Description of this recipe
These aren’t your average sausage rolls! Our B85 Beef Sausage Rolls take the classic comfort food to a whole new level with a burst of flavor and a satisfyingly crispy, flaky pastry. We’re talking juicy, seasoned beef filling, a hint of spicy jalapeno, and a generous blend of cheddar and parmesan cheeses, all wrapped in buttery puff pastry. They’re perfect for a quick lunch, a party appetizer, or even a hearty snack.
Why you will love this recipe
You’ll fall head-over-heels for these sausage rolls because they’re:
- Bursting with flavor: The combination of savory beef, spicy jalapeno, and sharp cheeses creates a symphony of flavors that will dance on your taste buds.
- Incredibly satisfying: The rich, meaty filling and the flaky, buttery pastry make these sausage rolls a truly indulgent treat.
- Surprisingly easy to make: Despite their gourmet taste, these sausage rolls are surprisingly simple to prepare.
- Perfect for any occasion: Whether you’re hosting a party or just looking for a delicious snack, these sausage rolls are always a crowd-pleaser.
- Customizable: Feel free to adjust the ingredients to suit your preferences. Want it spicier? Add more jalapenos! Prefer a different cheese? Go for it!
Ingredients:
- 1 small onion, peeled, whole
- 1/2 cup panko breadcrumbs
- 500g/1 lb beef mince (ground beef), fattier the better
- 1 egg
- 2 garlic cloves, minced with garlic press or finely grated
- 1 beef stock cube, crumbled (OXO is my favourite) or 1/2 tsp cooking salt / kosher salt
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
- 1/4 tsp black pepper
- 1/3 cup pickled jalapeno, roughly chopped (~3mm)
- 1 1/2 cups (150g) cheddar, shredded, or other cheese of choice, pre-shredded ok
- 1/2 cup (50g) parmesan, shredded using box grater (pre-shredded ok)
- 2 sheets frozen puff pastry, butter is better (24cm / 9.5″ squares)
- 1 egg, separated
- Sprinkling:
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (or more white)
- Serving:
- Aussie tomato sauce or ketchup
Preparation:
- Step 1: Preheat oven to 200°C/425°F (180C fan-forced). Preparing the oven in advance ensures even cooking and a perfectly golden crust.
- Step 2: Onion Soak: Grate the onion in a bowl using a box grater, reserving all the onion juices. Add panko breadcrumbs and toss to wet. Soaking the panko in the onion juice adds moisture and flavor to the filling, preventing it from drying out during baking. This step is crucial for a juicy and tender sausage roll.
- Step 3: Everything Else But Cheese: Then add beef, egg, garlic, stock cube, salt, pepper, and jalapeño to the onion and panko mixture. Mix well with hands to combine. Using your hands is the best way to ensure that all the ingredients are evenly distributed throughout the beef mixture. Don’t be afraid to get messy!
- Step 4: “Crumble” in Cheese: Add cheddar and parmesan cheeses, then use fingers to firstly “crumble” the cheese through the beef before mixing well with hands (this method prevents cheese from clumping together). Crumbling the cheese ensures that it melts evenly throughout the filling, creating pockets of gooey, cheesy goodness.
- Step 5: Roll: Barely thaw puff pastry (stiffer = easier to handle). Divide meat into 2 equal logs. Roll up in the puff pastry, then overlap the base with double layer, sealing with egg white. Finish with the seam side down and trim off surplus puff pastry (about 2 cm/0.8″). Working with slightly thawed puff pastry makes it easier to handle and prevents it from becoming too sticky. Sealing the pastry with egg white ensures that the sausage rolls stay closed during baking.
- Step 6: Finish Sausage Rolls: Cut each log in half. Cut 3 diagonal slashes on the top of each sausage roll. Brush with egg yolk, sprinkle with sesame seeds. Slicing the sausage rolls before baking allows steam to escape, preventing the pastry from becoming soggy. Brushing with egg yolk gives the sausage rolls a beautiful golden sheen, while the sesame seeds add a touch of nutty flavor and visual appeal.
- Step 7: Bake: Place the sausage rolls on a paper-lined tray. Bake for 35 minutes, then transfer onto a rack (to elevate out of fat). Bake a further 15 minutes until pastry is deep golden and the underside is crispy. Baking the sausage rolls on a rack allows air to circulate around them, ensuring that the bottom crust is as crispy as the top.
- Step 8: Cool and Serve: Cool on rack for 5 minutes before attacking! Serve with Aussie tomato sauce or ketchup. Allowing the sausage rolls to cool slightly before serving prevents the filling from being too hot and messy. Aussie tomato sauce or ketchup is the classic accompaniment, but feel free to experiment with other dipping sauces.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot with Aussie tomato sauce or ketchup for dipping.
- Pair with a side salad for a light lunch.
- Cut into smaller pieces and serve as an appetizer at parties.
- Enjoy as a satisfying snack on the go.
- These sausage rolls are amazing served alongside other appetizers and finger foods!
Tips:
- For the best flavor, use high-quality beef mince with a good amount of fat.
- Don’t overmix the beef mixture, as this can make it tough.
- If you don’t have pickled jalapenos, you can use fresh jalapenos, but be sure to remove the seeds and membranes for a milder flavor.
- Feel free to experiment with different cheeses. Gruyere, mozzarella, or pepper jack would all be delicious.
- For a vegetarian option, substitute the beef mince with lentils or mushrooms.
- Make a big batch of these sausage rolls and freeze them for later. Simply bake them from frozen, adding a few extra minutes to the cooking time.
- Make sure to use butter puff pastry for the flakiest, most delicious results. The extra richness from the butter makes a huge difference!
- If your puff pastry is sticking to the counter, lightly dust it with flour.
- Don’t overcrowd the baking sheet. Give the sausage rolls enough space to cook evenly.
- Let the sausage rolls rest for a few minutes after baking before serving. This will allow the filling to set slightly and prevent it from being too runny.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Nutritional Information: (Approximate, will vary based on specific ingredients)
Calories: 450 (per sausage roll)
Protein: 25g (per sausage roll)
Sodium: 600mg (per sausage roll)
Conclusion
These B85 Beef Sausage Rolls are a guaranteed crowd-pleaser! With their flavorful filling, flaky pastry, and easy preparation, they’re the perfect addition to any meal or gathering. So, gather your ingredients, fire up the oven, and get ready to experience sausage rolls like never before!
5 Questions and Answers About This Recipe
Q1: Can I make these sausage rolls ahead of time?
A: Absolutely! You can prepare the sausage rolls up to the point of baking, then store them in the refrigerator for up to 24 hours. Alternatively, you can freeze them for up to 3 months. When ready to bake, simply add a few extra minutes to the cooking time.
Q2: I don’t have pickled jalapenos. What can I use instead?
A: If you don’t have pickled jalapenos, you can use fresh jalapenos, but be sure to remove the seeds and membranes for a milder flavor. You could also use a pinch of red pepper flakes or a dash of hot sauce to add a touch of spice.
Q3: Can I use a different type of cheese?
A: Yes, feel free to experiment with different cheeses. Gruyere, mozzarella, or pepper jack would all be delicious alternatives to cheddar and parmesan.
Q4: Can I make these sausage rolls vegetarian?
A: Yes, you can easily adapt this recipe to make it vegetarian. Simply substitute the beef mince with cooked lentils, chopped mushrooms, or a combination of both. You may need to adjust the seasoning to taste.
Q5: Why is it important to grate the onion and soak the breadcrumbs in the juice?
A: Grating the onion releases its juices, which then soak into the panko breadcrumbs. This adds moisture and flavor to the filling, preventing it from drying out during baking. This technique is crucial for ensuring that the sausage rolls are juicy and tender. The onion flavour is also more evenly distributed through the sausage roll.
