The origin of the “sausage roll” is one of those classic food fights for bragging rights. Like the pavlova (is it Aussie or Kiwi?) or fish n chips (are they English or Scottish?), there are many dishes that have questionable origins. With the sausage roll, it seems that the combination of pastry and meat was being made in parts of Europe as early as the 18th century but there is also a strong heritage for this delicious treat linked with Britain - particularly a pork version. When I was pondering my next post I was actually quite surprised that I hadn’t already posted a sausage roll recipe.

For me, they are also quite an Aussie thing which probably harks back to our English roots. They are a classic party food and also synonymous with sport, especially Australian rules football. I always find that baking a batch of these bring smiles from near and far. Most people can’t stop at one or two or even three. There is just something so “moreish” about these little savoury bites.

My recipe has evolved over time. I actually don’t know where it started but there are a few variances on the recipe even within my own royal family. My sister uses mango chutney in hers which gives them a little bit of sweetness. I think she may add a touch of curry powder in the mix. As I always say, you can make your own favourite recipe - it doesn’t have to be mine. You can use this post as a guide to help you cook them beautifully in your Combi Steam oven, but, it’s also nice to try a new take and maybe give it your own tweak too. You never know, it could become a new favourite!

These are ultra savoury and also have some veggies in the mix to make you feel a little more like it’s not a complete blow out! The little kicks of Worcestershire, ketchup and mustard give them real “just one more” appeal. And it MUST be ketchup (not tomato sauce which is too sweet) in my opinion.

Makes 24 bite sized pieces

Ingredients:

• 500g sausage mince

• 500g beef or pork mince

• 1 small zucchini

• 1 stick celery

• 1 small carrot

• ½ cup panko breadcrumbs

• 1 egg

• 1 tbs dijon mustard

• 1 tbs ketchup

• 2 tsp Worcestershire sauce

• 1 tbs dried thyme

• s&p

• 3 sheets puff pastry (just thawed)

• 2 tbs sesame or poppy seeds

Method:

1. Coarsley grate the carrot, celery and zucchini. Discard any stringy bits from the celery. Place veggies in a large mixing bowl with the mince, breadcrumbs, egg, mustard, ketchup, Worcestershire, thyme and a good pinch of salt and pepper. Mix very well until combined and a little sticky. (I use my stand mixer with the paddle/beater attachment).

2. Share the mixture into a ball. Cut in half. Then divide each half into three equal parts so you have 6 mince portions. (You can weigh them if you want to make sure they are pretty equal).

3. Shape each portion into a long sausage shape, the same length as the edge of the pastry.

4. Cut each pastry sheet in half. (Get a ruler if you’re not good at “guessing”).

5. Lay a mince sausage along the edge of each rectangular piece of pastry. Roll the pastry tightly in the pastry and ensure that there is some overlap of pastry at the bottom. (If not gently roll the pastry a little bit to thin and extend it) Press the seal closed.

6. Line two baking trays with baking paper.

7. Slice each pastry roll in half. Then slice each half into thirds. You will end up with 24 small sausage rolls. Place the pieces onto the prepared trays, edge side down, leaving space in between each one. Brush the tops with a little water and then sprinkle on the seeds.

8. Place the trays into a cold CombiSteam. (do not pre-heat!). Select Combination Steam (Hot Air+Steaming). Set the temperature to 220°C. For variable steam set 30%.

9. Cook for 25-35 minutes - removing when pastry is puffed and golden brown. Allow to cool on the trays for 10 minutes before serving.

Notes: For V-ZUG/Wolf CombiSteams you can also cook using Professional Baking (this will give you a more intense Steam Phase at the beginning that will give you more shine on the outside of the pastries and improve the puff of the pastry. For an automatic option, use BakeOMatic - Fresh Aperitif Nibbles - Medium Brown. Do not pre-heat for any of these options - put the food into a cold CombiSteam.

if you can find some good gluten free pastry and substitute gluten free breadcrumbs for the panko, making a GF version is easy too.

Tips: I never glaze the pastry with egg when I use Professional Baking or BakeOmatic. You may however, like to whisk an egg and brush on top of the pastry before you sprinkle on the seeds in step 7 if you are using Combination Steam/Hot Air+Steaming as the recipe recommends. Then continue per the recipe.

Depending on your model and brand you will have different results as all CombiSteams work differently but using the mixture of Steam and Fan Forced/Convection heat will give you a lovely moist filling whilst ensuring you have a crispy golden outside. Feel free to tweak the temp a little and turn up a bit higher to increase the browning if you need to.

To freeze, prepare up to Step 7 but don’t add the seeds. Store them in small zip lock bags in your freezer. To cook, remove from the freezer and allow to thaw for an hour at room temp (or use Steam at 30°C) for around 25 minutes). The add the seeds and bake per the recipe.

Be warned that these won’t last long. There is always merit in doubling the recipe so you have more and then freezing any that you don’t need to cook. If baking two batches, do they separately to ensure you get even cooking - sometimes overcrowding your trays and your oven will make it more difficult to achieve an even browning.

Yum! So delicious and perfect for a party or for a snack. They are great to have in the freezer for when the munchies hit and much better to bring out a homemade batch rather than something from a box.

Get cooking!

Yours in the kitchen,

The CSQ. x