- Sawa-San
Kangaroo Sausage Rolls
Updated: Jun 6, 2021


Check out Mum’s video here: https://youtu.be/QKXY7k0SNUU
Ingredients:
500g kangaroo steak (to mince) or kangaroo
mince.
Sausage fillings:
1 small carrot- finely grated
1/2 red capsicum- finely grated and squeeze
the liquid out
3 shallots- finely grated
2 garlic cloves- crushed
1 tbsp of each herbs chop finely- parsley,
thyme, rosemary, sage
1 tsp dijon mustard
I tsp pimenton (Spanish smoked paprika)
1 tbsp worcestershire sauce
1 tsp salt
pepper
3 frozen sheets puff pastry
1 egg for brushing
sesame seeds
serve with tomato sauce and sweet chili
sauce
Makes 36 small sausage rolls
Method
Preheat the oven to 200°C and prepare the baking trays.
1. Place kangaroo mince in a bowl, mix well with all the fillings.
2. Place the pastry sheet on a board and slice in half.
3. Spoon on 1/6 of mixture lengthways along the centre of each piece. Fold 1
edge of pastry over and tuck in beside filling, then fold over the other side to
make a roll, pressing down lightly to seal.
4. Cut rolls into 6 pieces (or as big as you like). Cut two small incisions into each
roll to prevent splitting.
5. Place on a baking tray (seam side down), brush with egg, sprinkle sesame seeds.
6. Bake for 25-30 minutes or until golden brown and crunchy.
7. Serve with tomato sauce and sweet chilli sauce or your favourite sauce with
a green salad.
Notes:
If you prefer, you may use your processor to mix meat and vegetables.
If you can’t get some of the herbs or seasoning, you may use dry mixed herbs.