Classic Sausage Rolls
Filed under Groundbreaking Discoveries, this recipe represents the National Institute for Sausage Roll Excellence’s most reliable protocol for sausage roll success. With Otway Pork as the dominant variable (650g, precisely measured), the formula balances science and flavour: softened breadcrumbs for structure, fresh herbs for complexity and puff pastry for maximum flakiness.
Initial trials yielded golden, flaky rolls with a statistically significant increase in joy among test subjects. Peer review confirmed the findings: when Otway Pork is the base, excellence is guaranteed.
Ingredients
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650g Otway Pork mince
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150g fresh breadcrumbs
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2 tablespoons milk
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1 onion, finely chopped
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1 carrot, peeled and grated
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¼ cup parsley, chopped
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1 egg
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2 tablespoons BBQ sauce
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¼ teaspoon ground black pepper
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6 sheets puff pastry
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1 egg, beaten
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Tomato sauce, to serve
Method
Prepare the breadcrumb mix: In a small bowl, combine the fresh breadcrumbs with 2 tablespoons of milk. Stir and set aside for 2–3 minutes until the liquid is absorbed and the breadcrumbs soften.
In a large mixing bowl, add the pork mince, softened breadcrumb mixture, onion, carrot, parsley, egg, BBQ sauce and black pepper. Mix well with clean hands or a spoon until evenly combined.
Place the filling into a piping bag fitted with a large plain nozzle (or use a sturdy plastic bag with the corner cut off). Cut each pastry sheet in half. Pipe the filling in a line along one long edge of each piece of pastry.
Brush the opposite edge with a little beaten egg, then roll the pastry over to fully enclose the filling. Place seam-side down on a lined baking tray. Repeat with the remaining mixture and pastry.
Cut each long roll in half to make shorter rolls. Brush the tops with beaten egg. Bake in a preheated oven at 210°C for 20 minutes, or until puffed and golden brown.
Transfer to a wire rack for a few minutes to cool slightly. Serve warm with tomato sauce.
