Whenever I put these sausage rolls on the table I get a standing ovation from the family! They’ve caused much excitement in our household over the years and our adult daughters still love them as much as they did when they were little.
I urge you to make them now while local asparagus are in season. Fabulous Careme Puff Pastry makes the job simple too.
INGREDIENTS FOR 12 medium size sausage rolls
100gm to 150gm fresh asparagus
300gm chicken mince
250gm pork sausage meat
100gm onion, finely chopped
70gm grated vintage cheddar
2Tbsp chopped flat leaf parsley
60gm fresh breadcrumbs
4gm salt flakes
⅛ tsp black pepper
1 x 375gm roll Careme Pastry (contains no nasties)
1 x egg
COOKS NOTES
- Use 2 x square sheets supermarket puff cut in half if Careme not available.
- Try to keep pastry well chilled. Work with one section at a time if necessary, storing remaining pastry in the fridge. Keeping butter chilled in the pastry makes it easier to handle.
- If pastry is soft and floppy by the time the sausage rolls are made, pop them on baking tray in the fridge for 20 minutes before cooking for best results.
- If asparagus is fresh and locally grown they need little preparation - just slice a sliver off the base of each spear then peel the bottom 4cm or so of the stalks; minimum wastage makes for good value.
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Serve sausage rolls with a good tomato sauce and crisp salad or smashed buttered potatoes and green vegetables. Find an excellent recipe for a brown Tonkatsu sauce on The Cooks Collective.
- Pre-heat oven to 190°C.
- Prepare asparagus; snap off woody ends and discard or prep as per cooks notes. Cut spears into ½ cm slices. Add remaining filling ingredients to prepared raw asparagus. Mix thoroughly until combined.
- Whisk egg to loosen and set aside.
- Roll chilled Careme pastry out on lightly floured bench, to about 45cm long and 30cm wide. Allow to rest for a couple of minutes, then with short end facing you, cut horizontally into 3 equal wide rectangles.
- Fill a piping bag without a nozzle (3cm wide opening) half full of chicken mixture. Pipe a thick sausage of mix along long edge of each rectangle then brush opposite edges with beaten egg. Roll each rectangle from filled edge to create sausage roll placing the sealed edge on the bottom. Cut each roll into 4 pieces. Score the top of the pastry on an angle 4 or 5 times with a knife. Place sausage rolls on large non-stick paper lined baking tray with at least 2cm space in between each. Brush pastry surface with egg.
- Bake for 25 to 30 minutes, turning tray round once to ensure even browning.
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