Pork & Veggie Sausage Rolls
By Sarah Butler
This recipe is great for daily snacks and lunchboxes! The hidden vegetables are another easy way to get kids their 5 a day, be sure to make extra as these do not last long! These also freeze very well before or after cooking and are a great batch cooking option.
4 people
20 minutes
20 minutes
Ingredients
- 20 g Breadcrumbs
- 20 g Carrots (finely grated)
- 1 - Egg (beaten)
- 20 g Leek (finely chopped)
- 1 sheet Ready-to-roll Puff Pastry
- 1 pinch Salt and Pepper
- 3 tbsp Sesame Seeds
- 200 g SuperValu Irish Pork Sausages
- 2 tbsp Tomato Puree
- 1 tbsp Worcestershire Sauce
Method
- Pre heat oven to 220°C/200°C fan/Gas 7.
- Remove the sausages from their cases.
- Add the sausage meat, the leek, carrot, breadcrumbs, tomato pureé, Worcestershire sauce and a little salt and pepper into a large bowl.
- Combine well with a fork or using your hands.
- Cut the puff pastry sheet into three long strips with a sharp knife.
- Add 1/3 of the mixture to the centre of each strip of puff pastry.
- Brush one side of the pastry with egg wash and roll it over the meat to seal on the far side.
- Brush the tops of the sausage rolls with egg wash and sprinkle with sesame seeds.
- Cut the sausage rolls up into 1.5” pieces and place on a baking try.
- Bake for 19-20 minutes or until golden and enjoy!
- Store any extras in the freezer for up to 3 months and eat later! Make sure to defrost overnight in the fridge and reheat until piping hot before serving.
