Spiced Sausage Rolls
The combination of spices in these sausage rolls provides a lovely aromatic quality and full flavour. The flaky pastry and pork filling provide a welcome and familiar texture, however the flavour profile is not like your traditional sausage roll. See my other Snack recipes for more tasty treats.
Sausage Roll Ingredients
The difference: The spices are what make the real difference in these sausage rolls. They add an aroma and flavour that complement the pork.
The protein: I use pork mince and streaky bacon. As I don’t use sausage mince in this recipe, I make sure the meat I use is not lean. The fat content helps with the texture and flavour.
The vegetables: The onion and carrot both add a little sweetness and moisture to the spicy sausage roll filling. The onion also adds a texture that breaks up the large meat content.
The pastry: I use frozen ready rolled puff pastry. It’s convenient, easy and tastes good.
The tasty garnish: The nigella and / or sesame seeds, while both look good, also add an extra depth of flavour. I like the nigella seeds for the complementary flavours with the seeds in the filling. However, sesame, although a more subtle flavour, works well too. Alternatively, you can omit the seeds altogether if that’s your preference, and it won’t compromise the flavour of the Spiced Sausage Rolls.
To Serve
While tasty on their own, these sausage rolls can be served with a number of condiments. It might be your traditional tomato sauce or (my personal favourite) some spicy chilli jam. The choice is yours.
Feedback: Did you try the Spiced Sausage Rolls? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Pastry dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Spiced Sausage Rolls
Flaky puff pastry with aromatic spiced sausage roll filling. These bite sized treats are great for parties, picnics and snacks.
24
Sausage Rolls10
minutes30
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Ingredients
- Filling
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp olive oil
1 small brown onion, finely diced
150 grams streaky bacon (do not remove the fat), finely diced
1 clove garlic, minced
300 grams pork mince (not lean – you can use sausage mince)
1 carrot, minced (grated superfine)
¼ tsp salt
¼ tsp pepper
½ tsp ground coriander seeds
- Assembly
2 sheets ready rolled puff pastry
1 egg, lightly beaten
1 tbsp nigella or sesame seeds (optional)
Directions
- Filling
- Heat oven to 200C |180C fan forced and line a large baking sheet with baking paper.
- Heat a frying pan over medium-high heat and add the cumin and fennel seeds. Shake them in the pan over the heat for approximately 20-30 seconds (keep an eye on them). They should become aromatic and have a toasted smell. Don’t let them burn. Transfer the seeds to a mixing bowl.
- Heat the oil in the same pan over medium heat. Cook the onion and bacon for one minute. Add the garlic and cook until the onion and bacon are soft (not crispy). Cool.
- Add the mince, carrot, salt, pepper and coriander to the seeds. Once cooled, add the bacon mix. Mix with your hand until well combined.
- Assembly
- Lie the puff pastry sheets on a bench and cut each in half horizontally. Brush one long side of each half with the egg. Place a ¼ of the filling lengthwise on each half, forming a long sausage shape.
Fold the non-egg side over top of the filling. Roll tightly towards the egg side, making sure the pastry edges join. Cut each roll equally into 6.
Place on the tray and brush with the remaining egg. Sprinkle with seeds and bake for 20-25 minutes, or until golden brown.
Serve with your favourite sauce – I like them with a little chilli jam.
Give my other tasty Pastry recipes a go.