Friday, 15 June 2007

Sausage Rolls

I have always wanted to make home made sausage rolls as they are one of my favourites for a start and a girlfriend, Catherine, has made them for me a few times and they were delightful!

These turned out perfectly considering the dramas in making them! While they were baking a girlfriend locked us out of the house while we had a cigarette! My relaxing baking night turned to absolute DESPAIR as I tried to work out what to do! And the only thing TO DO was to smash a window! I couldnt let my little sausages burn! As I type this the glass repair man is measuring a new window! $400 to replace as it is a Friday night! Thats some expensive little sausage rolls, but they're worth every penny. Really YUM!

1 teaspoon oil
1 onion, finely chopped
2 cloves of garlic, minced
500g sausage mince
1 cup bread crumbs
2 tablespoons tomato sauce
2 tablespoon spicy bbq sauce
1 teaspoon tabasco (or more if you prefer)
150ml red wine
2 tbsp mixed herbs
1 egg, lightly beaten
4 sheets frozen ready rolled puff pastry, thawed
egg to glaze

Prehead oven to moderately hot 200 degrees. Lightly grease two baking trays. Heat the oil in a frying pan and cook the onion and garlic over low heat until soft and transparent. Transfer to a bowl and mix with the mince, breadcrumbs, wine, sauces and egg.

Lay the pastry sheets on a lightly floured board and cut each sheet into two strips. Divide the filling into six equal portions and spoon across the long edges of the pastry. Roll up to make a long sausage shape. Brush with a little beaten egg. Cut the rolls into 4cm lengths and place on the tray, seam side down.

Bake for 30 mins, or until the rolls are crisp and golden. Serve with tomato sauce.

NOTE: Sausage rolls can be frozen for up to two weeks after baking. Thaw and reheat in a preheated moderate oven for thirty minutes.

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