Australians' favorite camping food tutorial: classic sausage roll!
I. Material preparation
1. Main ingredients
- Sausage meat: 500 grams (pork, beef or mixed meat can be chosen)
- Puff pastry: 2 sheets (frozen puff pastry commonly found in supermarkets is fine)
- Egg: 1 (for brushing the surface)
2. Seasoning
- Onion: 1 (chopped)
- Bread crumbs: 1/2 cup
- Milk: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Thyme: 1 teaspoon (optional)
- Garlic powder: 1/2 teaspoon (optional)
3. Camping tools
- Portable grill or camping oven
- Tin foil
- Brush
- Knife and cutting board
II. Production steps
1. Prepare sausage filling
- Chop the onion and mix it with the sausage meat.
- Add bread crumbs, milk, salt, black pepper, thyme and garlic powder and mix well.
- Divide the filling into two equal parts and roll it into long strips, the same length as the puff pastry.
2. Wrap the puff pastry
- Take the puff pastry out of the refrigerator and thaw it slightly until it is soft.
- Place sausage filling at one end of the pastry and roll up the pastry to cover the filling, pressing the edges with a fork to seal.
- Cut the sausage roll into bite-sized pieces (about 5 cm long).
3. Prepare for baking
- Line a portable grill or camping oven with tin foil to prevent sticking.
- Place the sausage roll on the foil and brush the top with egg wash to make it golden brown after baking.
4. Bake
- Preheat the grill or oven to 180°C.
- Bake the sausage roll for about 20-25 minutes, until the outside is golden and crispy and the filling is cooked through.
5. Enjoy
- Let it cool slightly and serve with ketchup or barbecue sauce.