JoLinda Van Vuuren
BULLY BEEF SAUSAGE ROLLS
Everybody loves pies and sausage rolls and here is a quick and easy recipe for delicious sausage rolls. You can serve them as a snack or as a meal with some onion gravy and mashed potatoes.
Ingredients
30 ml (2 T) sunflower oil
2 large onions, finely chopped
625 ml (1¼ C) water
1 packet brown onion soup
45 ml (3 T) finely chopped parsley
1 x 300 g can of Bull Brand Corned Meat
60 ml (¼ C) finely chopped spring onion
15 ml (1 T) dried Italian herbs
45 ml (3 T) mayonnaise
30 ml (2 T) chutney
15 ml (1 T) Worcester sauce
1 x 400 g roll puff pastry, defrosted
1 egg
15 ml (1 T) milk
Method
First prepare the gravy by heating the oil in a large frying pan and adding the onions. Fry until golden and soft. Whisk together the water and soup powder and add to the onions, stirring well until the sauce cooks and thickens. Stir in the parsley, cover and keep warm.
To prepare the sausage rolls, chop the Bull Brand Corned Meat, transfer to a mixing bowl then mash coarsely. Add the spring onion, dried herbs, mayonnaise, chutney and Worcester sauce and mix well.
Unroll the pastry onto a board and spoon the meat mixture on to the long side of the pastry, near the edge. Roll the pastry up and make sure that the pastry edges overlap. With the edge at the bottom, slice the roll into pieces as long as you wish and arrange them onto a baking sheet, leaving about 3 cm space around each piece.
Whisk together the egg and milk and lightly brush the sausage rolls all over with the mixture. Lastly, using sharp scissors or knife, make two or three small slits into the top of each sausage roll.
Bake in an oven preheated to 200 ºC for 20 minutes or until the pastry is crisp and golden. Remove from the oven and serve warm with gravy of your choice.
Serves 4 - 6
Recipe: Bull Brand Beef.
Ingredients
30 ml (2 T) sunflower oil
2 large onions, finely chopped
625 ml (1¼ C) water
1 packet brown onion soup
45 ml (3 T) finely chopped parsley
1 x 300 g can of Bull Brand Corned Meat
60 ml (¼ C) finely chopped spring onion
15 ml (1 T) dried Italian herbs
45 ml (3 T) mayonnaise
30 ml (2 T) chutney
15 ml (1 T) Worcester sauce
1 x 400 g roll puff pastry, defrosted
1 egg
15 ml (1 T) milk
Method
First prepare the gravy by heating the oil in a large frying pan and adding the onions. Fry until golden and soft. Whisk together the water and soup powder and add to the onions, stirring well until the sauce cooks and thickens. Stir in the parsley, cover and keep warm.
To prepare the sausage rolls, chop the Bull Brand Corned Meat, transfer to a mixing bowl then mash coarsely. Add the spring onion, dried herbs, mayonnaise, chutney and Worcester sauce and mix well.
Unroll the pastry onto a board and spoon the meat mixture on to the long side of the pastry, near the edge. Roll the pastry up and make sure that the pastry edges overlap. With the edge at the bottom, slice the roll into pieces as long as you wish and arrange them onto a baking sheet, leaving about 3 cm space around each piece.
Whisk together the egg and milk and lightly brush the sausage rolls all over with the mixture. Lastly, using sharp scissors or knife, make two or three small slits into the top of each sausage roll.
Bake in an oven preheated to 200 ºC for 20 minutes or until the pastry is crisp and golden. Remove from the oven and serve warm with gravy of your choice.
Serves 4 - 6
Recipe: Bull Brand Beef.
