Ingredients
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**Lamb Sausage Roll**
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500g Lamb Mince
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2 minced garlic cloves
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2 tbsp Tomato Paste or Sauce
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25g Breadcrumbs
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15g Coriander leaves finely chopped
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1 large red onion finely chopped
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1 tbsp chilli flakes
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1 tsp ground coriander
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1 tsp ground cumin
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1 tsp finely chopped rosemary
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1 tsp smoked paprika
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1 tsp garlic powder
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2 green chillies finely chopped
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2 eggs
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1 tbsp Fennel seeds
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3-4 Puff Pastry Sheet
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Salt to taste / Sea salt flakes to sprinkle
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**Tomato Chutney**
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250g finely sliced red onions
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500g mixed tomatoes, roughly chopped
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1 red chilli, deseeded and sliced
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75ml red wine vinegar
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140g brown sugar
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¼ cup of water
Directions
Spiced Sausage Rolls are a great canape or finger food the whole family will fall in love with. Top this up with Tomato Chutney for some extra flavour. This recipe will work with Chicken, Beef or Pork Mince, I’m using Lamb mince it is fattier and tastier and I love Lamb.
Directions
Lamb Sausage Roll
- Place the lamb mince, onion, garlic, tomato paste or sauce, spices, herbs, breadcrumbs, 1 egg, and salt in a large bowl, mix well to combine. Refrigerate for a minimum of 3 hours to develop the flavours. Preferably overnight will be good.
- Preheat the oven to 180-degree Celsius fan-forced, line a rectangular shallow baking tray with baking paper.
- Beat the remaining egg lightly. Fill a large piping bag with lamb mixture. Fill a large piping bag with lamb mixture. Cut the pastry in half, pipe the lamb mixture down one long edge of the pastry. Brush the opposite side of the pastry with beaten egg and roll tightly to close the sausage roll. Repeat the process with the remaining pastry and lamb mixture.
- Sore the pastry at ½ cm intervals, brush the sausage rolls with beaten egg, then cut each roll into 4 pieces.
- Sprinkle the sausage rolls with sea salt flakes and fennel seeds.
- Gently place the sausage rolls onto the oven tray and bake for about 25-30 minutes or until golden brown and cooked through.
- Serve warm with tomato chutney.
- Tomato Chutney
- Put everything in a pan, season with salt and pepper and stir well to combine.
- Simmer on the stove for 30-40 minutes or until it is sticky and comes to a jammy consistency.
- Pour into a sterilised jar and leave it to cool and store in the fridge.
