Sunday, February 7, 2021

Australian Sausage Rolls


16 ounces Jimmy Dean Premium Pork Sausage(1 packages) 

1 package frozen puff pastry

3/4 cup Italian bread crumbs

1/3 cup milk

1 teaspoon minced garlic

1/2 teaspoon paprika

salt and pepper to taste

For the egg wash:

1 egg

1 tablespoon water


Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.

Preheat oven to 425 degrees. 

Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles. (I cut each sheet into 3 long rectangles, along fold lines, for smaller rolls, and cook for slightly less time.)

Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.

Divide the sausage mix evenly into 4-6 sections and make a long tube down each rectangle pastry.

Roll the pastry up over the sausage and pinch the seam together. Cut each roll into 4 sections. 

Place the sections on a cookie sheet lined with parchment paper or a baking sheet. 

Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.

Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time. (Not necessary with silpat.)

The rolls should look puffed and golden and the sausage in the center should be cooked through.

Remove from pan onto some paper towels to cool.

These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.




9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk


4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water


3 - 4 cups desiccated coconut (unsweetened)


Strawberry jam

1 cup cream

1 tbsp white sugar



Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 


Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.


Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.


Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.


Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.