19/01/201821/01/2018 by bernadinek

Cheeseburger Sausage Roll Recipe

Last time I made sausage rolls…. I mentioned to John how nice Cheeseburger ones would be. So, the time came to make some more (they live in the freezer in lunch sized packs)

I tried a variety of methods when making these – some were easier, some were tastier. This was the best of both worlds.

Easy, delicious, but…..a teeny bit messy. There is nothing to stop the sauces from oozing out a little as you roll the pastry. Have a sink of warm, soapy water and a towel handy. Then it’s a doddle.

Cheeseburger Sausage Rolls

Makes: 40 small sausage rolls

Ingredients:

500g of lean Mince
5 sheets of Puff Pastry
2 large Palmdale Free Range Eggs (plus one for brushing over pastry)
1 cup of fresh breadcrumbs (3/4 of dried – they soak up more liquid)
1 cup of cooked, chopped Palmdale Bacon
1 large onion chopped finely (I had 1 cup of caramelised onions left from a BBQ the day before and used them – they added an extra special flavour)
250g of grated cheese. I used Cheddar, but Swiss, Mozzarella or Provolone would be lovely too.
1 heaped teaspoon of stock concentrate or 1 large stock cube crumbled. Flavour as appropriate for the meat used (eg: Chicken for Chicken Mince, Beef for Beef)
Your choices of sauce/s. I used American Mustard and Home Made BBQ sauce
Grated Parmesan cheese or Sesame Seeds for sprikling on top (optional)

Method:

Preheat the oven to 200oC (180o Fan Forced)
Using a fork, beat up the extra egg in a small bowl. This will be for brushing over pastry.
Defrost pastry sheets
Mix together the Mince, breadcrumbs, 2 eggs, onion, bacon and stock concentrate/powder well
Divide Mixture into 10 even sized balls
Take one sheet of puff pastry and run a sharp knife down the centre, dividing evenly into 2
Run the sauce/s down each side of the pastry (too messy if added on top of the mince, much better underneath). I used a teaspoon to smooch the BBQ sauce, the mustard came with a nozzle
Pick up one of the meat/mix balls and roughly squish it into a long roll. Place it on top of the sauce, along the length of the pastry. Even it out.
Do the same for the other side with another ball of mixture.
Sprinkle grated cheese (or narrow, thin slices) of cheese over the meat. (I tried mixing the grated cheese in with the meat, buy this was HEAPS better)
Brush your pastry in the centre, covering the cut. Roll the pastry over towards the middle, covering the meat mixture
Pick up the long Sausage Rolls and place them on your baking tray. THEN cut each one into 4.
Brush each Sausage Roll with beaten egg mix.
If you have smeared escaping sauce on the pastry – no worries, cover it up with the grated parmesan cheese
Each tray will take 15-20 minutes to brown completely.
Take the cooked sausage rolls and place them on a cooling rack immediately, or they will go soggy

Recipe courtesy of Palmdale Village Meats, Chicken and Seafood

Another way we’re happy to serve!

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