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Kangaroo and pork sausage rolls

Jill Dupleix
Jill Dupleix

Now that we're deep in traditional barbecue territory in January, you'll be needing something to nibble on while the grill gets fired up. Here's a thought: cute mini sausage rolls with an Australian twist - half pork, half kangaroo, with a touch of beetroot - to have with a beer or a glass of bubbles.


Kangaroo sausage rolls.
Kangaroo sausage rolls. Photo: William Meppem

2 slices stale sourdough bread

150ml milk

400g Italian pork sausages, skinned

400g fresh kangaroo mince

2 garlic cloves, finely grated

1 tsp smoked paprika

pinch of dried chilli flakes

4 tbsp chopped parsley and basil

2 tbsp chopped dill

1 egg, beaten

1 tsp salt

½ tsp black pepper

100g pickled beetroot, drained and finely diced

2 sheets frozen puff pastry, thawed


1. Trim the crusts off the bread, soak in the milk for 10 minutes, then squeeze dry and finely chop.

2. Heat the oven to 220C. In a large bowl, combine the pork sausage meat, kangaroo mince, bread, garlic, paprika, dried chilli, parsley, basil and dill, half the beaten egg, sea salt and pepper, mixing well with your hands. Add the diced beetroot and mix again. Divide the mixture into four, and form into sausages the same length as the pastry.

3. Cut each pastry square in half, and brush the edges with beaten egg. Place the meat in the middle, and roll up to enclose and seal, then repeat to make four rolls. Place in the freezer for 15 minutes to firm, then cut into five-centimetre-wide mini sausage rolls, or longer 12-centimetre-wide ones. Arrange on a baking tray lined with baking paper, brush the pastry with remaining beaten egg, and bake for 20 minutes or until golden.

To serve: Serve with your favourite tomato or chilli sauce and my green and gold salad.




Main ingredient:
Pork, Bread
Modern Australian
Finger-food, Starter/Entree, Side Dish, Main-course
Australia Day, Barbecue, Cocktail Party, Children's Party

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