Saturday, January 24, 2009

Sausage rolls


This is the winner of this week's kids party food fight. Don't forget to play food fight to choose next Friday's homepage recipe!

Makes 28

Ingredients
* 1/2 cup fresh white breadcrumbs
* 80ml (1/3 cup) milk
* 500g pork and veal or chicken and herb sausages
* 1/2 small onion, chopped
* 1 egg, plus 1 egg extra, lightly beaten
* 2 sheets frozen puff pastry, just thawed
* Sesame seeds, to sprinkle
* Tomato sauce (ketchup), to serve


Method
1. Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages and place in a food processor with crumbs, onion and egg. Process until well combined, cover and refrigerate for 30 minutes to chill.
2. Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.
3. Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.
4. Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) and sprinkle with sesame seeds.
5. Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.

Source
delicious. - Page 87
Recipe by Chrissy Freer

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