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This is a LUXURY sausage roll!

Porcini mushrooms have an incredible flavour – and are the perfect pairing for delicious beef. So it’s just as important to buy best quality grass fed beef mince for this recipe. I quite like the Tamara Valley grass fed beef mince which I often buy from Harris Farm in Sydney, but you can also ask your butcher to pop a nice cut of beef through the mincer for you. Just don’t go to lean – the fat has a lot of flavour.

So why grass fed, as opposed to grain fed? Well, the internet is awash with different opinions on this one. But the popular view is that grass fed beef contains a lot more omega-3, which is an essential fatty acid that we all need in our diets. In my opinion, it definitely tastes better! Most beef produced in Australia is in fact grass fed, so it’s very different to America where 90% is grain fed. Since so much of our beef is indeed grass fed, it might just be assumed and not be labelled that way… so ask your butcher to check. Or, look out for MSA accreditation on your beef to get the best quality.

Serve these sausage rolls with our Homemade Truffle Ketchup

Beef and porcini sausage rolls

Makes 16 large sausage rolls

  • 50g dried porcini mushrooms
  • 100ml boiling water
  • 250g portobello mushrooms, finely chopped
  • 1 brown onion, finely chopped
  • 5 Tbsp olive oil
  • 5 Tbsp butter
  • 2 cloves garlic, finely chopped
  • a few sprigs thyme leaves
  • 500g grass fed beef mince
  • 1 free range egg
  • ½ bunch parsley, finely chopped
  • 1/3 cup breadcrumbs
  • ¼ cup butter, melted
  • 8 sheets frozen puff pastry
  1. Place dried porcini in a bowl and cover with boiling water, let sit for 10 or 15 minutes.
  2. Chop mushrooms and onion and place in a large non stick fry pan along with olive oil and butter on medium-high heat. Cook until softened, about 5 minutes, then add garlic and thyme. Remove soaked porcini from bowl and add the soaking liquid to the pan, continue cooking until the liquid has evaporated. Chop the soaked porcini and add to the pan, remove from heat and let cool.
  3. Once the mushroom mix has cooled, place in a large mixing bowl along with egg, chopped parsley, more melted butter, breadcrumbs and season generously. Mix until well combined.
  4. Cut each pastry sheet in half. Divide meat mix into 16 equal portions. Take each portion and shape into a sausage along each piece of pastry. Lightly moisten the edge of the pastry with water, and fold over into a long sausage roll shape. Cut each roll in half for large sausage rolls, or into 6 for mini sausage rolls. Place in fridge until ready to bake, as they bake better from cold.
  5. Preheat oven to 200C. Place sausage rolls on a baking sheet lined with baking paper. Bake for 15 minutes, or until puffed and golden. Serve hot.