With Mother’s Day just around the corner I thought it only fitting to dedicate today’s Fresh Food Friday blog to my own mum and what better way to do that than by sharing my mum’s famous sausage roll recipe!
Mum taught me this recipe at a very young age and I still remember loving sticking my hands in the mixture to combine it all.
I’d always attempt to pinch one as soon as they came out of the oven, steaming hot and smelling delicious – there’s nothing like the smell of a freshly cooked homemade sausage roll!
Mum was always two steps ahead though, warning that she had counted them and would know straightaway if one went missing. Funny – I often catch myself saying the same thing to my kids and grandkids now… I guess history really does repeat itself!
So without further ado, here it is – one of the best sausage roll recipes there is! Because it’s Mother’s Day I thought I’d also share a treat at the bottom of the page, so if mum has a sweet-tooth she might prefer some Raspberry Nutella Hearts instead! Savoury or sweet, I’ve got you covered!
These recipes were made from ingredients purchased from Erindale Farm Butchery, Safeway and Bakers Delight.
Mum’s Sausage Rolls
500 grams sausage mince
500 grams premium mince
2 sticks of celery
2 brown onions
2 cloves of garlic
1 corn cob
1 packet of puff pastry sheets
½ bunch flat leaf parsley
Preheat oven to 180 degrees.
Start by placing all of the mince meat into large mixing bowl.
Quarter the onions and chop the carrots and celery then pop into your trusty kitchen whiz or processor, along with the garlic and parsley, whizzing until finely chopped.
Add the vegie mix to the bowl of meat, along with the corn once you’ve sliced it off the cob.
Using clean hands, mix the ingredients together until well combined.
Lay out the sheets of pastry and cut each sheet into quarters, then take your pastry brush and paint with milk till nicely coated. Spoon mixture into the centre of each square then roll up, repeating until all of the mixture is used.
Place the sausage rolls in rows on the oven tray, paint the top of each one with milk and sprinkle with sesame seeds before placing into the oven. Keep turning until golden brown then remove from oven and allow to cool a little before tucking in – if they last on the tray for that long that is!
If that savoury recipe doesn’t get you salivating, then keep reading – the sweet stuff is coming right up!
These Raspberry Nutella Hearts are my ultimate cheat treat
Soft rolls (I used hamburger rolls)
Heart-shaped cookie cutter
Icing sugar for dusting
Using the cookie cutter, cut out hearts shapes from the soft rolls, then halve them so you’ve got two hearts each time.
Spread one side of each heart with Nutella, cover one side only with raspberries and place the other half of the Nutella-covered heart on top.
Pop into the sandwich press for a few minutes, just long enough to heat, then place on a serving board and dust with icing sugar.
Hope all of the Mums have the best day this Mother’s Day and get spoilt rotten!
Janet Rockes is a stylish Bendigo local and creator of The Travelling Table. A family lady at heart, Janet enjoys cooking up big feasts on weekends for her grandchildren. In a professional sense, her talent lies in her ability to transform nothing into something amazing. As a visual merchandiser, Janet shines in handcrafted props and food styling, creating unique concepts for events. Check out her website here