At the base of our sausage rolls is a cooked down (read: totally camouflaged) vegetable filling of carrots, zucchini, red capsicum and onion. We mix this with pureed chickpeas and herbs and fold it through lean pork mince - the result is satisfyingly sausagey but with a lot more nutritional heft. To wrap the sausages we use delicious butter puff pastry - it's the one pastry we don't make ourselves. When it's this good, why would we?
|PER PACKET (6 ROLLS)|
Please note: this product contains raw pork and should be fully cooked before consumption.
To cook: prise apart sausage rolls gently with a blunt knife. Brush with egg-wash or milk and place, with space between them, on a baking paper-lined tray. Bake in a preheated 200°c oven for 20-30 (from defrosted) to 25-35 minutes (from frozen) or until puffed and golden brown. Flip and cook for a further 5 minutes to crisp the bases of the rolls.
Defrost information: May be cooked straight from frozen.