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Footy Finals Food

Wednesday, August 03, 2016


Hello again!

This week in the shop I was asking one of the butchers Brendan for some sausage mince as I am making some sausage rolls this weekend for a close friends baby shower and we got to talking about party food. It made me think about footy finals coming up and what I would be making for my Adelaide Crows loving husband. So this week I thought I would share my best sausage roll recipe and add in another extra recipe in case people had some time!

Brendan mentioned to me that if I was ever looking for sausage mince and just needed a last minute solution I could always cut the tops off sausages and use the mince from inside there. This sounds basic but I had never heard this before and of course was blown away and kept it in my pocket for the next time I leave everything until the last minute.  This week though I have time! So here are two recipes of mine that I really love :)            

The first one is homemade beef sausage rolls, this recipe is one of my favourites and makes about 50 sausage rolls:

Ingredient List:

4 sheets of rolled puff pastry

1 tablespoon of milk

1 egg

500grams of beef mince

500grams of sausage mince

1 small brown onion finely chopped

1 small red onion finely chopped

1 medium carrot coarsely grated

3 cloves of garlic crushed

¼ cup fresh flat leaf parsley

1 ½ tablespoons of tomato sauce

¼ cup (60mls) Worcestershire sauce



Step 1

Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.


Step 2

Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.


Step 3

Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture


Step 4

Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and egg wash.


Step 5

Bake for 25-30 minutes or until golden and cooked through.


The second one is for Barbeque Hot Dogs with Caramelised Onions. It’s so easy and tastes great! This one serves 4.


Ingredient List:


40-60ml extra virgin olive oil

2 brown onions, thinly sliced into rings

1 tablespoon chopped fresh thyme

4 good-quality pork sausages, pricked (see Notes)

1 baguette, split, cut crossways into 4 pieces

2 tablespoons Dijon mustard

2 ripe tomatoes, sliced

Tomato sauce, to serve (optional)




Step 1

Heat the oil in a frying pan over low heat. Add the onion and thyme. Season. Cook, stirring occasionally, for 20 minutes or until golden, adding more oil if necessary. Transfer to a bowl. Set aside and keep warm.


Step 2

Meanwhile, preheat a barbecue flat plate on medium heat. Cook the sausages, turning frequently, for 10-12 minutes or until charred and cooked through. Transfer to a plate and set aside to rest.


Step 3

Toast the baguette on the barbecue until warm. Spread with mustard. Fill with the tomato slices, sausages and onion. Serve with tomato sauce, if using. There you go! Have a try with these and if you are looking for more footy finals recipes try this link:


Have a great rest of the week :)








 Picture is of BBQ Hotdogs with Caramelised Onions :)