Cheese and Bacon Sausage Scroll
Have you ever wanted to crank out an Aussie food staple? The cheese and bacon sausage roll is a great snack and if I'm honest can be used as a whole meal when you CBF.
I saw something similar on the socials somewhere, but the sausage scroll is a sweet variation on the snag roll.
Aussie Cheese and Bacon Sausage Scroll
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
Australian, British
Author:
Servings
6-8
Prep Time
15 minutes
Cook Time
30 minutes
This ripper homemade sausage rolls recipe is as classic as it gets – dead easy and bloody delicious! I even reckon it gives a good dogs eye a run for its money.
The trick to making these next-level? Swapping out sausage mince for pork butt and brisket minced. Working off a 70/30 ratio. The game-changer is frying up some garlic, onion, and British style streaky bacon, then mixing it into pork mince. It’s a small but mighty step that takes these from “yeah, pretty good” to “holy snapping duck shizer, they are banging”
Ingredients
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500g snagga mince or 70/30 pork and brisket mince
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175g British streaky bacon
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100g diced frozen cheese
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½ large diced onion
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2x garlic cloves minced
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½ cup breadcrumbs
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½ tbsp liquid smoke (if not cooking on the barbecue)
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1x tbsp washyasister sauce
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1x tbsp Oz Dirt BBQ rub
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1x tbsp ground fennel
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1x beaten egg (egg wash)
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1x egg to go into mince mixture
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sesame seeds for top or…
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grated cheese
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2x sheets of puff pastry (or use my homemade version)
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dead orse or my burger sauce for dipping
Directions
Sautée the onion and garlic in a pan on low-medium heat heat. Half way through the cook add the bacon until the fat has rendered out.
Once cooked, remove and allow to cool
In a large mixing bowl add remaining mixture except the sesame seeds and grated cheese, then mix until fully incorporated and tacky. Also, turn on the oven to 180C or 350F
spread mince mixture over the sheet of puff pastry
from one end, roll the pastry , then use tooth floss to cut them into even pieces.
Brush pastry with egg wash, then sprinkle sesame seeds over the top. If you don’t like crispy cheese, add the grated cheese during the cook, when the pastry just starts to brown.
Place onto baking tray with grease proof paper and bake for approximately 30 mins until pastry is golden brown and flakey
Recipe Note
Just The Tip/s:
1. Beef mince WILL NOT make it dry, but you have to have a high fat content like a good brisket mince
2. If your knife isn't sharp use tooth floss to cut the raw sausage scroll neatly. Or par freeze them before cutting
