sausage roll recipe please help

**Netix** · June 2nd, 2008, 02:33 PM

Oh Tan, I' glad my recipe was good for so many people! You are being very efficient, cooking for when bub arrives!

**Netix** · July 28th, 2008, 01:28 PM

I couldn't remember where I found this recipe to type out here, I could only remember that I had put it in a thread here. So, I had to go looking for it, as I need to make something for Steph's music group tomorrow. If any of that made sense

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I didn't get to read up on the list of ingredients before I was down the street today, as I only found out while I was out that I should bring something, so now I have to go back down the street to get extra beef mince to make meatloaf for dinner!

A question for everyone else who has made these before and reheated them. How do you reheat them properly?

**Rach75** · July 29th, 2008, 10:38 AM

we have reheated them in oven and they are fine

if you have a oven I would cover with foil and pop them in a slow oven for 10min or so HTH!!!!

**Muffy** · July 29th, 2008, 10:48 AM

can i ask why you use sausage mean AND beef mince???
does it taste better?
i have never made sausage rolls before!

**Rouge** · July 29th, 2008, 10:53 AM

Sausage mince is fattier than regular mince and binds easier. I prefer mixing my minces with sausage rolls, chicken, beef, pork. I've even made turkey, sage ones at christmas which I served with a nice cranberry sauce YUM YUM!

**Netix** · July 29th, 2008, 07:58 PM

Thanks Rach. I just took them along to the group, and the ladies there heated them up in the oven. I didn't have any hot (I know, I shouldn't have eaten them cold either!), but I was told they were very good. I liked them cold

Laura, yes, the sausage mince is pretty fatty, and the beef mince gives it a richer taste. Putting in 'real meat mince' gives sausage rolls a completely different taste to the majority of ones that just seem to be floor sweepings! I would recommend giving them a go.

Cai, those Christmas sausage rolls sounded delicious!