You can’t go past these amazing sausage rolls. The Air Fryer cooks them to perfection in 12 minutes, because you want the first dozen to be ready quickly for hungry people! While they are devouring the first lot, you can be cooking the second round. If you don’t have an Air Fryer, then pop them into a preheated oven (180) for about 20 minutes. A great tip for you though – cook them on a cake rack over a tray. The excess fat from the filling will drip through. The sausage roll won’t sit in it! The secret to crispy pastry on the bottom of your sausage roll!
All sorts of variations on the beef and vegetable recipe are suggested as well. Even vegetarian and seafood options. What more could you want from one recipe???
Sausage Rolls – Beef and vegetable
- Phillips XXL Air Fryer
- mixing bowl
- 500 grams lean beef mince
- 500 grams beef sausage meat
- 1 large carrot
- 1 medium brown onion
- 1 tbsp Italian herb mix paste
- 2 tspn beef stock powder
- 1 cup breadcrumbs
- 3 sheets frozen puff pastry thawed
- Roughly chop the carrot and onion. Put in a food processor and pulse with the herbs and stock powder
- Put mince, sausage meat, breadcrumbs and carrot mixture in a large mixing bowl. Mix together thoroughly – best with you hands. I always put disposable cooking gloves on because the mince is usually really cold!!
- Lay three sheets of pastry out on preparation space. Cut each of them in half, so you have 6 rectangles.
- place enough filling along the long edge of each rectangle, so that you can roll them and have about 1cm overlap to hold the sausage roll together.
- Cut each long roll into 6 pieces – these are the perfect two bites (or one for hungry teenagers) Brush with beaten egg if you want a really golden crunch on your pastry.
- Arrange one dozen in the basket of your Air Fryer, Turn onto 180, and set timer for 12 minutes. Press start and pour yourself a glass of wine while it does all the work for you.
- Repeat the last step twice more to make all 36.
Ideas for different fillings
There are so many different combinations that can fill these wonderful sausage rolls. The secret though, is to make sure you don’t overfill them when rolling them up. Otherwise, they’ll pop open when you are baking them. (still edible though, so don’t despair). Here’s a great combination using lamb mince. https://harvestkitchen.net.au/lamb-sausage-rolls/ And another favourite is turkey mince, vegetables and brie cheese. You can serve these on Boxing Day with some of the leftover cranberry sauce. YUM
I love the fact that when I googled who invented the sausage roll, it came up with some controversy! Both the Brits and the Americans lay claim! And then France wanted their two bob’s worth as well! Either way, they are around to stay, and have been reinvented over and over. Somewhere out there in Googleland, there’s even a recipe for a vegan sausage roll. That seems a bit of a tautology. Who cares, as long as they taste great and you enjoy them.
Check out my Facebook page for more ideas and recipes. https://www.facebook.com/harvestkitchenlaunceston/