These party sausage rolls are super easy to make, delicious and have some hidden goodness. They can be made ahead and frozen as well.
Party sausage rolls
One of my best friends has a younger sister. Well actually she has two but for the purposes of this story I’m referring to the older of her two younger sisters (are you confused yet?) who is a great friend of my younger sister.
Because my sister and I were both friends with sisters, our families became great family friends and their family is known for throwing rather wonderful parties.
A few years back, their mum catered their dad’s 60th Birthday for more than 100 people then turned around and hosted family Christmas (they have a massive family!) a few days later. The food is always amazing because their Mum is a great cook but there are two party dishes that my friends and I always go crazy for, – cob loaf dip and party sausage rolls.
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I know there are about a million sausage roll recipes out there. In fact I think I have three on the blog already but these are seriously good. They have very few ingredients which makes them easy to make and have added goodness like apple, carrot and celery.
They never seem dried out at all and are the perfect balance of flavours. I really insist that you make these and I’m going to go out on a limb and call them the best ever party sausage rolls.
Here are a few extra tips to perfect the best ever party sausage rolls:
- sausage mince – it’s best to get this from the butcher. Just ask and they should be able to give you some. Otherwise, get a little over a kilogram of sausages, snip the ends and squeeze out the mince. Get the best quality sausages possible.
- apple – The Designer specifies a green apple but I used a Gala because that’s all I had and I wasn’t dragging the two kids out to get one apple. They still taste fantastic so I don’t think it matters.
- grating/chopping – I just threw the carrot, apple, celery and onion in the Thermomix and chopped it all together. You could do the same with a food processor or grate/chop by hand.
- mixing the mince – I think it’s much better to get your hands in there and squish it all up so the flavour is well-distributed. If you don’t want mince under your fingernails, use gloves. If you do then I will not judge – whatever floats your boat.
- making the rolls – I would advise laying out all the pastry and then placing all the meat before you start rolling. It takes a little while to catch on to how much meat they need and you want to be able to pinch a little from any that you put too much on to make it stretch across the 6 pieces of pastry.
- Plus you want them all to be evenly-sized so no one gets a stingy sausage roll. No one likes a stingy sausage roll. Actually that’s a lie because that would be plain puff pastry and I love plain puff pastry but if you’re making sausage rolls it’s best to keep them even.
- freezing – I made these a week ahead of time and froze them uncooked ready to thaw and cook for the party. Make sure you use freezer go-between or baking paper between layers and don’t put them too close together or they will stick.
You might also be interested in my free nut-free lunchbox snacks eBook.