Burger or Sausage Roll Mix

    50 minutes

    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.


    2 people made this

    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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