This recipe is a family favourite, and perfect for Autumn afternoon tea after Rugby. This recipe makes 48 sausage rolls which you can freeze once baked.
1 kg Beef Mince
600g Sausage mince ( pork or lamb mince.)
1 brown onion finely grated
2 tabs Oregano dried or mixed herbs
1 cup fresh Breadcrumbs
1 cup Oat bran
Salt and Pepper
200 ml Sourced Smoky chipotle sauce ( seal and freeze remainder )
Mix all ingredients together cover and place in fridge overnight.
12 sheets Puff pastry
30 ml Milk
Mix together egg and milk for egg wash.
Lay sheet of puff and brush with egg wash. Cut sheet in half then place sausage mince in middle of each half. Roll in one side, turn over, ends of puff will overlap on bottom. Do not overfill or the sausage rolls will burst.
Brush with egg wash and sprinkle with sesame seeds ,cut into 4
Place greaseproof paper on baking tray, then sausage rolls.
Bake preheated oven 220˚C for 35 mins until golden.