SAUSAGE ROLLS WITH QUICK AND EASY HOMEMADE KETCHUP
For me these are so very Australian. They’re my childhood: the school canteen, rainy days with nana and the family home. When I was a kid it was just ketchup from little squeeze packs but here I jooshed-up the humble sausage and added a homemade ketchup; delicious but if you don’t have time then grab the ketchup. Either way, these sausage rolls will be good.
Servings: 18
Calories: 274kcal
Ingredients
SAUSAGE ROLLS
- 1 lb bratwurst sausages 4 or 5 sausages (ground pork or breakfast sausage will also work)
- 1/2 cup onion, diced
- 1/2 cup panko breadcrumbs
- 3 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh sage
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Pinch of salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon crushed red pepper chili flakes
- 2 large eggs
- 17.3 oz puff pastry sheets, thawed according to box directions (2 sheets)
- Black or white sesame seeds, optional
QUICK AND EASY HOMEMADE KETCHUP
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoon all-purpose plain flour
- 14 oz can diced fire-roasted tomatoes, undrained
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper chili flakes
Instructions
To make the sausage rolls:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- Split each sausage down the middle and empty the filling into a medium bowl. Add onion, breadcrumbs, parsley, sage, Worcestershire sauce, tomato paste, salt, black pepper, red pepper and one egg; mix until thoroughly combined - I prefer to do this with my hands.
- Divide the mixture into 6 equal parts. Roll into logs 10 inches (24cm) long.
- Roll one sheet of pastry on a lightly floured surface until it measures 10 inches (24cm) x 12 inches (30cm). Cut into 3, 4-inch (10cm) strips. Place a sausage log on each strip. Brush the edges of pastry with lightly beaten egg and fold pastry over to enclose the filling. Cut each strip into 3 equal pieces. Place seam-side down on a prepared baking sheet. Repeat with the remaining filling, pastry and egg.
- Brush each sausage roll with egg and cut two or three small slits on each to allow steam to escape. Sprinkle with sesame seeds. Bake in the preheated oven for 25 to 30 minutes until golden brown and puffed, switching sheets around in oven halfway through cooking. Makes 18 sausage rolls.
To make the ketchup:
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes until softened. Add tomato paste and flour, cook, stirring constantly for 1 minute to cook tomato paste. Add the tomatoes with their juice, vinegar, sugar, salt and crushed red peppers; stir to combine. Bring to a boil. Cook, uncovered, stirring occasionally, for 5 minutes, until thickened. Spoon the mixture into a blender and blitz until very smooth. Serve with sausage rolls. Makes 1 1/3 cups.
Nutrition
Calories: 274kcal | Carbohydrates: 19g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 444mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg