PORK, CARROT & THYME SAUSAGE ROLLS
These sausage rolls are so easy to throw together and are packed with veggies and herbs! Serve alongside a green and your favourite condiments.
I created this recipe in collaboration with the lovely folk at Countdown to showcase the quality of their own brand products. They’ve got a huge range of products that are just as good as any of the well-known brands, but come at a cheaper price!
They’ve recently reformulated a bunch of these products and have removed a significant amount of salt and sugar from much of the range. The ingredients I’ve used in this recipe are Countdown’s own brand: zucchini, carrots, pork mince, red onion, free-range eggs, chutney, pastry, flour, sesame seeds, baby cos hearts, olive oil, sea salt and cracked pepper. Give them a go on your next grocery shop!
1 carrot, peeled and grated
500g pork mince
1/2 red onion, finely diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon fennel seeds
2 tablespoons chopped fresh parsley
8 fresh sage leaves, finely chopped
1/4 cup sweet fruit chutney
3 tablespoons dried breadcrumbs
1/2 teaspoon salt
1/2 teaspoon cracked pepper
3 sheets of pre-rolled flakey puff pastry (roughly 600g)
2 tablespoons flour (for rolling)
1 tablespoon sesame seeds
2 baby cos hearts, washed
1 avocado, sliced
1/2 cucumber, sliced
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons lemon juice
1 small clove garlic, minced
Preheat oven to 190ºC and line 2 baking trays.
Grate zucchini, use your hands to squeeze out any excess liquid. Place in a large bowl along with the pork mince, carrot, red onion, garlic, thyme, fennel seeds, sage, 1 egg, chutney, breadcrumbs and salt and pepper. Mix well to combine.
Whisk remaining egg in a small bowl and set aside.
Take 3 sheets of pre-rolled pastry and place on a lightly floured bench. Divide meat filling between the three sheets, placing it in a neat log 5cm from the edge closest to you. Take the pastry edge closest to you and roll it over the meat filling. Roll into a log and brush edge with egg wash to seal. Make sure seam is sitting under the roll. Repeat with remaining sheets.
Trim off edges and cut rolls in half lengthways. Place on lined baking tray.
Brush sausage rolls with egg wash and top with sesame seeds.
Bake sausage rolls for 35 - 45 minutes or until golden brown.
Place cos lettuce leaves, avocado and cucumber in a large bowl.
Place olive oil, vinegar, lemon juice and garlic in a small jar with a lid. Shake until well combined. Toss through salad.
Serve sausage rolls with green salad and your choice of condiments, season with salt and pepper.