Baking - Entertaining - Lunch - Snacks

Lamb and Rosemary Sausage Rolls

January 22, 2014

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Australia Day is one of my favourite Public Holidays. It’s a couple of days before I go back to work (eeek!) and one last chance to catch up with friends before I return to the daily grind. 

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IMG_7017xWe’re told to eat Lamb on Australia Day, so I thought I’d whip these up. These will be gobbled up well before the 26th, but I hope you make them for Sunday or any day!

Lamb and Rosemary Sausage Rolls

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(Makes 24 Mini, 16 Small or 4 Large Rolls)

You will need:

  • 500g of Lamb Sausages
  • 1/2 cup of fresh breadcrumbs
  • 1/4 cup plus 2 teaspoons of milk
  • 3 teaspoons of finely chopped rosemary
  • 1 small onion
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • 2 sheets of puff pastry
  • 1 egg yolk
  • Sesame seeds to sprinkle

What you need to do:

  1. Pre heat your oven to 200 degrees and line a flat baking tray with baking paper
  2. Pour the 1/4 cup of milk over the fresh breadcrumbs and allow to soak
  3. Finely dice the onion and chop the garlic
  4. Sauté the onion and garlic until soft then add the rosemary and sauté for a further 2 minutes
  5. Remove from the heat and cool slightly
  6. Remove the sausage meat from the casings and add to the breadcrumbs
  7. Add the onion mix and work well until combined and divide into 4
  8. Cut the puff pastry sheets in half
  9. Place a quarter of the mix along the long edge of the puff pastry in a sausage shape
  10. Roll to enclose the meat ensuring the sausage roll is placed seam side down on the baking tray
  11. Cut the roll into desired lengths
  12. Combine the egg yolk and 2 teaspoons of milk and brush the rolls then sprinkle sesame seeds
  13. Bake for about 35 minutes or until golden

Some tips:

  • You could replace the lamb with any other sausage meat you like
  • Experiment with different herbs
  • Cooking time may vary depending on the size of the sausage roll
  • You could freeze them at step 10 and bake from frozen

Happy Australia Day for Sunday!

Erin xx

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