Sausage roll is a type of savoury pastry very popular here in New Zealand as well as Australia. Basically it is sausage meat wrapped in puff pastry then baked until golden brown. Its origin is most probably British but a lot can debate that it might be the Greeks or Romans as there is no account of its origins up to this date. The main components though have definitely originated from different places like the puff pastry from the French and sausages from different parts of Europe. It was just the British who popularized wrapping the sausage meat onto a puff pastry. Then at some point British settlers in Australia and New Zealand had brought the recipe with them and the rest was history.
This is nearly as popular as savoury pies in this part of the globe as you can see them everywhere from takeaways, petrol stations or even dairy shops. It is even popularly served on occasions like parties and get together. A really simple dish to prepare especially if you use the ready-made pastry you can buy on supermarkets, then all you need is a good sausage and you’re good to go.
- 400g good sausage meat
- 1 large white onion, finely chopped
- handful parsley, chopped
- ready-rolled puff pastry
- 1 egg, beaten
- bread crumbs
- freshly ground black pepper
- Place sausage meat in mixing bowl then combine together with parsley, onion and freshly ground black pepper.
- Unroll puff pastry and place an amount of sausage mixture in the middle of the pastry. Tightly roll the pastry around the meat mixture then seal the ends.
- Brush top with beaten eggs.
- Place in the refrigerator for at least 1 hour to chill, this makes it easier to individually slice.
- Slice into 1 inch pieces and bake in a 200C pre heated oven for 25 minutes or until pastry is golden brown.