Burger or Sausage Roll Mix

Burger or Sausage Roll Mix


1 person made this

I originally developed this recipe to get my kids to eat veggies, using the same mix they loved the sausage rolls but not the burgers? Personally I loved them both.

Makes: 56 sausage rolls

  • Meat Mixture
  • 1 kg sausage meat
  • 1 kg lean beef mince
  • 1 medium potato
  • 1 small suede turnip
  • 3 medium carrots
  • 2 x150mm zucchini
  • 1 medium onion
  • 1 stalk celery
  • 1 medium parsnip
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomatoe sauce
  • 1 1/2 cups breadcrumbs
  • 2 tablespoons Italian or mixed herbs
  • 2 teaspoons salt
  • 2 teaspoon black pepper
  • Sausage Rolls
  • 12 sheets puff pastry
  • milk
  • 1 egg

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Meat Mixture: Peel and coarsely grate all of the vegetables. Squeeze excess moisture from zucchini.
  2. Mix all other ingredients in a large bowl, best done by hand to thoroughrly mix.
  3. Take a small sample of mix and fry in frypan, taste and adjust seasoning accordingly.
  4. Sausage Rolls: Cut each puff pastry sheet in half and place the meat mixture down the centre, about the size of a thick sausage.
  5. From the front roll pastry over mix, before contacting other side use a pastry brush and milk to wet join area.
  6. Continue rolling leaving the join side down. With a sharp knife cut into 4 sections.
  7. Place on baking tray at least 15mm apart. Lightly beat egg and brush over tops.
  8. Bake at 200 degrees C for 15-20 minutes. Cool on tray for 10 minutes before transferring to wire rack.
  9. Burgers: Cut baking paper to size of a burger, a burger machine gave a 100mm burger 12mm thick.
  10. Stack, bag and freeze.


Sauasage rolls and burgers are both suitable to freeze in an air tight bag or container.

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