Sausage rolls

Sausage rolls

Total: 50 min. | Active: 30 min.
Nutritional value / piece: 317 kcal
, Fat: 22 g
, Carbohydrate: 16 g
, Protein: 13 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
½ tsp ground cumin
½ tsp fennel seeds

Meat filling

200 g veal sausage meat
200 g minced meat (beef and pork)
80 g ham cubes
2 tbsp coarse-grain mustard
2 tbsp breadcrumbs
½ bunch parsley, finely chopped
½ tsp salt
a little pepper

Rolls

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 egg, beaten
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How it's done

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Filling

Heat the oil in a non-stick frying pan. Sauté the onion, garlic, cumin and fennel seeds for approx. 5 mins. Place the onion mixture in a bowl, allow to cool slightly.

Meat filling

Add the veal sausage meat to the onion mixture along with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass.

Rolls

Cut the pastry into 8 equal pieces. Spread the filling lengthwise down the middle of each piece of pastry, leaving a border of approx. 2 cm all the way around. Brush the edges with a little egg, fold loosely over the meat and press down firmly with a fork. Place the sausage rolls seam-side down on a baking tray lined with baking paper, brush with the remainder of the egg.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve while still warm.

Good to know
Serve with: Salad

How-tos

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