Name: A Bunnings snag has nothing on these tasty sausage sizzle scrolls
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 4 thick beef sausages; 2 tablespoons extra virgin olive oil; 2 brown onions, thinly sliced; 1 tablespoon brown sugar; 1 clove garlic, crushed; 1 teaspoon fresh thyme leaves; 2 tablespoons chopped flat-leaf parsley, plus extra to serve; 1 tablespoon smoky barbecue sauce; 2 tablespoons tomato sauce, plus extra to serve; 2 1/2 cups grated mozzarella cheese; Freshly ground black pepper; Olive oil cooking spray; Dough; 3/4 cup milk, warmed; 2 teaspoons instant dried yeast; 2 teaspoons caster sugar; 2 1/3 cups bread and pizza flour; 2 teaspoons sesame seeds; 1 teaspoon salt; 40g butter, melted, cooled; 1 egg, lightly beaten

Sausage sizzles are the foundation of a classic Aussie weekend. This recipe is inspired by the delicious flavours you’d find at a backyard barbecue. Make scrolls or pinwheels out of beef sausages, tomato and barbecue sauce, lots of mozzarella cheese and a homemade dough that’s quick to whip up.

The kids will love these in their lunchbox, and they’re the ideal snack for hangry after-school children.

Ingredients

4 thick beef sausages

2 tablespoons extra virgin olive oil

2 brown onions, thinly sliced

1 tablespoon brown sugar

1 clove garlic, crushed

1 teaspoon fresh thyme leaves

2 tablespoons chopped flat-leaf parsley, plus extra to serve

1 tablespoon smoky barbecue sauce

2 tablespoons tomato sauce, plus extra to serve

2 1/2 cups grated mozzarella cheese

Freshly ground black pepper

Olive oil cooking spray

Dough

3/4 cup milk, warmed

2 teaspoons instant dried yeast

2 teaspoons caster sugar

2 1/3 cups bread and pizza flour

2 teaspoons sesame seeds

1 teaspoon salt

40g butter, melted, cooled

1 egg, lightly beaten

Method

Step 1

For the dough, place warm milk in a jug, sprinkle over yeast and 1 teaspoon of caster sugar. Whisk with a fork to combine. Set aside in a warm place for 5–8 minutes or until foamy.

Step 2

Place flour, remaining caster sugar, sesame seeds and salt in the bowl of an electric mixer fitted with a dough hook. Make a well and add the yeast mixture, butter and egg. Mix on low speed for 1 minute or until combined. Increase speed to medium-high and knead for 5 minutes or until the dough is smooth and elastic. Transfer to a lightly greased bowl. Cover with lightly greased plastic wrap. Set in a warm place for 1 hour or until the dough doubles.

Step 3

Meanwhile, remove the skin from the sausages. Break sausage mince into small pieces and place on a plate. Heat oil in a large frying pan on medium-high heat. Cook onion, stirring, for 5 minutes or until starting to soften. Add sugar. Reduce heat to low. Cook, stirring, for 3 minutes. Add sausage mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned and cooked through. Stir in garlic and thyme. Cook for 1 minute. Remove from heat and stir in parsley. Leave to cool for 10 minutes.

Step 4

Preheat oven to 190°C/170°C fan-forced. Grease a 5cm-deep, 21cm x 28cm baking dish.

Step 5

Punch dough down and shape into a ball. Transfer to a clean floured surface. Roll out dough to form a 30cm x 40cm rectangle.

Step 6

Mix barbecue and tomato sauces together. Spread over the dough leaving a 1cm border at the edges. Top evenly with the sausage mixture, pressing into the dough, then sprinkle with half of the cheese. Roll up tightly from one long side to form a log. Trim ends. Cut into 12 equal slices.

Step 7

Place scrolls, cut side-up, in prepared baking dish. Cover with greased plastic wrap. Set aside for 10 minutes to prove. Sprinkle top with remaining cheese and season with pepper. Spray with oil. Bake 20 minutes or until golden and cooked through. Leave for 10 minutes before serving.

sausage sizzle scrolls on blue background — (Photography: Tim Roberts, Styling: Michele Cranston)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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