Christmas is great because it’s when we all make the time to get together with family and friends. We catch up on what everyone has been up to, find out what they all have planned for next year and generally have a good time. Christmas parties/breakups also tend to involve lots of yummy party food. And we can get away with eating more of the “naughty” food at this time of year because well – it’s Christmas!
Generally I try to keep an eye on the calories that I am consuming but at Christmas time you have to let your hair down a bit – right? There are two good excuses for eating yummy party food – Christmas and Birthdays! I’m sure there are some healthy party foods out there but you have to be a bit naughty every now and again – right?
Anyway enough trying to justify my Christmas over indulgences! Don’t even mention what the scales have been doing these last couple of weeks!
When I think of party food I automatically think of sausage rolls. I remember every friend’s birthday party that I went to as a kid having sausage rolls, so now they are fixed in my brain as “party food”.
I don’t mind some of the frozen ones that you can buy but some of them are down-right awful. When you want really nice sausage rolls and you have a little bit of spare time available then these homemade ones will not disappoint.
I first made these sausage rolls a few years ago and this recipe has been my go-to homemade sausage roll recipe ever since. I have slightly modified a recipe that I found in The Australian Woman’s Weekly – Best Ever Recipes cookbook.
The secret ingredient in this recipe is white bread. The bread absorbs the excess fat from the sausage mince, meaning you don’t end up with fatty greasy pastry. The bread also helps to prevent the meat from shrinking away from the inside of the pastry. So you don’t end up with big holes in your sausage rolls!
The original recipe calls for the use of standard mixed herbs but I have successfully added various combinations of my favourite dried herbs. Feel free to use what flavours you like, if you have a favourite herb mix then by all means use that! I found that the original recipe didn’t have enough herb flavour so I have used more herbs than originally suggested.
I have also added some breadcrumbs to the recipe because I felt that the mixture was too sloppy without them. I got about 40 sausage rolls from this recipe even though the original states that it makes 24. I cut them to about 2 inches long. They are great on their own or you can dip them in a tangy tomato sauce – yum!
What is your favourite party food?
- 500g (1 lb.) of sausage mince
- 1 large onion
- 1 heaped teaspoon of mixed herbs (use your favourite herbs)
- ¼ cup of breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 thick slices of white bread
- warm water
- 6 sheets of ready rolled puff pastry
- 1 egg
- Preheat oven to 200 °C (400 °F).
- Remove puff pastry sheets from freezer and thaw to room temperature.
- Peel and roughly chop the onion and then give it 2-3 pulses in the food processor (or finely chop or grate it).
- Combine the sausage mince, onion, mixed herbs, breadcrumbs, salt, and pepper in a bowl.
- Cut the crusts off the bread and put it into another bowl and then add just enough warm water to cover the bread – stand for 5 minutes.
- Drain off the excess water from the bread and then gently squeeze the bread while tilting the bowl to remove as much water as possible.
- Add bread to sausage mince mixture and mix thoroughly.
- Use a dessertspoon to place a sausage like strip of the mince mixture along one edge of a sheet of pastry.
- Roll edge of pastry over filling and continue rolling until filling is completely enclosed in the pastry.
- Cut along the edge of the pastry to separate the roll from the remaining pastry.
- Repeat steps 8 – 10 with the remaining pastry and mince mixture.
- Lightly flatten rolls using the back of a knife at 1 cm intervals and then cut the rolls into 2 inch (5 cm) lengths.
- Put rolls onto a lined baking tray and brush with beaten egg.
- Bake rolls at 200 °C for 20 minutes and then reduce heat to 180 °C and cook for a further 10 minutes.
- Cool slightly on tray and then serve.