Aussie Sausage Rolls
I was born and raised in Australia, but moved to the U.S. when I married my husband. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers.
I was born and raised in Australia, but moved to the U.S. when I married my husband. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers.
- 1/2 teaspoon salt
- 1 medium onion finely chopped
- 2 tablespoons minced fresh chives or 2 teaspoons dried chives
- 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 teaspoon paprika divided
- 1-1/4 pounds jones no sugar pork sausage roll
- 1 package (17.3 ounces) frozen puff pastry thawed
- Carbohydrate 1.11653342200855 g
- Cholesterol 0 mg
- Fat 0.103791677350427 g
- Fiber 0.329663459645989 g
- Protein 0.241352740384615 g
- Saturated Fat 0.0174288081196581 g
- Serving Size 1 1 dozen. (3g)
- Sodium 0.621374786324786 mg
- Sugar 0.786869962362558 g
- Trans Fat 0.0122636106837607 g
- Calories 5 calories
Step-by-step
- Preheat oven to 350degrees. Combine first six ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly.
- On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into three strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into six pieces.
- Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.
Beyond the Meat and Pastry
The ingredient manifest lists pork and puff pastry, but it omits the crucial dynamic of acidity required to cut through rich fats. Heavy pastry demands sharp contrasts. Serve these warm hand pies alongside sharp yellow mustard or traditional tomato relish. Heavy plates benefit from crisp, vinegary side salads dressed lightly in lemon juice.
The Thermal Trap
Many cooks ruin puff pastry by allowing the butter layers to melt before baking. Keep dough refrigerated until the exact moment of assembly. If the kitchen exceeds 72 degrees Fahrenheit, chill the rolled logs for 15 minutes prior to slicing. Warm ambient air softens the laminated fat, causing it to leak out onto the pan instead of trapping steam to create flaky layers.
Baking Mechanics
Baking requires precise attention to internal temperatures and visual cues. Cook the pastries at 350 degrees Fahrenheit until the outer crust turns deep golden brown. Ensure the pork filling reaches 160 degrees internally. Elevated racks inside baking pans allow hot air to circulate freely around the bottom crust, preventing sogginess.
