Oscar’s Sausage Rolls

Oscar’s Sausage Rolls
Oscar’s Sausage Rolls

+60 min

20 pcs

Nut free

Filled with minced meat, these sausage rolls are lovely snacks. Originally from Australia, this is the fav recipe of Carrot Kitchen’s Oscar. Make 20 sausage rolls and you’ll have snacks for several days!

Oscar’s Sausage Rolls

    Oscar’s sausage rolls

  • 400–500 g minced beef
  • 1 carrot
  • 1 apple
  • 1 onion
  • ½ pot of parsley
  • 100 g of grated cheese
  • 2 slices of toast
  • 2 eggs
  • 1 tbsp Dijon mustard
  • 1 tbsp dried herbs (such as basil, oregano or pizza seasoning)
  • 1 tsp salt
  • 10 butter dough or puff pastry plates
  • ketchup
  1. Time to get going!

    Wash your hands and make sure you have all ingredients at hand.

  2. Melt the dough

    Cover the baking tray with baking paper. Put both dough plates on the tray, to melt. Heat up the oven to 180°C.

  3. Prep the veggies

    Peel and rinse the carrot. Shred it and put it in a big bowl. Rinse and grate the apple, then add it to the bowl. Peel the onion, chop it and put it into the bowl. Chop the parsley and add it to the bowl.

  4. Add cheese & spices

    Add grated cheese into the bowl. Tear the bread slices and add them to the bowl. Add also 1 egg, mustard, salt and the dried herbs you prefer. Stir evenly with a spoon.

  5. Mix minced beef

    Add minced beef to the bowl and mix it with other ingredients. Then squeeze the meat, using one hand only, until smooth.

  6. Fill the rolls

    Cut melted dough plates to half, i. e. to two squares. Squeeze the filling into a “stick” and place it in the middle of each dough plate. Wash your hands, stretch the dough a bit and pinch the edges together. Turn the seam under the roll. Roll and shape 20 rolls like this.

  7. Lubricate with egg

    Break remaining egg into a glass and whisk. Dip a brush in the egg and lubricate the rolls.

  8. In the oven

    Bake rolls in the middle rack of the oven for about 45 minutes until slightly browned.

  9. Time to enjoy!

    Once the rolls have cooled down a bit, dip them in ketchup. Freeze the ones you don’t eat immediately.


"I love playing with food colours."

12 y

Tell us about your fav recipe, these sausage rolls? This recipe is created by my Australian grandma. I’ve also cooked these “sausage rolls” with grandpa, dad and my uncle & aunt. It’s a handy snack that fills me up after swimming or surfing.

Which Carrot Kitchen’s videos do you cook on? My favourite is the burger video. I love hamburgers; it was fun to make them with my friend. I also make them often with my dad.

Did you enjoy shooting these videos? Yes. There were times when you wait a lot, but once the day is done and we taste the foods, they taste even better – worth the wait. The most exciting moment was making the skill video with eggs: I had to break many eggs and separate the yolks and whites.

Who taught you to cook? My Finnish grandma and Australian grandma.

Whose kitchen you’d love to see? Andy Allen’s! He’s the Australian Master Chef and a nice guy, but also clear about it if you cook badly. He’s superb with handling the knives; I’d love to learn more from him.

Your favourite food colour? Blue. I really like blueberries and plums. I also love playing with food colours, and I want to try making blue yoghurt.

If you were asked to create a candy, what kinda candy would it be? A hard, delicious candy of liquorice and strawberry. It would last for a quarter in your mouth while sucking it. A bag of these candies would last for a long time.

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