Vegemite sausage rolls
Preparation & Cooking Time:
Serves:
Ingredients
Thanks to Weber Australia for this one.
- 1 large brown onion, finely chopped
- 3 cloves garlic, crushed
- 800g pork sausage mince
- 10 rashers rindless smoked streaky bacon, finely diced
- 2 cups bread crumbs
- 4 tablespoons tomato paste
- 4 tablespoons vegemite
- 2 eggs
- 4 sheets ready rolled puff pastry
- 1 egg, lightly beaten to glaze
- 4 tablespoons sesame seeds
- Tomato sauce, to serve
Method
Step 1 In a large bowl, combine the brown onion, garlic, sausage mince, bacon, bread crumbs, tomato paste, vegemite and two eggs.
Step 2 Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 3 Cut a sheet of pastry in half. Shape the mixture into sausages and place in the middle of each half of pastry. Using a pastry brush, brush the edges with egg. Roll up the pastry, to enclose the mixture. Cut each roll into 6 equal portions.
Step 4 Place the sausage rolls onto lined baking trays. Using a pastry or basting brush, brush the lightly beaten egg on the sausage rolls and finish with a sprinkle of sesame seeds. Repeat with remaining pastry and mince mixture.
Step 5 Cook the sausage rolls over indirect medium heat for 30 to 40 minutes, with the lid closed, or until the pastry is deep golden.
Step 6 Serve the sausage rolls with tomato sauce.