HOMEMADE
SAUSAGE ROLLS
Golden, flaky pastry filled with a delicious mix of DC Meat Braaiwors and Pork Bangers —
these sausage rolls are perfect for any occasion.
Serve them hot from the oven for a snack that’s rich, savoury, & proudly South African!
INGREDIENTS:
400g Tasty Braaiwors (minced)
400g DC Meat Pork Bangers (minced)
1 x 25g (2 blocks) Beef Stock
3 tsp (10 ml) Garlic Pepper Seasoning
4 tsp (10 ml) Balsamic Vinegar
2 tsp (5 ml) Powdered Gelatine
2 eggs, beaten
400g Puff pastry
METHOD:
Prepare the filling:
In a large mixing bowl, combine the minced braaiwors and pork banger meat.
Add the Garlic Pepper Seasoning, Beef Stock, balsamic vinegar, and gelatine.
Mix thoroughly with your hands or a wooden spoon until the mixture is evenly blended and well bound.
Chill the mixture:
Cover and refrigerate for 30 minutes to allow the flavours to develop and the mixture to firm up.
Assemble the rolls:
Roll out your puff pastry and spoon the filling along one edge.
Fold the pastry over and seal the edges with a fork.
Cut into portions of your preferred size.
Glaze and bake:
Brush each roll with the beaten egg for a rich, golden finish.
Bake at 200°C for 20–25 minutes, or until the pastry is crisp and golden brown.
