Italian style sausage rolls served with a side of mascarpone mash and spicy tomato sauce!
Recipe for Italian Style Sausage Rolls, Mascarpone Mash & Spicy Tomato Sauce by Anisa Sabet for The Macadames.
Sausage rolls have soon become a constant in our household, I absolutely love making them and my husband is chuffed too. I haven’t been super creative with the fillings so I thought I’d branch out a bit and make these Italian style versions with spicy tomato sauce for this collaboration with Mutti, a tomato product producer which you can read about in this post.
To make the sausage rolls, I used Italian sausage mince, beef mince and a few other herbs to give them an Italian flair, and then topped them with fennel seeds when baking.
To make the spicy tomato sauce, I slow cooked a mixture of Mutti Baby Roma Tomatoes, Passata and Double Concentrate Tomato Paste, onion, herbs, crushed red pepper, sugar and white malt vinegar until it was thick and saucy. Once cooked, you can pour it into sterilised jars and it will keep for months, just make sure once opened, you pop it into the fridge.
I served the Italian style sausage rolls with a side of mascarpone mash (thanks for the idea Jamie!) and lots of spicy tomato sauce. Belissimo!
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For the spicy tomato sauce (makes 1L approx):
- 1 tin Mutti Baby Roma Tomatoes
- 700g jar Mutti Passata (Tomato puree)
- 1 tablespoon Mutti Double Concentrate Tomato Paste
- 1 onion, finely chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried crushed red pepper
- 1/2 cup white sugar
- 3/4 cups white malt vinegar
- Sea salt & pepper
For the sausage rolls (makes 24 approx):
- 4 sheets puff pastry, slightly thawed
- 1 egg + 1 tablespoon milk, lightly beaten
- 1 (150g) brown onion, grated
- 1 (120g) carrot, grated
- 3/4 cup(100g) semi-dried tomatoes, finely chopped
- 1 & 1/2 dried oregano leaves
- 500g Italian-style sausages, skins removed
- 250g beef mince
- 1 egg
- 1/4 cup fresh breadcrumbs
- Fennel seeds
For the mascarpone mash:
- 600g pontiac potatoes, peeled, chopped
- 100g mascarpone
- 60g unsalted butter, chopped
- 1 1/4 cup (100g) grated parmesan
1. Preheat oven to 200°C. Line your baking trays with baking paper. Set aside.
2. To make the spicy tomato sauce: In a deep saucepan, add the tomato products, onion & herbs. Bring to the boil and simmer, uncovered, stirring occasionally, for 1 hour or until the tomatoes break down and are tender.
3. Add the sugar and vinegar. Simmer, uncovered, stirring occasionally, for a further hour and 15 minutes or until mixture reduces, thickens and is of a saucy consistency. Season with sea salt & pepper to taste.
4. Strain the sauce through a course sieve, pressing down on the mixture to extract as much liquid as possible, then discard the leftover solids. Pour sauce into sterilised jars, seal and pop into the cupboard until ready to use. Once you’ve opened the jars, you will need to store in the fridge.
5. To make the sausage rolls: While the sauce is going, get a start on the sausage rolls. Firstly, pull out the puff pastry to thaw a bit, then mix the egg and milk in a small jug or bowl. Set aside.
6. In the food processor, pulse the onions, carrot, sundried tomatoes, oregano and egg until finely chopped . Add the sausage mince and beef mince, and continue to pulse until the mixture is starting to blend, but be careful not to over do it. You want a fine mixture but not mush. Add the breadcrumbs, pulse one or two more times then use your hands to mix everything through.
7. Cut each puff pastry sheet in half, then spoon out sausage mixture along one side in a long sausage (ha!) shape. Brush opposite long edge with a little egg mixture and then roll it up pressing down gently on the “seam”. Cut into your desired size (approx 4 pieces). Repeat until all of the mixture is finished (you should make approx 24). Brush each sausage roll with egg wash and sprinkle with fennel seeds.
8. Pop into the oven and bake for 30-40 minutes until golden brown.
9: To make the mascarpone mash: Meanwhile, place the potato and whole garlic clove in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium, and simmer for 12 minutes or until tender. You don’t want the potatoes to be over-cooked, so watch them (you can test using a fork or toothpick). Drain, then mash and beat through mascarpone, butter and parmesan until creamy. Season with sea salt & pepper to taste. Please note that if you like the consistency to be really smooth (like a puree), you will need to use a hand stick wizz.
10. Serve Italian inspired sausage rolls with a side of mascarpone mash and spicy tomato sauce. Bellissimo!
Storage: uncooked sausage rolls can be frozen, cooked sausage rolls will keep in an airtight container in the fridge for up to a week. Sauce will keep in a sterilised jar for up to 2 weeks.
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For another similar appetiser recipe, try my Garlic Chilli Prawns With Charred Lime.
Or my Oysters 6 Ways.
Anisa – The Macadames. xx