Loaded Sausage Rolls with Homemade Tomato Sauce
Australians love their sausage rolls with tomato sauce. I wanted to find a healthy option that tasted great and was worthy of being a national dish. So I took pork and veal mince, loaded it with vegetables that melt in the cooking process so that suspicious younger diners can’t see them, then I combined them with traditional Worcestershire sauce and some of my homemade tomato sauce. Hey presto, loaded sausage rolls served with homemade tomato sauce. The flavours are delicious together and very satisfying when served with the homemade tomato sauce to dip them in. I choose to use pork and veal mince rather than sausage mince because it is a low salt, low additive option that still has a great flavour and texture. I love this meal. It is easy and quick to prepare and there is plenty left for lunch the next day. They are wonderful as finger food for a party. You can make them ahead of time up to the pre baking stage and just cook them right before you serve them. They can also be enjoyed cold so are perfect for the work or school lunch box. You can also freeze baked sausage rolls. We take these sausage rolls to school, work on picnics, serve them for dinner and at parties. They are a favourite and I often get asked for the recipe.
And you can’t serve loaded sausage rolls without tomato sauce. It has to be homemade though! The homemade tomato sauce has replaced store bought sauce or ketchup in our house which I love because I know exactly what has gone into it. I have a diehard sauce lover in the family so I know it must get the seal of approval if it gets past that family member! I love it because it takes 5 minutes to make and you can play around with the seasonings to suit your tastes. You can’t go wrong really.
Loaded Sausage Rolls with Homemade Tomato Sauce
Loaded sausage rolls with homemade tomato sauce are my answer to an iconic Australian meal. They provide a healthy option to this morish dish and are versatile - they can be passed around as finger food, made into a delicious main course and enjoyed cold for a school or work lunchbox treat.
Ingredients
- 6 sheets ready made puff pastry
- 1 kg pork and veal mince
- 1 zucchini grated
- 1 carrot grated
- 2 slices bread crumbed
- 2 free range eggs beaten
- 1/3 cup Worcestershire sauce
- 1/4 cup Homemade Tomato Sauce
Homemade Tomato Sauce
- 500 ml tomato passata
- 1/4 tsp ground cloves
- 1 clove garlic
- 2 tsp brown sugar
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
Instructions
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Heat a few tablespoons of olive oil in a small saucepan and add garlic and ground cloves. Heat until fragrant. Add Passata, vinegar and Worcestershire sauce. Heat through until slightly thickened. Pour into a sterilised jar and refrigerate. Keeps for 1 month but it won’t last that long!
For the sausage rolls combine mince, vegetables, breadcrumbs eggs and sauces. Cut each sheet of pastry into four strips. Divide meat mixture into 6 grapefruit size balls then divide each into four balls and roll up in pastry. Brush each roll with beaten egg and sprinkle with sesame seeds. Bake at 200 degrees for 25 minutes until puffed and golden.
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