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Sausage rolls

Recipe from: 10/19/2000 12:00:00 AM
Ingredients 9
Servings 12


  • 10
  • 1
    clove garlic, crushed
  • 500
    lean mince
  • 30
    oxtail soup powder
  • 250
    oxtail stock
  • ground cumin
  • cayenne pepper
  • 125
    soft breadcrumbs
  • egg and milk mixture


15 min
Melt the butter and fry the garlic until soft. Add the mince and fry lightly. Mix the soup powder and stock, and add to the mince mixture. Bring to the boil and season the mixture with a little cumin and cayenne pepper. Add the breadcrumbs and mix. Allow to cool until the mixture is firm. Roll out 1 kg of bulk pastry (see recipe) until about 3 mm thick and cut into 6-cm squares. Spoon 10 ml (2 t) of the filling on to each pastry square and roll up. Brush with an egg-and-milk mixture and bake for about 15 minutes at 220 ºC in a preheated oven until done. Makes about 12 large sausage rolls.

Read more on: bake  |  beef  |  shallow-fry

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