Lamb, Rosemary & Garlic Sausage Rolls
These lamb sausage rolls are the perfect dish for the next time you are hosting a get together or need to take a plate to a friends. There is just something about sausage rolls that never gets tired or old. Simply irresistible!
- 500g Lamb Mince (we love Pure South)
- Avocado Oil with rosemary (we love Olivado)
- 1 onion - finely chopped
- a handful of rosemary leaves, chopped
- 4 clove garlic - minced
- ½ cup red wine (we love Ara)
- 1 cup breadcrumbs
- 1 tsp sea salt
- 2 eggs
- 2 sheets puff pastry, thawed if frozen
- Extra rosemary to garnish
- Chantal Organics Tomato Sauce to serve
- We used a Le Creuset Non-stick fry pan to cook the onion and a non-stick baking sheet to cook the sausage rolls.
Preheat oven to 200°C.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, rosemary and garlic and cook until softened. Let cool.
Moisten the breadcrumbs with red wine.
Place cooked onion mixture in a large bowl. Add the lamb, breadcrumbs, 1 egg and salt. Combine well.
Divide the mixture into 2 portions. Place one portion down the centre of each pastry half. Place the remaining eggs in a small bowl and lightly beat. Brush the pastry edges with egg and roll to enclose. Place the rolls, seam-side down, on 2 oven trays and brush with the egg.
Using a small sharp knife, cut slits in the top of the sausage rolls. Cook for 25–30 minutes or until puffed and golden brown. Serve with rosemary sprigs and tomato sauce.
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