Today we celebrate Australia Day! You all know I was born and brought up in Italy… but I also became an Australian citizen 2 years ago. I love this country and I am very happy to be part of such a wonderful and diverse community. People often ask me how I cope so far from “home”… it was a tough decision to take, but since moving here I have never looked back. Sure, I miss my family and friends, but I could never settle back in Italy, not after experiencing the “Aussie way of life”. So, to all those who ask me if it is hard to live “away from home”, my fair dinkum answer is “nope, I am at home now”. And to celebrate Australia Day, I thought of making a typical Aussie tucker: sausage rolls, the Australian way… served with tomato sauce (aka ketchup). These are great for a quick lunch or as snack food to have while watching a footy game with a cold stubby in the other hand. As for all my USA readers… how about having these while watching the Super Bowl?? Beauty, mate! Happy Australia Day to all Australians! 🙂
Recipe adapted from Weekend Notes
Ingredients (makes 18 rolls):
450 gms – 15.75 oz. mince beef
400 gms – 14 oz. pork sausage, skin removed
1 big onion, grated
2 cloves garlic, crushed
½ tsp dry mixed herbs
1 tbsp BBQ sauce
3 tsp Worcestershire sauce
½ cup breadcrumbs
Salt and pepper to taste
3 sheets puff pastry, thawed
Put the beef mince, sausage, grated onion, garlic, sauces, breadcrumbs, mixed herbs, salt and pepper and 1 of the eggs in a big bowl. Mix well with your hands. The consistency should be the same as that of meatballs.
Cut each thawed pastry sheet in half (1). Take a handful of meat, make a sausage as long as the long side of the half pastry sheet and place it towards one of the edges. Brush the edges with some beaten egg (2). Roll up the sausage roll leaving the ends open (3). Cut the roll into 3 equal parts (4). Score the tops diagonally with a sharp knife (5) and brush them with the remaining beaten egg (6).
Place the sausage rolls with the fold down on a baking tray covered with baking paper.
Bake in a preheated oven at 230ºC – 450ºF for the first 10 minutes, then reduce the heat to 180ºC – 350ºF and cook for another 20 minutes.
They can be eaten warm or at room temperature. Serve with BBQ or tomato sauce (ketchup).
NOTE: These sausage rolls can be frozen, thawed and reheated as needed.
Anna @ the shady pine says
I love home made sausage rolls…I just can’t eat the fake shop bought ones. This recipe sounds delicious and I am marking it to make for friends this weekend.
I love making sausage rolls! Love the fact that you’ve added mince to it, I’ll have to try that! Thanks for sharing! xx
Tenille @ My Family Table says
You just can’t beat a hot, fresh, well-made sausage roll! Like your mix of beef and pork too. And happy Australia Day 🙂
Kiri W. says
Mmmm, in Germany we make this in puff pastry, and I’ve always loved it 🙂 Gives a great sweet-savory contrast, too!
Looks delicious, and oh the memories 🙂
Jill @ MadAboutMacarons says
Happy Australia Day, Manu. Didn’t realise you became an Ozzy citizen – way to go! Haven’t had sausage rolls in ages – I should stuff them with Haggis to celebrate Burns Night in Scotland! They look great.
Happy Australia Day, Manu!!! And how to you make such gorgeous food day after day??? Another beautiful, delicious treat!!!
Nuts about food says
That is a great life philosophy…all of us expats should learn from you. Have a great Australia Day.
What perfect little appetizers, these look delicious! I’ll have to remember these come Super Bowl Sunday! 🙂
Holy Smokes those look good!!! Super Bowl Sunday, here we come!!! 🙂
Manu, did I tell you I made these on Super Bowl Sunday? They were a HUGE hit! Delicious, and eeeeassssyyyy!!! 🙂
Marsha @ The Harried Cook says
Ohhh yuummmy! Happy Australia Day, Manu! These sure look like a great way to celebrate 🙂 I didn’t know that Australia Day and our Republic Day were on the same day! How interesting 🙂 Awesome post and a must-make recipe!
Oh wow, these look so delicious! I am totally going to pin these!
Reem | Simply Reem says
i love sausage roll, these look really good.
[email protected] says
I am making these for sure. You beeoodee.
I haven’t made sausage rolls for years. Shame on me because yours look wonderful. So much better than the ones from the shops or supermarket. I’ll do better, I promise!
Mi Vida en un Dulce says
My mother used to make this kind of roll, but she used hot dog, I this she doesn’t want to complicate her life, with 4 children to take care, now I understand…
hehehehe we use hot dogs for these too in Italy (we call them wurstel)… 😉
Giulietta | Alterkitchen says
Great appetizer, Manu!
Eva kitcheninspirations.wordpress.com says
Happy Australia Day. My Mom and Dad felt the same way about Canada! It really is very touching!
Talk about elevating this very ordinary food, to the next level — puff pastry on this treat sounds amazing. I think I will have to do this for my next get-together with my brother’s family, the kids will love them!
Culinary Cache says
I absolutely love sausage rolls! These look delicious and not at all greasy. Great post!
I’m sure anyone would love these Australian snacks, on all sides of the Ocean!
Cool and handy recipe, perfect for party:)
A near by grocery store sells those in the prepared food section and I love them. It takes a lot of will power not to buy them everytime I go. Yours look perfect, I could easily eat the whole batch. I know what you mean about not missing home, it’s fun to move someplace new!
I am making these for superbowl sunday when the kids were small used to make them with hot dogs (pigs in a blanket) with cheese added to it. :0)
Damn they look good. I love these little pastry poeces of heaven.
Hi great looking rolls. 🙂
what dry herb mix should I use? italian, herbs de provance, fine herbs, bouquet garni..
I have access to fresh sweet italian sausage and hot italian sausage. but the most common plain pork sausage would be breakfast sausage.
Do I just get ground pork from the butcher? many thanks. these look great! I know I am going to add some hot chili flakes :O
I use a mix of dry herbs that contains rosemary, marjoram, thyme, basil, oregano and sage.
As for the sausage, I always use Italian sausage. The one I buy is pure pork and it has fennel seeds in it (though if it doesn’t, it’s fine too). I guess… any Italian sausage would do. 🙂
Let me know how you like them!!! 🙂
Anne Csak says
We have just come back from a month long visit in Australia – Perth and area. Agree with you on all you have to say – great people in a great country. Would go back in a flash – but such a long journey.
Anyway, we travelled from bakery to bakery, sampling sausage rolls and meat pies, not forgetting “flat white” to go.
Will be making your sausage rolls for sure.
Many thanks for sharing.