#SecretRecipeClub ~ Australian Sausage Rolls
Welcome to the February, Group D, reveal day for Secret Recipe Club (definitely one of my favorite days each month)! I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of bloggers who are given a "secret" assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day! I have been a part of SRC for quite awhile now (see my first post from 2/25/2013 here) and LOVE the opportunity to get to know another blogger a little better each month by spending time perusing their blog, reading through their recipes and posts, and finding something perfect for my family from what they've shared.
For this month's reveal day, I was assigned to Tara's Multicultural Table - and oh my goodness what a blog to browse and drool your way through! Tara's blog is jam packed full of GORGEOUS photography of mouthwatering dishes, ingredients and recipes that you can practically smell through the screen - and such a variety of dishes to choose from. Visit Tara's "About Me" page to see some photographs of Tara and her sweet family, and learn more about what makes Tara, well, Tara! In addition to caring for her family and making and photographing delicious dishes, Tara enjoys scrapbooking, reading, dance and travel. Tara was born in Japan, lived in Germany when she was young, and her husband is Filipino, so you can see why her culinary influences are so broad and international!
After getting to know Tara a little better, I hopped over to her beautiful recipe index. Where, oh where to start?! The dishes are broken down by continent as well as category. I started by continent. I oohed and ahhed over the Danish Oat Loaf, Fougasse aux Herbes de Provence, Macarons with Vanilla Cream Cheese Filling, Vanilla Bean Creme Brulee, Berliner, Cioccolata Calda, Pancit Molo, Matcha Pound Cake, and the Bulgogi Ssam but ultimately I settled on the Australian Sausage Rolls.
I was drawn in by the ingredients, knowing these would definitely make both of my boys very happy - and knowing I had a package of puff pastry I'd bought and thawed recently that didn't end up getting used for what I originally planned it for. These were a big hit - I had to save two of them from the original batch so I could get pictures the next day and there was much grumbling! Then after pictures both Kenneth and Kent called dibs on the remaining sandwiches - so these definitely were happily received, and we will certainly be enjoying them again. I love that you can make these up in a large batch and freeze some, unbaked, then pull out and bake for an easy lunch or dinner when needed. Thanks for sharing this one Tara!
Australian Sausage Rolls slightly adapted from Tara's Multicultural Table
1 pound ground beef
1 pound ground pork sausage (mild)
1 large onion, grated
2 cloves garlic, minced
1/2 teaspoon "Red" seasoning
1 tablespoon BBQ sauce
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
salt and pepper to taste
2 eggs, divided
3 sheets puff pastry, thawed
- In a large bowl, use your hands to combine meats, onion, garlic, dried herbs, BBQ sauce, Worcestershire, breadcrumbs, salt, pepper, and 1 egg.
- Preheat oven to 450 degrees. Line a baking sheet with parchment or lightly grease. In a small bowl, beat remaining egg.
- Cut one pastry sheet in half. Near the edge facing you, form 1/6th of the meat mixture along the pastry lengthwise. The meat should be flush with the edges on the left and right. Brush the exposed pastry with the beaten egg. Roll up the pastry and place seam side down. Cut into 3 equal rolls and slice each top twice diagonally. Place on prepared baking sheet and repeat with remaining pastry sheets and filling. Brush the tops with beaten egg. Bake in preheated oven for 10 minutes. Reduce heat to 350 and continue to cook until meat is no longer pink and tops are golden, about 20 minutes.
- Serve hot or at room temperature with BBQ sauce or ketchup.
|Happy (belated) Valentine's Day from Lindsey - 16 months old!|