Australian Sausage Rolls

First, prepare the filling. Combine ground Italian sausage, onion, carrot, spinach, garlic, rosemary, smoked paprika, salt, pepper and 1 egg in a bowl. Mash it together with clean hands thoroughly like you are making meatballs or meatloaf. Set the bowl aside.

Preheat oven to 400ºF and line two sheet pans with silicone mats or parchment paper. Crack remaining egg into a bowl and beat it to make an egg wash. Take the puff pastry sheets and lay them out on a clean work surface. Cut them each in half lengthwise to have 6 strips total of puff pastry.

Divide sausage filling into 6 equal portions. Mold one of the portions into a log down the length of one of the puff pastry strips and repeat with the remaining portions to fill each sausage roll. It’s best to do all fillings at once before rolling them up so you don’t have to wash your hands between each roll. Roll each puff pastry sheet tightly to surround the sausage log. Then brush each roll with egg wash and sprinkle with black sesame seeds.

Cut each roll into 6 equal pieces to have 36 pieces total. Line 18 pieces up onto each sheet tray and bake sausage rolls for 20 minutes. Reduce heat to 350ºF and bake them for another 10 minutes. When they are done, take them out and serve them immediately as a party bite or fun lunch! They can also be frozen up to the point before baking. Just freeze them in a single layer so that they don’t stick to each other and bake them right from frozen as you need them! They are traditionally served with ketchup and it works so well. Enjoy!