Ed’s clever take on sausage rolls have a crisp centre and are super easy to make. Using Vegemite as the secret seasoning, they’re fabulous as nibbles for any occasion.
Ingredients
500g pork and veal mince
½ cup multigrain breadcrumbs
½ cup grated mozzarella
1 Tbsp Vegemite
1 Tbsp milk
6 grissini sticks
¼ cup finely grated parmesan
Tomato sauce of choice and rocket leaves, to serve
Method
- Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper. Combine mince, breadcrumbs, mozzarella, Vegemite and milk in a large bowl and knead thoroughly for 3 minutes, until mixture becomes sticky. Divide into 18 even pieces.
- Break grissini into 4-5cm pieces. Wrap balls of meat around each piece of grissini. Place on tray. Bake for 10 minutes, remove from oven and scatter rolls with parmesan. Bake for a further 3-5 minutes until melted and golden. Cool slightly, then serve with sauce and leaves.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%