These home made sausage rolls, or if you are Olivia – snag rolls, are made from a recipe given to me by my mother in law at my kitchen tea party. She made 500 of them for our engagement party and the same for Olivia and Paul’s engagement party. They are becoming famous in our circle of family and friends and now everyone is requesting them. The recipe is of course open to further additions, for example, I like to make them in all different sizes, and sometimes I add extras like spring onion, cheese, grated zucchini, BBQ sauce etc.
Here is the basic recipe and it is DELICIOUS!
- 5 sheets of puff pastry
- 1kg sausage mince
- 2 cups of bread crumbs freshly made
- 1 onion roughly chopped
- 2 cloves of garlic, crushed
- 1tsp mixed herbs
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- salt and pepper
Combine onion, carrot, celery in a food processor and process until fine. If you do not have a food processor the easiest way to get the right size is to finely grate the vegetables.
Combine the chopped vegetables with sausage mince, garlic, bread crumbs, herbs and salt and pepper. This is most easily done with your hands.
Cut each pastry sheet into two or three depending on desired size.
Put mixture onto pastry.
Roll and seal with a little water and brush with milk or egg.
Cut each roll into desired size – for party sausage rolls probably about 6-8.
Bake for 25-35 mins at 200C or 400F – until golden brown on top.
The recipe allows for about 120 party sausage rolls if cutting into 8.