Kangaroo Sausage Rolls
Cook Time 1 hour + chilling time
500g kangaroo sausages, casings removed
1 onion, very finely diced
1 carrot, coarsely grated
¾ cup fresh breadcrumbs
2 sheets of puff pastry, thawed and halved
2 eggs, for egg wash
Tomato relish or sauce, to serve
½ tsp nigella seeds
½ tsp white sesame seeds
½ tsp dried oregano
½ tsp fennel seeds
Preheat the oven to 200°C and line a large baking tray with baking paper.
Heat the oil in a frypan over medium heat, add the onion and carrot and cook for 4–5 minutes to soften. Remove from the heat, place in a large bowl and cool to room temperature. Remove casings from sausages and add to the onion mixture along, breadcrumbs. Mix well with your hands until a sticky mixture forms. Divide the meat into 16 even portions.
Place filling on each piece of pastry forming a log. Brush with egg wash around and then roll to enclose the mixture. Place on the tray seam side down and brush again with egg wash. Combine spice crumb ingredients and sprinkle over the top. Refrigerate for 30 minutes before baking in the oven for 20-30 minutes, until golden.
Cool for 20 minutes before serving with relish or sauce.