Aussie Sausage Rolls
Total TimePrep: 30 min. Bake: 20 min.
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika, divided
- 1-1/4 pounds bulk pork sausage
- 1 package (17.3 ounces) frozen puff pastry, thawed
- Preheat oven to 350°. 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.
Nutrition Facts1 appetizer: 116 calories, 8g fat (2g saturated fat), 11mg cholesterol, 198mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.
Apr 9, 2019
Heather- I see that you may be new to this recipe. The recipe has been rewritten. Previously, the instructions were confusing, and a post by Valerie saved the day. Please keep in mind that there is never any need to be rude to others. BTW, the recipe is delicious.
Mar 8, 2019
Look better than they taste. They tend to soggy-up after time.
Jan 27, 2019
These are just like the sausage rolls we serve in England at Christmas time except we make the flaky Pastry or rough puff pastry.. delicious anyway..
Jan 27, 2019
-Used Valerie Instructions ,,Great
Jan 2, 2019
This is a wonderful recipe and well written directions. If you can not follow them you must be a beginner cook, and asking for help is a good way to learn but please do not insult the writer in order to cover the fact that they assume you know more than you do!
Feb 8, 2018
I have been making these for sixty years, but then..I am a brit. lolIn the USA I use Jimmy Dean, or any really good brand, as they seem to be less greasy.For the person confused by the cutting.. I beleive that she is taking each of the perforated strips, rolling out the sausage with her hands and placing it along the longest edge, then folling it up and cutting into the small bite size pieces.this is my way.. first I divide the sausage into twelve pieces. And have a small bowl of flour handy.Lets start with just one of the two sheets that are in the package. Roll it out to aprox the diamentions she gives. Then take a sharp knife and separate each section. Now you have three sections. Here is where I do it differently.I cut those three sections across the middle to make 6 smaller sections[__]I brush the edges with an egg wash. I also smear a small bit of mustard in the middle of each sheet.Dip your hands into the flour to make them less sticky. take one of the pieces of sausage and lightly roll it into the flour.Shape it into the longer length of the pastry square.. roll the sheet up and seal.You now have six rolls, from that ONE sheet.or twelve if you use both of the sheets in the package.Now you make the decision if you want these to remain big and serve one per person as a meal with a salad, ( it makes a gfeat lunch dish) or cut each roll in half as smaller rolls for snacks.If I am cutting them smaller, I first pop them into the freezer for about 20 min before cutting them. It just makes it easier to cut.I then continue to solidly freeze them on a tray and then put them all into a zip lock bag with the bake time and temp written on it. (400* for 20-22 min.I always have them in the freezer and ready to go. Buy the sausage when it is on sale and have a bake day.
Feb 5, 2018
Made a batch for super bowl party. They were all gone in short order. Will make these again.
Feb 4, 2018
Needs to be baked at a higher temp, at least 400 so the pastry puffs. Otherwise delicious!
Jan 29, 2018
Is there any reason crescent sheet/rolls couldn't be used for this recipe? Looking forward to trying this!
Jan 29, 2018
I am not a fan of paprika, so I only used half the amount throughout. I have to say they were very tasty, my husband and neighbour loved them. I WILL be making them again. X