Sausage rolls


1 carrot, coarsely grated
1 medium zucchini, coarsely grated
½ red onion, finely diced
salt flakes
2 eggs
100 grams Cheddar cheese, grated
4 tablespoons tomato sauce
2 parsley sprigs, chopped
whole nutmeg
500 grams organic sausage meat or remove the meat from Italian pork and veal sausages
600 grams puff pastry sheets – use the best you can find
sesame seeds


Preheat the oven to 200°C fan-forced or 220°C conventional.

Place the carrot, zucchini and onion in a strainer, and season with salt. Leave to sit for 15 minutes and then wrap in a cloth and squeeze to remove excess liquid.

In a large bowl, mix 1 egg, the grated cheese, tomato sauce and parsley together with a little salt and 4 grates of nutmeg. Mix in the meat and grated vegetables with your hands until well combined.

Lay out the pastry sheets and cut each in half. Beat the other egg and brush one of the long edges of each piece of pastry. Roll the meat mix out into logs about 2cm thick and lay on the other edge of each sheet and roll up. Brush the rolls with egg, sprinkle generously with sesame seeds and cut into bite-sized pieces. Space out on 2 trays lined with baking paper and bake for 20-25 minutes or until puffed and golden.

Comments & Reviews1

Pamela's picture
Jul 5, 2013

For the Kasundi Relish, I left the seeds whole and it was delicious. A great relish to have in the fridge.
I was afraid if I ground all the seeds, it would've altered the taste and perhaps been too strong on spices. Thanks for you advice.

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