Scotch Beef Sausage Rolls
10-12 sausage rolls
1lb puff pastry
1tbsp cooking oil
1 medium onion chopped
1 tsp minced garlic
Half tsp smoked paprika
1 large egg
1lb Scotch Beef mince
3 tbsp chopped parsley
1 tsp salt
Half tsp cayenne pepper
1 cup breadcrumbs
1 beaten egg to glaze and seal
What’s better than warm, fluffy sausage rolls? Making them yourself! The ultimate finger food, we reckon they won’t stay on the plate for long.
In a medium saucepan, sauté onions, for about a minute then add garlic, thyme, and cayenne pepper. Stir for about another minute or two to let the flavors bloom, be careful to not let it burn.
Place the beef or unseasoned sausage meat, parsley, salt breadcrumbs, egg and smoked paprika in to a medium bowl, followed by the sauté ingredients. Thoroughly mix until everything has been fully combined. Divide into four
Unroll the pastry onto a lightly floured board and cut in half lengthways. Spoon ¼ of the sausage mixture and spread along the length of each pastry strip leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure. Repeat process with the other half sheet. Then proceed and repeat the same procedure with the remaining sheet. If you have only one-pound sheet divide in four. You may let it rest in the fridge for about 10 minutes to make cutting easier
Use a sharp knife to cut each roll into about 6-8 pieces each
Place on a baking pan or sheet. Freeze and when frozen remove and place in zip lock packages. They last about a month. You can bake them frozen but would have to add about 7-10 minutes more
Brush sausage rolls with the remaining egg wash pastry. Place in the oven and cook for about 25-35 minutes until the pastry puffs and crisp up and the meat has cooked through. Remove and serve hot or warm or at room temperature. Pair with ketchup if desired.
Recipe originally from https://www.africanbites.com/spicy-sausage-rolls/