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