Kangaroo Sausage Rolls

Enjoy these delicious Kangaroo Sausage Rolls made with native flavours from Australian Bush Spices. Perfectly seasoned kangaroo mince wrapped in flaky pastry creates a uniquely Australian recipe that’s ideal for entertaining, snacks, or hearty family meals.

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

100g unsalted butter
2 small leeks, thinly sliced
2 garlic cloves, crushed
2 tbs thyme leaves, finely chopped
2 tbs finely chopped flat-leaf parsley
1 cup (250ml) white wine
2 tbs Australian Bush Spices Red Meat Rub
1 egg, lightly beaten, plus extra, to brush
1 cup (70g) fresh sourdough breadcrumbs
400g kangaroo mince (or beef, pork or lamb)
300g beef sausage mince
4 sheets frozen puff pastry, defrosted

Instructions

Heat butter in a large frypan over high heat. Add leek, garlic, thyme, and parsley. Cook for 8–10 mins, until softened. Add wine and scrape pan.
Stir in the Red Meat Rub. Cook 4–5 mins more, then cool completely.
Combine leek mixture with egg, breadcrumbs, and minces. Season and divide into 8 equal portions.
Preheat oven to 220°C. Line 2 baking trays. Halve pastry sheets and place mince along each. Brush with egg, roll, slice, and arrange seam-side down. Top with egg wash and bake 30–35 mins until golden.
Topping – Smother with either of the below Australian Bush Spices sauces:
a.Tomato Sauce with Pepperberry
b.Tomato Sauce with Bush Tomato
c.Pepperberry Tomato Relish