Lachie Strachan’s recipe for the best beef sausage rolls


Beef sausage rolls with jalapeño and cheddar cheese

Name an Australian who doesn’t like a crisp, juicy sausage roll! This is a variation of the old classic that, of course, you can cook in your barbecue. This is a spicy, cheese and beef pastry coated snack that will be a hit with your friends and family this summer.

Makes about 18 coins


  • 1 kg ground ground beef – ideally an 80/20 beef mixture – the fat is where the flavor is
  • 1 tablespoon of olive oil
  • 1 brown onion – finely diced
  • 1/3 cup breadcrumbs
  • 4 jalapeño peppers, seeded and diced
  • 170g finely diced cheddar cheese – cubed from the block is better than grated as it creates chunks of cheese throughout the roll
  • 2 teaspoons of kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons of mixed herbs
  • 2 garlic cloves, finely diced
  • 3 puff pastry sheets
  • 1 beaten egg


1. In a small pan sauté the onions in the olive oil for about 10-15 minutes until they are well caramelized, stirring frequently

2. Preheat your barbecue for indirect cooking to around 190c

3. In a large bowl, combine beef, cooled onions, breadcrumbs, jalapenos, diced cheese, salt, pepper, mixed herbs and garlic. Stir until well combined, but do not overwork the meat.

4. Spread a sheet of puff pastry on your countertop and use a third of the mixture to form a log in the center of the dough. Fold the dough over to one side and brush the edge with your egg mixture to create a glue that the other side will stick to. Roll the log until it is completely coated with the dough. Lightly press the paste to ensure a good seal.

5. Place the seam of the roll down and cut into 6 to 8 pieces. Prepare a baking sheet lined with parchment paper and place the pieces on the baking sheet evenly spaced. Coat the top of the dough with the rest of your egg mixture. Bake for about 30 to 35 minutes or until the pastry is golden brown. Depending on your barbecue, you may need to rotate your trial halfway to ensure even browning.

6. Let cool slightly before serving. Serve with a chutney of fresh tomatoes.

You can prepare them ahead of time and freeze them until you need to cook them.

You might as well cook everything, because there will be no leftovers!

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