Sausage Roll

Should we care what lies under the wrap or simply believe our eyes? Let’s make some tasty sausage rolls and only then decide!

As I currently have some time, I had been surfing on the web the other day. Looking to find fresh, interesting thoughts, inspiring dishes that We have never tasted before, to treat my loved ones with. Searching for a while yet could not discover lots of interesting stuff. Right before I thought to give up on it, I came across this delicious and simple dessert simply by luck on Suncakemom. The dessert seemed so fabulous on its image, it required instant action.

It absolutely was simple enough to imagine just how it’s created, its taste and just how much my husband is going to want it. Actually, it is rather simple to please the man in terms of treats. Anyway, I got into the site and used the detailed instuctions that have been accompanied by impressive images of the process. It really makes life much easier. I can imagine that it’s a bit of a inconvenience to take photos in the middle of cooking in the kitchen because you typically have gross hands so I genuinely appreciate the hard work she put in to make this blogpost and recipe easily followed.

With that in mind I’m empowered presenting my own, personal formulas in the same way. Many thanks for the concept.

I was fine tuning the main formula create it for the taste of my family. I must say it had been an awesome success. They loved the flavor, the structure and loved getting a sweet like this in the middle of a busy week. They basically requested even more, a lot more. Thus the next time I am not going to make the same miscalculation. I am likely to twin the amount to keep them pleased.

This Sausage Rolls was provided to us by SunCakeMom



Pour oil into a pan and on high heat saute the diced onion, carrot, celery and salt until the onion gets a glassy / translucent look for about 3 – 5 minutes.

Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes. Add the garlic 3 minutes before finishing the mirepoix.

Mix the raw ground pork with the mirepoix. Also add optional spices like black pepper if desired.


Unroll the puff pastry. (We used a 12″/ 32cm diameter European style round puff pastry.) Divide the pastry to three equal parts.

Place the filling on.

Wrap them up.

Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.

Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.