Mini Sausage Rolls

Ingredients

Olive oil
8 sheets frozen puff pastry, defrosted
Egg wash
Black sesame seeds
Fennel seeds

Lamb, Mint and Rosemary Mix:

2 medium brown onions, finely chopped
2 cloves garlic, finely chopped
2 sprigs rosemary, finely chopped
1kg lamb mince
1 bunch flat leaf parsley, chopped
1 bunch mint, chopped
1 egg
3/4 cup organic sourdough breadcrumbs
1 Tbs salt

Pork and Fennel Mix:

2 medium brown onions, finely chopped
2 cloves garlic, finely chopped
1/2 a fennel bulb, finely chopped
2 tsp fennel seeds
500g pork mince
500g veal mince
1 bunch flat leaf parsley, chopped
1 egg
3/4 cup organic sourdough breadcrumbs
1 Tbs salt

Tomato Kasundi:

1/3 cup vegetable oil
4 tsp black mustard seeds
5 tsp cumin
4 tsp turmeric
2 tsp chilli powder
1/3 cup ginger, grated
4 garlic cloves, chopped
200mL malt vinegar
2 tins diced tomatoes
1/2 cup brown sugar
1 tsp salt

Method

Chef’s note: Flour, Water, Salt make their sausage rolls with two different fillings. The cooking method is the same; simply choose the filling you prefer, or prepare both.

Sausage Roll Mix:

In a large, heavy-based pot, saute´ the onions and garlic with olive oil. Depending on your filling, stir through the rosemary or fennel and fennel seeds and cook until fragrant. Set aside to cool.

Tomato Kasundi:

Heat the oil in a heavy-based pot and add the mustard seeds and spices. Cook until fragrant, or until the mustard seeds start to pop. Add the ginger and garlic, stirring continuously for 1 minute, then deglaze the pot with the vinegar. Stirring constantly, add the tomatoes, sugar and salt. Simmer for 1 hour, or until thick and jammy with oil beads on top.

To Assemble:

Preheat an oven to 200 C. Combine the onion mix with the remaining ingredients, using your hands to massage together. Shape the mince mixture into a large ball, then cut into quarters. With the plastic layer still on the puff pastry, roll one of the mince quarters into a log across the width of a sheet of pastry. Lift the bottom of the pastry over the mince log and roll firmly, removing the plastic as the roll forms. Repeat for the remaining sausage roll mix and pastry.

Using a sharp knife, cut the sausage rolls into 5 equal portions. Place on a lined baking tray, brush with egg wash, sprinkle with black sesame or fennel seeds and bake for 25-30 minutes, or until golden. Serve with tomato kasundi.

Recipe provided by Flour Water Salt

Photo Credits: Recipe from Flour, Water, Salt in Kiama, as featured in The Illawarra Cookbook (2017), showcasing the best of the region’s cafes, restaurants and bars. Available now. Click here.