Ruth Pretty's Springfield Sausage Rolls
Some recipes are so loved, they become legendary. And Ruth Pretty’s Springfield Sausage Rolls are certainly one of them!
As the proud custodians of Ruth’s treasured recipe collection, we’re so delighted to finally share this much-requested classic from her Te Horo kitchen.
A recipe filled with wonderful memories, and one we hope you’ll treasure as much as we do.
Ingredients
Makes 30 cocktail-size sausage rolls
1 teaspoon olive oil
50g (1/4) onion, finely chopped
500g pork sausage meat
2 tablespoons bottled or tinned tomato sauce
2 tablespoons finely chopped Italian parsley leaves
2-3 drops Tabasco sauce
1⁄2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
400g (2 1⁄2 sheets) pre-rolled, all butter, puff pastry, defrosted
1 egg yolk whisked with 1 tablespoon water (for egg wash)
Method
Preheat oven to 210°C. Lightly grease one or two low-sided baking trays.
Place a small frypan on stove top over a medium heat. When hot smear frypan with olive oil, add onion and cook without browning until soft, then cool.
Place sausage meat, tomato sauce, parsley, Tabasco, salt and pepper in a bowl, add onion and mix thoroughly.
Lay out pastry sheets on a lightly floured bench and cut 2 whole sheets into halves. You will now have 5 rectangles of pastry.
Divide the sausage meat mixture into five. Using cold wet hands, place one portion of sausage mixture following the long edge of a pastry rectangle into a thick sausage about 3 cm in diameter. Repeat for the
other four pastry rectangles.
Roll up to enclose sausage meat in pastry, moistening one edge to ensure pastry edges stick together.
Cut into even pieces 3cm long and place on prepared oven trays. Place in refrigerator for 30 minutes or overnight. Alternatively freeze until required.
Remove from refrigerator and, with a small, sharp knife, make a slash on each sausage roll and brush with egg glaze.
Place in oven and bake for 15-20 minutes until golden brown.
Serve immediately, or cool and reheat before serving.