Outback Sausage Rolls

Why not try something little different like our outback lamb sausage rolls, best served with a bush tomato chutney or sauce. or even try replacing the outback rub, with our Moroccan, or lemon & herb rubs.. the flavours are endless with Smokey Joe.s Rubs.


What you need

  • 1kg lamb mince

  • 1 Carrot finely diced

  • 1 stick celery finely diced

  • 1 Brown Onion/ finely diced

  • 2 Rashers bacon finely diced

  • 1 cup grated cheese (I like to use a smoked cheese)

  • 2 Tbsp Smokey Joe’s Outback Rub

  • 4 Sheets puff pastry – cut in half (8 pieces)

  • 2 Eggs

  • ¼ cup cream

  • Sesame seeds for topping


What to do

  1. Preheat oven to 220c

  2. Dice carrot, celery and onion and cook in a fry pan on medium heat until onions are translucent and vegetable are soft.

  3. Combine the carrot, celery, onion, lamb mince, cheese, bacon and Outback rub in a large bowl and mix well to combine.

  4. Divide the filling equally between the number of sheets between the number of sheets, and place a sausage shape line of filling along one edge

  5. Roll the pastry tightly over the filling and ensure seem is on the bottom

  6. Cut each log into 3 sausage rolls. Or into six for party size roills

  7. Beat egg and cream then brush over the rolls

  8. Sprinkle the seeds on top.

  9. Bake for 25 minutes or until golden.

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