There are no hard and fast rules to Sausage Rolls, you could even make them with minced Beef and call them Australian Snag Rolls if you liked. But this was my attempt at Cheese and Chilli Sausage Rolls. (We used to make 80 to 120 of these a day when I working in the butchers shop and they always sold out by lunchtime!)
It’s not a recipe as such today, more alone the lines of assembly instructions.
We like a Pasta Bake once in a while. We like hand pressed Meatballs. So what could possibly go wrong? I mean it’s not like Mackerel Ice-cream…. The 20% fat Minced Beef was on offer at £1.60 for 500g and the slightly higher fat content than we would generally use meant that the Meatballs were moist and tender.
So Assembly Instructions:-
(1) Grate lots of Cheese and set aside.
(2) Mix whatever Herbs you fancy with your mince and form into balls. It’s a while since we had this meal, but there will certainly have been grated Garlic ( Probably our Lacto-Fermented version ) and mixed Herb, Salt and Pepper in there somewhere.
(3) In salted water boil some Pasta (Gluten free in our case) and once tender drain and set aside.
(4) Make a Tomato based sauce. A tin of chopped Tomatoes, Tomato Puree, Salt, Pepper, Herbs etc. and simmer to reduce.
(5) Fry the Meatballs on all side to brown and then reduce the heat and turn for 20 minutes or so.
(6) Heat the oven to 180c.
(7) Add the Pasta to an oven proof dish.
(8) Artistically place the Meatballs at regular interval on the Pasta. Or just bob them in. It really isn’t supposed to be a pretty dish!
(9) Pour the Tomato sauce over the Meatballs.
(10) Add plenty of grated Cheese and place in the oven for 20 minutes.
(11) Pop to finished product under the grill for 5 minutes to brown the melted Cheese.
