Author Jean Morrison
Our son, Jeremy, is over the moon whenever he finds out I'm making sausage rolls. I swear he could eat a whole plate of them himself.
Sausage mince is not a healthy food so much as you might like these you should only eat a few of them
Preparation time: 40 minutes
Cooking time: 35 minutes
Quantity: 48 sausage rolls
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3 carrots, grated
2 onions, chopped very finely
2 heaped teaspoons dried mixed herbs
1 egg, beaten
2 teaspoons chopped garlic
1kg sausage mince
2 good handfuls quick cooking oats
1/2 teaspoon salt
6 sheets frozen puff pastry
1 egg extra, beaten
Defrost pastry under a tea towel so it doesn't dry out. Pre heat oven to 200 degrees Celsius. Place a sheet of baking paper on a large oven tray.
Mix first eight ingredients together in a large mixing bowl. It is easiest to use your hand to do this.
Cut each sheet of pastry in half. With long edge in front of you place 1/12 of mixture along the long edge of this half sheet. Brush the furthest side of the half sheet with the extra beaten egg. Carefully roll up the pastry enclosing the mixture. Gently cut each long roll into four equal lengths. Place them on the oven tray leaving about 2 cms. (one inch) gap between each roll. Continue in this way with the remainder of the mixture.
Brush the rolls with egg.
Bake for 20 minutes, reduce heat to 150 degrees Celsius and cook for a further 10 - 15 minutes until rolls are golden brown.
Makes 48 sausage rolls. Or cut each large roll into 6 smaller portions and make 72 little sausage rolls.
These sausage rolls are delightful served with home made tomato sauce or sweet chilli sauce.
Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.
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