. Add in the herbs, breadcrumbs, sauce, eggs into the same bowl.
  6. Now, it’s time to pull up your sleeves. Get your hands in there and squeeze and mix everything together with your hands until you get everything mixed with an even consistency throughout. Set aside, and wash your hands, we’re almost there.
  7. Once your pastry has thawed to become more workable but still cool, it’s time to roll. Run a knife through the middle of each pastry sheet to form six even rectangles.
  8. Split the mixture evenly between the six pieces and shape into long logs along the centre of each pastry strip. Try and get them nice and even and smooth as this will make them easier to roll.
  9. Pull one side of the strip up to the top of the log and then roll the whole thing over so the pastry overlaps at the bottom. Press gently so the pastry joins. Keep as large sausage rolls, or cut into smaller sausage rolls.
  10. Brush with a little beaten egg or milk and then sprinkle with sesame seeds. Pop in the oven the cook for a good 30 minutes or until golden (larger sausage rolls will need a tad longer in the oven).
  11. Enjoy with your favourite tomato sauce or relish.

NOTES

  • If you’re using zucchini, be sure to grate and then squeeze out any excess liquid
  • Cut sausage rolls into whatever length you like

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