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  • Sawa-San

Kangaroo Sausage Rolls

Updated: Jun 6, 2021

Check out Mum’s video here:


500g kangaroo steak (to mince) or kangaroo


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


3 frozen sheets puff pastry

1 egg for brushing

sesame seeds

serve with tomato sauce and sweet chili


Makes 36 small sausage rolls


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.


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.

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