Prep: 5-10min | Cook: 20-30mins
Ingredients
Remember this is bush cooking! There are no exact amounts, chuck in what you have or until you think “that’ll do”.
- 3 Sausages (choose your favourite style)
- A good handful of small cheese cubes
- A good handful of diced bacon
- A good hand full of finely chopped onion
- Diced jalapeno’s (The more you add the spicier it will be!)
- 1 egg
- Grated cheese
- Puff pastry sheets
Method
Peel the skin off the sausages and add the meat to a bowl along with the cheese cubes, diced bacon, onion and jalapenos. Mix the ingredients together until they are evenly distributed throughout the mixture. Lay a sheet of puff pastry on a flat surface and spoon the mixture across the width of the of the sheet ensuring it is an even thickness the whole way. Roll the pastry up encasing the sausage mixture until the pastry begins to overlap. Leave approximately 3cm of additional pastry, then cut off the excess with a sharp knife. Crack and whisk the egg, then using a fork paint the inside of the overlapping pastry with the egg and finish rolling. Leave the overlap at the bottom of the sausage roll and paint the top with the whisked egg, then sprinkle with grated cheese. Using a sharp knife cut the roll into bite sized pieces and place on some baking paper, on a trivet, inside the camp over. Secure the lid and sit in the coals (shovel coals on the lid as well) for 20-30mins. Remove when pastry is golden brown. Allow to cool then serve with generous amounts of tomato sauce. Serves 2-3