Vegemite & Cheese Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus chilling time
Cooking time: 25 minutes
Makes twelve large sausage rolls or thirty six party sized ones
- 600g/1.3lbs beef sausages (I used The Meat Merchant's Beef and Rosemary sausages)
- 2 cups grated cheese
- 2 slices white bread, processed
- 1 onion, peeled
- 2 cloves garlic, peeled
- 1 egg
- 1 -1 1/2 tablespoons Vegemite
- 1 1/2 tablespoons white sugar
- Eggwash (1 egg yolk mixed with 1 tablespoon
- 3 sheets puff pastry
Step 1 - Preheat oven to 200C/400F. Remove sausage meat from casing and place in a bowl. Process the other ingredients in a food processor (cheese, breadcrumbs, onion, garlic, egg and one tablespoon of the Vegemite), excluding the last two and add to the sausage meat and mix together well. Once it is mixed together, I like to cook a little bit of the mixture in a frypan just to check for seasoning-seasoning in sausage meat varies so check that the Vegemite isn't too salty and add more if needed. Chill this mixture for ten minutes.
Step 2 - Take the puff pastry squares and cut them lengthways to make two rectangles. Divide the mixture into six and roll them into a sausage between wet hands and place in the centre of each rectangle making sure not to overfill. With a pastry brush, brush a little eggwash onto the pastry and seal the sides overlapping them slightly and leaving the seam at the bottom. Repeat with the remainder of the filling and refrigerate for another 10 minutes.
Step 3 - Once ready, cut little patterns into the top (or you can add sesame or poppyseeds if you like). Brush with the egg wash. Bake for 20 -25 minutes until golden.
Meat provided by http://themeatmerchant.com.au/sydney