sausage rolls
- 500g good-quality sausages (about 6 thick sausages)
- 1½ cups (100g) fresh sourdough or wholemeal breadcrumbs
- ½ cup (125ml) milk
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 3 large Lebanese flatbreads (wholemeal is best)
- extra virgin olive oil, for brushing
- 2 teaspoons sesame seeds (you can choose black or white)
- Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
- Using a small sharp knife, carefully make a hole in the end of each sausage and squeeze out the mince into a big bowl, discarding the casings. Add the breadcrumbs, milk, tomato paste and Worcestershire sauce. Mix with a spatula to combine.
- Using clean hands, shape one-third of the mince mixture into a log to fit along the centre of 1 of the flatbreads. Roll up to enclose. Trim 1cm from each end and slice the roll into 6 pieces. Arrange them, seam-side down, on the tray. Repeat to make 18 rolls.
- Using a pastry brush, brush the rolls with oil and sprinkle with the sesame seeds. Bake for 20–25 minutes or until the filling is cooked through. Wearing oven gloves, remove the tray from the oven and allow to cool a little. Serve the sausage rolls with some tomato relish or your favourite sauce for dipping. Makes 18
Cook’s tip:
Choose your favourite type of sausage – beef, lamb and pork are all delicious. Or, why not ask your local butcher what their specialty flavour is!
© DONNA HAY GROUP
