Surprise sausage rolls

What kid doesn’t love sausage rolls (or adult for that matter)? They’re great party food and always a winner when served with tomato sauce. You might think it’s a bit of a fiddle getting the surprise baby corn cobs inside, but for the wow factor alone it’s worth it, so please give it a go.

Serves: 6


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 medium cloves garlic, minced
  • 900g sausages or sausage meat
  • 1 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tbsp each finely chopped fresh sage, oregano and parsley
  • 2 eggs, lightly beaten
  • 500g puff pastry
  • 9 baby corn cobs
  • 1 extra egg, beaten, for egg wash
  • 2 tbsp sesame seeds

How to make:

1. Preheat oven to 185°C.
2. Heat the olive oil in a frying pan and gently sauté the onion and garlic till soft and translucent.
3. Remove the sausage skins and place the sausage meat in a large bowl. Add the cooked onion and garlic, tomato paste, curry powder, herbs and eggs and mix well. Season with salt and pepper. Fill a large piping bag with the sausage meat mixture, and set aside.
4. Lay the pastry on the bench and roll out to about 2–3mm thick.
5. Cut across the top of the piping bag to form a hole about 2.5cm in diameter. Push a baby corn cob into the sausage meat mix and pipe the corn cob surrounded by sausage meat onto the pastry about 5cm from the pastry edge, then repeat until you have a row along the length of the pastry. Roll the pastry over to encase the sausage meat, cut the pastry away and place the roll on a tray.
6. Repeat until all the sausage meat and pastry have been used. This should yield about 3 long rolls. Place the tray in the freezer until you are ready to cook the rolls; this allows for easier slicing.
7. Cut into 4–5cm lengths. Place the sausage rolls on an oiled baking tray. Brush with the egg wash and sprinkle with sesame seeds. Bake for 40–45 minutes. Leave to cool for 10 minutes, then serve with tomato sauce.

Extracted from Summer with Simon Gault, published by Penguin Random House NZ, RRP$50.

Text © Simon Gault, 2019. Photography © Vanessa Lewis, 2019

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