How to Make Sausage Rolls & Homemade Ketchup – For me sausage rolls are so very Australian. They’re my childhood: the school canteen, rainy days with nana at home & as a treat once in awhile from the local pie shop. A sausage roll is ground meat – almost always, pork, with some seasoning rolled into a sausage shape, encased in puff pastry & cut into individual sausage rolls – big or small – your choosing. When I was a kid it was just ketchup from little squeeze packs but here I zjooshed-up the humble sausage roll & added a homemade ketchup; delicious but if you don’t have time then grab the bottle. Either way, these sausage rolls will be delicious. Americans don’t do sausages like the Aussies & Brits do – sadly, so if you’re making this in the US, you could use good bratwursts or breakfast sausages, just make sure they’re fresh (as in – raw).
HOW TO MAKE SAUSAGE ROLLS & HOMEMADE KETCHUP
Ingredients
SAUSAGE ROLLS
- 1 lb 450g fat pork sausages, about 4 to 5
- 1/2 cup onion diced
- 1/2 cup panko breadcrumbs
- 3 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh sage
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Pinch of salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon crushed red pepper chili flakes
- 2 large eggs
- 2 sheets puff pastry, thawed according to box directions (1.1lb/497g)
- Black or white sesame seeds optional
QUICK AND EASY HOMEMADE KETCHUP
- 1 tablespoon olive oil
- 1/2 white onion very finely chopped
- 2 garlic cloves chopped
- 2 tablespoons tomato paste
- 2 teaspoon all-purpose plain flour
- 14 oz can diced fire-roasted tomatoes, not drained
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper chili flakes
Instructions
To make the sausage rolls:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- Split each sausage down the middle and remove the filling into a medium bowl. Add the onion, breadcrumbs, parsley, sage, Worcestershire sauce, tomato paste, salt, black pepper, red pepper and one egg; mix until thoroughly combined – I prefer to do this with my hands.
- Divide the mixture into 6 equal parts. Roll into logs 10 inches (24cm) long.
- Roll one sheet of pastry on a lightly floured surface until it measures 10 inches (24cm) x 12 inches (30cm). Cut into 3, 4-inch (10cm) strips. Place a sausage log on each strip. Brush the edges of pastry with lightly beaten egg and fold pastry over to enclose the filling. Cut each strip into 3 equal pieces. Place seam-side down on a prepared baking sheet. Repeat with the remaining filling, pastry and egg.
- Brush each sausage roll with egg and cut two or three small slits on each to allow steam to escape. Sprinkle with sesame seeds. Bake in the preheated oven for 25 to 30 minutes until golden brown and puffed, switching sheets around in oven halfway through cooking. Makes 18 sausage rolls.
To make the sauce:
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes until softened. Add tomato paste and flour, cook, stirring constantly for 1 minute to cook tomato paste. Add the tomatoes with their juice, vinegar, sugar, salt and crushed red peppers; stir to combine. Bring to a boil. Cook, uncovered, stirring occasionally, for 5 minutes, until thickened. Spoon the mixture into a blender and blitz until very smooth. Serve with sausage rolls. Makes about 1 1/3 cups.