Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Estimated cost per serve is 8.03 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 bunch sage, leaves picked
- 500grams Italian style fennel pork sausages
- 500grams beef mince
- 1 brown onion, grated
- 2 free range eggs
- 2 sheets frozen puff pastry, partially thawed
- 1/4 cup parmesan, finely grated
- 2tablespoons sesame seeds
- tomato chutney (to serve)
Description
Who doesn't love golden, flaky sausage rolls? Check out this recipe for a giant pork sausage roll flavoured with fragrant sage leaves that's sure to impress.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Roughly chop half the sage leaves. Squeeze sausage mince from casings in a large bowl. Add beef mince, onion, chopped sage and 1 egg, mixing until combined.
Step 3 of 4
Lightly beat remaining egg in a small bowl, then set aside. On a flat surface, join pastry sheets along 1 side, overlapping by 2cm to form a large rectangle. Press firmly to secure. Spoon mince mixture along 1 long side of pastry. Scatter over parmesan, then roll up pastry from the long side to enclose filling.
Step 4 of 4
Place sausage roll, seam-side down, on tray and brush with egg. Score pastry at 2cm intervals, sprinkle over sesame seeds and season. Bake for 1 hour, adding remaining sage leaves in the last 10 minutes of cooking, or until filling is cooked and pastry is golden and puffed. Stand for 10 minutes to cool. Slice and serve with sage leaves and chutney.
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