Not quite Nanna's sausage rolls

Saturday, July 10, 2010

When we were little Nanna made the best sausage rolls. Mum was able to obtain a copy of the recipe and lately, thanks to a friend, I've been back in the sausage roll making spirit. I briefly flirted with the idea of entering my sausage rolls in the Alice Springs Show, but the show snuck up on us and we had to settle for eating them at home on Show day.

250g sausage mince
1 small onion finely chopped
1 tablespoon of flour
a bit of worcestershire sauce
a pinch of sumac
a pinch of cayenne pepper
a handful of finely chopped parsley
salt & pepper to taste
a few sheets of puff pastry

Gently fry the onions over a low heat, then add the meat. While the meat is browning add a decent shake of the worcestershire sauce. Then add some sumac, cayanne pepper and salt and pepper. After the meat is browned, take it off the heat. Pour off any excess fat. Add the parsley.
Leave the meat mixture to cool for a little while.

Cut the pastry sheet in half. Lay some of the mixture on it, roll it up. Use a little bit of milk (or soy milk) on the edge of the pastry to help it stick together. Then cut the roll into smaller pieces a few centimetres long.

Place the sausage roll on a oven tray and glaze with milk. Then cook until the pastry is browned.


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