Sweet Chilli Sausage Rolls Recipe
No one’s recipe collection would be complete without a fantastic go-to sausage roll recipe and these Sweet Chilli Sausage Rolls are the bomb. Being a Canadian they were never high on my list of favorite foods until I met my Aussie husband. Actually that’s not exactly true. When I met him he tried to ply me with sausage rolls from various shops – you know the Four ‘n Twenty kind and I actually thought they were pretty gross. Soggy pastry, pale strange looking meat and not a whole lot of flavour. Then I met his mum. His mum made some pretty great sausage rolls which had grated carrot and onion in them and real pastry and I had one of those Oprah a-ha moments and suddenly understood what all the fuss was about.
I asked for her recipe and then the first time I bought sausage mince I was a little grossed out about that too – I do not know (nor do I ever want to know) what exactly is in sausage mince given its’ pale orange colour. And there’s a LOT of fat in sausage mince. So I decided to change things up a little bit and go half-sausage mince, half-lean beef mince to make it healthier and then thought these also need a kick of heat so in came the additions of Worcestershire sauce, garlic and of course sweet chilli sauce and what a massive hit they turned out to be.
Make a big batch – freeze half of them and on one of those nights when you have dragged kids from one sporting activity to another, pop these in the oven and dinner is ready. They are also perfect to take along to your mate’s get-together (the mate that hates cooking usually) and are even delicious enough to eat cold. For lunch. The next day.
- 500g (1 lb) sausage mince
- 500g (1 lb) lean beef mince
- 1 cup breadcrumbs (approx)
- 1 egg
- 1 onion, finely diced
- 1 large carrot, grated
- 2 garlic cloves, finely diced
- 1 tbsp worcestershire sauce
- 1/4 cup sweet chili sauce
- sea salt and cracked black pepper
- 4 puff pastry sheets
- 1 egg extra lightly beaten, for glazing
- sesame seeds & poppy seeds (optional)
- Pre-heat oven to 220C (450F). Line two large baking trays with baking paper.
- Mix the sausage mince, beef mince, breadcrumbs, egg, onion, carrot, garlic, sauces and salt and pepper together in a large bowl. If the mixture seems too wet, add more bread crumbs (I use fresh bread crumbs so the measurement of 1 cup is approximate). Lay pastry sheets on a clean work surface, divide into two pieces and spoon sausage mixture into the centre of each half of each pastry sheet. Then cut the sheets in the middle with a sharp knife.
- Roll them up, seam side down and cut into four pieces for small ones or two pieces for large ones. Place seam side down on trays. Brush with beaten egg, sprinkle half with poppy seeds and half with sesame seeds if using.
- Bake for approximately 20 minutes or until golden brown and crisp. I swap the trays over after 10 minutes so they cook evenly. Excellent to freeze.