If you’ve never made your own sausage rolls, these Lamb and Rosemary Sausage Rolls are a perfect place to start.
We love the way the lamb and rosemary work together in this recipe, and the resulting sausage rolls are super easy, but so good.
We like to cut ours into little bite-sized pieces, which are ideal for snacks, light lunches, and feeding kiddies!
This recipe makes 4 large sausage rolls, or around 16 small ones. The small ones are absolutely perfect for children’s birthday parties, so feel free to whip up a batch next time you’re hosting.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 500 grams Lamb Mince
- 1/2 cup Breadcrumbs fresh, not stale
- 1/4 cup Milk
- 1 medium Onion grated
- 1 1/2 tsp Minced Garlic
- 2 1/2 tsp Dried Rosemary
- 2 Sheets Puff Pastry
For Egg Wash
- 1 Egg Yolk beaten
- 2 tsp Milk
- Preheat oven to 200 degrees and line a baking tray with baking paper
- In a bowl, add the breadcrumbs and the 1/4 cup milk, leave to soak.
- Add the oil in a pan and quickly cook the grated onion and the garlic until fragrant. Add the dried rosemary, and cook for 1-2 more minutes.
- Take off the heat and allow to cool.
- Meanwhile, mix the lamb meat with the breadcrumbs, combine well. Add the onion mix to this and distribute into the meat, before dividing into four sections.
- Cut the puff pastry into halves (leaving you with four pieces) and shape the meat into a sausage. Place it into the pastry, and roll shut. Pop on to the baking tray, making sure the seam side is down.
- At this point you can cut the sausage rolls into lengths, or just leave whole. Give them an egg wash by mixing the whisked egg yolk with 2 tsp of milk. Brush over the pastry. Sprinkle with more dried rosemary if desired.
- Bake for 30 - 40 minutes, or until golden.