It really is hard to beat a good old sausage roll. Whether you’re making them for a party, lunch boxes or just a yummy weekend lunch, there’s no doubting that these little bites of heaven will disappear in an instant! Made with sausage meat and your choice of mince, this sausage roll recipe is such a classic favourite. And as always, using the Thermomix means that making sausage rolls is an absolute breeze!
When it comes to which veggies you want to add to your sausage rolls, it’s really up to you. I always like to sneak some carrot and zucchini into my sausage rolls, as the kids eat them so fast they haveno idea what’s actually inside of them!
I always like to have a stash of these sausage rolls tucked away in our freezer, as they really are a great snack or easy dinner for those nights when you really can’t be bothered cooking.
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Classic Sausage Rolls
- 50 grams breadcrumbs
- 400 grams sausage mince
- 250 g mince (pork, lamb, veal, beef or chicken)
- 1 clove garlic
- 1 onion
- 1 carrot
- 1 zucchini
- 2 tablespoons BBQ sauce
- 2 tablespoons tomato sauce
- 1 egg
- 4 sheets puff pastry
- 1 extra egg , beaten
- 3 tbs sesame seeds
- Preheat oven to 220°C/200°C fan-forced.
- Line 2 large baking trays with baking paper.
- Place garlic, onion and carrot in bowl for 4 seconds on speed 7.
- Add the zucchini for a further 3 seconds on speed 5.
- Add in the sauces, egg, breadcrumbs and sausage mince and pork/veal/lamb or chicken mince and mix 10-15 seconds on reverse speed 4 until combined.
- Cut pastry sheets in half.
- Place a long narrow strip of the sausage mix along the edge of the pastry.
- Brush opposite edge with the beaten egg.
- Roll up pastry to enclose filling and cut into thirds.
- Place, seam-side down, on prepared tray.
- Repeat with remaining mixture and pastry.
- Brush sausage roll tops with beaten egg.
- Sprinkle with sesame seeds.
- Bake for 20 to 25 minutes or until golden and puffed.
- Cool on tray for 5 minutes.