Mr G makes great sausage rolls and I always get asked at work to bring some in whenever we have a do or it is my turn to bring in morning tea. His secret is in the sausage mix – he puts in grated granny smith apples, just like his mother used to do. This is how he makes his sausage rolls.
1 kg sausage mince
2 onions – finely chopped
1 egg – lightly beaten
3 cloves garlic – minced
½ tsp mixed herbs
1 tbsp tomato sauce
¼ cup sweet chilli sauce
3 tsp Worcestershire sauce
½ cup bread crumbs
2 granny smith apples (green apples) – grated
Salt and pepper to taste
Around 10 good quality premade puff pasty sheets (eg Borg’s or Pampas brand)
Preheat oven to 180°C. Line baking trays with baking paper.
In a large bowl, combine all ingredients (except pastry and milk) in a large bowl. Mix well.
Thaw out pastry sheet, cut sheet in half and using a tablespoon, spoon a portion of the mince mixture close to one side of the long edge, keeping about 2 cm from the edge. On the opposite long edge, brush with milk. Carefully roll the pastry to make a cylinder shape. Lightly press the milk edge to seal the roll.
With a sharp knife, cut each roll into four. Lightly pierce the top of the roll with the point of a sharp knife. Put the sausage roll on a tray, with the sealed edges facing down. Continue process until all mince has been used. Lightly brush the tops of the sausage roll with milk.
Increase oven heat to 250°C and bake the sausage roll for 25 to 30 mins or until golden brown. Serve with your favourite sauce.