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Sausage Rolls

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Ingredients

Sausage Rolls
200g bacon, finely chopped
2 cloves garlic, finely diced
1 small onion, finely chopped
1 small carrot, coarsely grated
500g pork mince
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
2 tbsp barbecue sauce
1 tbsp tomato sauce
1 tbsp fresh parsley, chopped
Salt and pepper
4 x frozen puff pastry sheets, thawed
For the glaze: either milk or an egg, lightly beaten
Optional: sesame seeds
Honey mustard dipping sauce:
2 tbsp Dijon mustard
1 tbsp mayonnaise
2 tbsp honey
½-1 tsp smoked paprika
A little lemon juice
Creamy Horseradish sauce:
1/2 cup mayo
2 tsp prepared horseradish sauce
1 tsp Cajun seasoning

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Sausage Rolls

  • Medium

Ingredients

  • Sausage Rolls

  • Honey mustard dipping sauce:

  • Creamy Horseradish sauce:

Directions

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Steps

1
Done

Fry chopped bacon in a pan over medium-high heat for 2-3 minutes until beginning to crisp up. Add the onion and grated carrot, along with two cloves of finely diced garlic. Cook for a couple of minutes until onion is soft.

2
Done

Spoon into a large bowl. Add in the pork mince, breadcrumbs, egg, parsley, sauces and salt and pepper. Mix with a wooden spoon until well combined.

3
Done

Lay out thawed puff pastry sheet on a chopping board. To make small sausage rolls – cut the pastry sheet in half. Spoon mixture into a log lengthways, pressing mixture firmly together.

4
Done

Dab the edges of the pastry with milk/beaten egg and roll the pastry log over, making sure the seam side is pressed together. Lay seam-side down on the lined baking tray.

5
Done

Brush the tops of the sausage rolls with milk/beaten egg, make slits for the steam to escape, and sprinkle on sesame seeds (optional).

6
Done

Bake for approx. 20-35 mins depending on size of sausage rolls, until golden and the meat is cooked through.

7
Done

For Dipping Sauces: Mix ingredients fo each sauce together to combine and serve.

The Cafe

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Queen of Puddings