Best Ever Beef Sausage Rolls
Image: browned beef sausage rolls in the oven.
This recipe is an all-time fave in my house. I've been making it for over six years now and we love it as much today as we did the first time we tried it!
This Beef Sausage Roll recipe is an adaptation of the Taste.com 'Middle Eastern beef sausage roll' recipe - contributed by the Coles Magazine.
What I absolutely love about this sausage roll recipe is how forgiving it is; I can whip this recipe up in 20 minutes flat, just throwing ingredients in the mixing bowl … eyeballing my measurements and hoping for the best and it seriously turns out amazing EVERY SINGLE TIME - does it get any better than that?
I make a couple of versions of this: one without any spices on top for the kids and one with for the grown-ups. The original recipe calls for roasted pumpkin to be included in the filling - not going to lie: I rarely include this step; as a super busy mum of three, I just don't often have the time to roast pumpkin prior to making these. If you have leftover roast vegies to use up though - what better way to use them than to include them in these? Diced roasted pumpkin, carrots or sweet potato all go a treat in this recipe.
Refer back to the original recipe for a middle-eastern style yoghurt dip to serve these with. We often eat them dipped in hummus, tzatziki, a mint/cucumber yoghurt mix or just with good old tomato sauce.
Leftovers store beautifully in the fridge in an airtight container for three to four days and can be reheated in an airfryer or the oven.
Beef Sausage Roll Recipe
Prep time: 20 mins
Cooking time: 20-30 mins
Makes: approx 24 (serves 8)
Ingredients:
1kg beef mince
2 tbsp Moroccan seasoning
1/2 cup breadcrumbs
1/2 cup shredded cheese (mozzarella, or cheddar)
1/4 cup grated parmesan
2 tbsp fresh or lightly dried parsley (or substitute 1 tbsp Italian herb mix if parsley not available)
ground pepper to taste
4 sheets ready rolled Puff pastry
1 egg
Milk & pistachio dukkah (for finishing)
Image: scored puff pastry sheet, ready for filling with sausage roll mix.
Method:
Thaw Puff pastry sheets and cut once down the middle to create two halves, then slice each half into three equal sections in the opposite direction to the first cut (creating a total of six pastry sections)
Combine beef mince, Moroccan seasoning, breadcrumbs, two types of cheese, parsley, pepper and one egg in a large mixing bowl then mix well. (If incorporating any type of cooked vegetable, gently fold them into the meat mix after completing step 2).
Spoon approximately two heaped dessert spoons of the meat mix onto one end of each pastry section (use hands to form meat into a log shape).
Starting from the meat end of the pastry segment, gently roll the pastry to encase the meat, pressing firmly to seal the end.
Line a *preheated baking tray with baking paper and place the rolls on, leaving about one centimetre between each, to allow for the pastry expanding. Brush the top of each with a little milk and sprinkle over pistachio dukkah, before placing into a **preheated oven.
Rolls are done when golden brown and meat is cooked through. Allow to stand for a few minutes before serving: these go beautifully with some mashed potatoes and a side salad!
*Remember to preheat your cooking tray for a crunchy bottom to your sausage rolls, there's nothing worse than biting into a seemingly perfectly cooked sausage roll, only to find that the underside is soggy!
**I cook these in my microwave convection oven at 200 degrees for 20 to 25 minutes. If cooking these in a conventional oven, I would recommend decreasing the temperature to 180 and cooking for 30 to 35 minutes, checking for doneness at around the 30 minute mark. Meat will be browned, juices run clear and pastry will be puffed, golden brown and flaky.
Give it a go! These are guaranteed to be a family fave and crowd pleaser all in one!
Let me know what additions you make to your sausage rolls in the comments below :)
