A recipe I’ve adapted from one of my all-time favorite Aussie chefs – Donna Hay. A snack that’s usually reserved for kid’s birthday parties and school functions, this gourmet twist is a far cry from the party food table. The herb-studded high-grade lamb mince makes the perfect filling inside the golden, crispy puff pastry and the Native Mint , Australian Native Saltbush, Native Thyme, Rosemary Leaves, and Poppy Seeds Blue add the perfect fragrant touch. Not to mention using saltbush means these are salt-free. These little Moorish flavourings breathe new life into the classic sausage roll.
You can make these in big batches and store in the fridge for 3 days, or the freezer for up to 1 month. To reheat, simply place in a 180-degree oven until warmed through. Perfect for your next dinner party appetizer!
Spices used in this recipe
Australian Native Saltbush
Australian Native Saltbush is one of Australia’s best and most versatile native herbs. Like many of our native herbs, Saltbush was originally used medicinally by Indigenous Australians to aid in the healing of wounds or burns. Today, Saltbush leaves are widely utilised in cooking to add a delicious savoury, salty flavour as a healthier alternative to regular salt. An authentic taste of the Australian bush and one of our most versatile and most-used in our Natives range.$4.99
Australian Native – Wild Thyme
Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.$4.99
Australian Native Rivermint
Australian Native Mint, also known as ‘Wild Mint’, is a smaller, more delicate version of the more well-known garden-variety mint. This native herb is as versatile as it is aromatic; Indigenous Australians have used this marvellous herb for centuries as flavoursome bush food, natural insect repellant and medicinal herb. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. A true taste of the Australian bush!$4.99
Poppy Seeds Blue Whole
Blue Poppy Seeds are an oilseed grown on the opium poppy plant. The seeds have a bluish-black colour and are kidney-shaped. They are used for their flavour and as a decoration. There are 2 main varieties, white and blue. The white poppy seeds are used more in curries as a thickening agent and are more subtle in flavour. They both have a pleasantly sweet nutty flavour, that complements savoury & sweet cooking.
The Spice People carry this poppy seeds product: poppy seeds blue$3.45
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.$3.45
Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over medium heat. Add the onion, rosemary and garlic and cook for 5–6 minutes, or until softened. Place in a large bowl. Add the lamb, mint jelly, breadcrumbs, herbs, salt and 1 of the eggs, and mix to combine.
Divide the mixture into 4 portions. Place one portion down the centre of each pastry half. Place the remaining eggs in a small bowl and lightly beat. Brush the pastry edges with egg and roll to enclose. Place the rolls, seam-side down, on 2 oven trays and brush with the egg.
Using a small sharp knife, cut slits in the top of the sausage rolls and sprinkle with poppy seeds. Cook for 25–30 minutes or until puffed and golden brown. Serve with rosemary sprigs and extra mint jelly.