Footy Fever Sausage Rolls

It's that time of the year...football final season. Rugby League, AFL & Union!
Not that I'm a fan. 
However, I'm in this marriage "for better or for worse" and I need to co-exist in this household so keeping the man happy is as easy as feeding him meat. I get to watch what I want the rest of the time.
Keeping me happy? - I'm happiest in the kitchen. So I may as well make something and make it something I like too - sausage rolls. 
This is a simple recipe that calls for a little frying, and baking. All up it should only take you about 30 minutes to prepare.

Plus, you can freeze some for snacks at a later date. This can be done pre-baking or after...then when the kids bring friends over, they're ready to go!

Dad made these often but they were mostly pork mince and onion. I've embellished them a little over the years with some veggies as I wanted a little healthiness...and the bacon was only added after reading Nagi's great post: https://www.recipetineats.com/special-pork-fennel-sausage-rolls/ last year.
She cooks like I do! 

I'm sure Dad wouldn't have minded the new ingredient! ;) Bacon is always good.

Simple Sausage Rolls

Prep Time: 25 minutes
Cook Time: 20 minutes
Total: 45 minutes

On the hunt for a great easy Aussie classic? This is the recipe for you! And the flavour in these sausage rolls is so moreish it will have you going back for more!

Watch My Video.

Recipe 

1/2 Brown Onion

1 Carrot

4-5 small Mushrooms

2 Celery Stalks

3 full Bacon Strips

2 Garlic Cloves

2 tbsp. Olive Oil

2 Eggs

Salt & Pepper

500g Pork Mince

1/2 cup Bread Crumbs

3 Parsley Sprigs

3 x Puff Pastry Sheets, thawed

1/2 cup Milk

Smokey BBQ and Tomato Sauce to serve

Method 

Heat your oven up to 180 degrees Celsius.

Place the pork mince into a glass bowl and have another bowl for the chopped ingredients.

Into the second bowl, add chopped onion, carrot, mushrooms. Also place the sliced celery stalks, chopped bacon and minced garlic. 

Heat a frying pan with a drizzle of olive oil. Once hot, add all of the chopped veggies and bacon. Fry until the onions start to clear and the bacon is lovely and crispy. Season with salt and pepper.
Once done, remove from heat and allow to cool.

Crack one egg onto the pork mince and place bread crumbs on top. Finely chop the fresh parsley leaves into the bowl.

As soon as the fried mix is fine to touch, pour the pan ingredients into the first bowl with the pork mince and stir with your hand until everything is mixed through.

Cut your three puff pastry sheets in half and set aside. 

Pile meat mixture into the centre of each puff pastry half sheet. Once you're sure the mix is even amongst the six halves, crack the second egg into milk and mix to make your egg wash.

Brush one side of the minced pastry sheet. This will stick the other side as you roll, removing the plastic backing from the puff pastry.

Slice to the size you require (I prefer into 4 so they are a good size for parties and football).

Prick with a fork to create holes on each, then brush with egg wash.

Place into the oven for 20-30 minutes, (see tip below), checking at the 20 minute mark for a lovely golden colour.

Don't forget to serve with your favourite sauces!

TIP: If slicing the sausage rolls larger, turn the oven down 10 degrees and keep in for longer; if slicing smaller, check on them at the 15minute mark!

                                                      Happy Hunting!