LOCATION: Recipes >> Entrée Pies >> Sausage Rolls (Australian style)
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Sausage Rolls (Australian style)
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After falling in love with sausage rolls while visiting my Mum's
folks in Australia, my Mum and I tried all kinds of experimentation
to get this recipe. It's not EXACTLY like Australian sausage rolls
but it's as close as we could get....and the Americans seem to like
it.
1/2 box Pepperidge Farm brand puff pastry sheets (NOT Phyllo)
1 Egg white
Flour
1 lb roll of Jimmy Dean Mild Sausage (substitutions greatly affect the taste)
Remove one pastry sheet from the fridge (there are 2 per box) and
let sit for 20 minutes. The pastry must be cool enough to stay
together, so if you start having trouble with it, pop it back in
the fridge for 5 minutes.
Roll the pastry sheet out on a floured surface to a rectangle about
14" by 11". Try to use as little flour as possible because it will
make the pastry too, eh, "floury".
Remove the sausage from the plastic casing and roll between floured
hands (and floured surface) until almost as long as the long side
of the pastry rectangle.
Lay the sausage on the pastry, against the side of the rectangle
and "glue" to pastry by brushing it with the egg white (use pastry
or basting brush). Roll up in the pastry and "glue" the other
side. Brush the top with egg white.
Slice roll every 3-4 inches to make the indiviudal rolls.
Place on a foil-wrapped cookie sheet (less mess) and bake at 425
deg F for 10-20 minutes or until brown on top. Enjoy!
You can freeze these, but they really aren't suitable for microwaving,
even just to warm them up.
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Comments for Aussies in the USA making this recipe, March 6, 2007 - 04:07 PM
Reviewer: Anonymous from Aussie in the USA
If you want to make real Aussie sausage rolls, you will need to make your own puff pastry. American puff pastry contains sugar and/or high fructose corn syrup. You just wont get the savory taste of Aussie sausage rolls. Also sausage mince is difficult to find in the USA, so you may have to substitute chicken mince or a high end sausage meat extracted from the sausage casing.
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5 of 6 people found the following review helpful:
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So close!!, February 1, 2004 - 11:12 AM
Reviewer: Jacqueline from USA
Hello
I'm an Aussie and tried this recipe. It was really close to the real thing.
Thank you!!
Jacqueline
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