Gourmet Spiced Sausage Rolls
Sausage rolls with feta, sun-dried tomato and harissa in puff pastry, baked on the BBQ until golden. A gourmet twist on an Aussie classic.
Ingredients
- 500g sausage meat (pork or chicken)
- 1 sheet puff pastry (thawed if frozen)
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes (chopped)
- 1 tablespoon harissa paste (or your favorite spicy paste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil (chopped, optional)
- 1 egg (beaten, for egg wash)
- Olive oil (for brushing)
- Salt and black pepper to taste
Method
Fire Up the BBQ: Set up your BBQ with Heat Beads Aussie-Made Pellets for indirect cooking and preheat it to 180°C (350°F).
Make the Sausage Filling: In a large mixing bowl, combine: Sausage meat, Crumbled feta cheese, Chopped sun-dried tomatoes, Harissa paste, Garlic powder, Onion powder, Dried oregano, Fresh basil (if using), Salt and black pepper. Mix everything thoroughly until the filling is well combined and bursting with flavor.
Roll Out the Pastry: On a floured surface, roll out the puff pastry sheet until smooth. Cut it into rectangles (approximately 10x15 cm).
Fill and Roll: Spoon some of the sausage mixture along one edge of each pastry rectangle. Roll the pastry tightly over the filling and seal the edges. Use a fork to crimp the edges for a decorative touch. Brush the tops with the beaten egg to ensure a golden, flaky finish.
Bake the Sausage Rolls: Place the prepared sausage rolls on a baking tray. Set the tray on the BBQ, close the lid, and bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
Serve and Enjoy: Once cooked, remove the sausage rolls from the BBQ and let them rest for a few minutes. Serve warm and enjoy these gourmet bites that outshine anything from the servo!
Pro Tip: The combination of harissa and sun-dried tomatoes gives these rolls a bold, gourmet twist. Perfect for BBQ appetizers or snack platters!
