Breakfast Sausage Rolls
Breakfast Sausage Rolls are quick and easy to make! Super easy, freezer friendly, kid friendly and will fly off the plate!
Servings: 36
Calories: 323kcal
Equipment
- 1 Food processor to combine the filling
- 1 Large mixing bowl to transfer the filling into from the food processor
- 2 Baking Trays
- 2 Silicon Baking Mats
- 2 Chopping boards
- 1 Fork to remove the sausage casings
- 1 Pastry Brush to brush the whisked egg onto the sausage rolls
Ingredients
- 500 grams/16 oz pork mince (ground pork)
- 500 grams/16 oz pork sausages casings removed, Note 1 and Note 2
- 400 grams/14 oz grams baked beans in tomato sauce this is simply 1 standard tin
- 2 tablespoons tomato paste
- 2 tablespoons panko breadcrumbs to ensure filling is not too wet/sticky
- 1 tablespoon dried onion
- 1 teaspoon oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- 6 sheets puff pastry thawed
- 1 egg whisked
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Thaw pastry: remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins).
- Thaw pastry: remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins).
- Combine sausage roll filling: add the pork mince, pork sausages, baked beans, tomato paste, dried onion, oregano, panko breadcrumbs, salt and pepper to food processor bowl. Blitz to combine.
- Roll the sausage rolls: working one sheet at a time lay the pastry sheet onto a chopping board and transfer the rolled filling on top. Roll the pastry sheet around the filling. Brush the whisked egg onto the overlap and press gently to seal. Note 3
- Cut into portions: use a knife to trim the excess pastry off each end and then cut each rolled sausage into 6 small sausage rolls Note 4
- Coat with egg: use a pastry brush to coat the top part of the sausage rolls with the whisked egg. Note 5
- Decorate: sprinkle sesame seeds over the top of the sausage rolls (the egg will ensure they stick).
- Oven Bake: place in the oven and cook for 25- 30 mins or until the pastry has turned light golden brown. When cooked, used oven mits to remove the trays from the oven and place on wire rack, then use tongs to transfer from baking tray.
- Serve: provide either tomato sauce (ketch up), BBQ, or a homemade sauce and dig in!
Notes
- Note 1 - Sausages: Go for plain pork sausages that don't have additional ingredients such as cheese and or herbs.
- Note 2 - Removing the sausage skin: I find a small fork (teaspoon size) the most effective way of removing the skin. It helps to open the end up and then you can lift it and run it the length, removing it in one go. Try and hold the sausage flat as the skin will get stuck if the sausage gets bent.
- Note 3 - Rolling the pastry: make this a snug fit so when the pastry cooks, it stays tight around the filling.
- Note 4 Sausage rolls: I cut each long length of pastry into 6 sausage rolls. Feel free to do the same or make them bigger (less portions per long length) or smaller (more portions per long length) than this.
- Note 5 Seal the overlap with egg: when you roll the pastry, ensure there is a slight overlap. Then brush a little egg on this overlap and seal the pastry.
Nutrition
Calories: 323kcal | Carbohydrates: 21g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 273mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg