One of Marc’s oldest and dearest friends from school is from Australia. When he had to move back, they wrote letters (this was pre-internet) but then lost touch for a while. Through the magic of Facebook, they got back in touch years ago and it has been a beautiful friendship ever since! It’s amazing how computers can bridge the distance literally across the world. I finally got to meet his friend Liam and his wonderful wife Lauren in person when they flew in a couple of weeks before our wedding. They came to all of our wedding festivities and Liam was even one of the groomsmen. Lauren and I became fast friends when they were here and I love chatting with her on the computer, especially about food. She asked me if I knew about Australian sausage rolls and I didn’t. So she sent me a recipe a while back and I had to try it because it sounded so good. They were easy to make!
These babies definitely became one of my favorite bites. They were so savory and full of great texture. So here’s a big cheers to my dear friend down under Lauren for the wonderful recipe! You can find the recipe she sent me here. I adapted it with a few changes but still followed it fairly closely. Enjoy, friends!
Australian sausage rolls are such a classic from the land down under! An amazing sausage filling gets wrapped in flaky puff pastry.
- 1 1/2 pounds ground sweet Italian sausage
- 1 whole onion finely diced
- 1 whole carrot peeled and grated
- 1 cup baby spinach finely chopped
- 1 clove garlic minced
- 1 sprig rosemary finely chopped
- 1 teaspoon smoked paprika
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 whole eggs divided
- 3 sheets frozen puff pastry thawed
- black sesame seeds as needed for sprinkling on the rolls
- ketchup for serving
- First, prepare the filling. Combine the ground Italian sausage, onion, carrot, spinach, garlic, rosemary, smoked paprika, salt, pepper and one of the eggs in a bowl. Mush it together with clean hands thoroughly like you are making meatballs or meatloaf. Set the bowl aside. Pre-heat the oven to 400 and line two sheet pans with silicone mats or parchment paper. Crack the other egg into a bowl and beat it to make an egg wash. Take the puff pastry sheets and lay them out on a clean work surface. Cut them each in half lengthwise to have 6 strips total of puff pastry.
- Divide the sausage filling into 6 equal portions. Mold one of the portions into a log down the length of one of the puff pastry strips and repeat with the remaining 5 portions to fill each sausage roll. It's best to do all 6 fillings at once before rolling them up so you don't have to wash your hands between each roll. Roll each puff pastry sheet tightly to surround the sausage log. Then brush each roll with egg wash and sprinkle them with the black sesame seeds.
- Cut each roll into 6 equal pieces to have 36 pieces total. Line 18 pieces up onto each sheet tray and bake the sausage rolls for 20 minutes. Then reduce the heat to 350 and bake them for another 10 minutes. When they are done, take them out and serve them immediately as a party bite or fun lunch! They can also be frozen up to the point before baking. Just freeze them in a single layer so that they don't stick to each other and bake them right from frozen as you need them! They are traditionally served with ketchup and it works so well. Enjoy!