Italian Style Sausage Rolls, Mascarpone Mash & Spicy Tomato Sauce

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

(COOK TIME: 60+ min)

Medium

24 rolls

Ingredients

For the spicy tomato sauce

  • 400 g tin Mutti Baby Roma Tomatoes
  • 400 g tin Mutti Polpa Finely Chopped Tomatoes
  • tablespoon Mutti Double Tomato Paste
  • 1 onion, finely chopped
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried marjoram
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 cup white sugar
  • 3/4 cup white malt vinegar
  • Sea salt & pepper, to taste

For the sausage rolls

  • 4 sheets puff pastry, slightly thawed
  • 1 tablespoon egg + 1 milk, lightly beaten
  • brown onion, grated (150 g)
  • carrot, grated (120 g)
  • 3/4 cup semi-dried tomatoes, finely chopped (100 g)
  • 1 leaves & 1/2 dried oregano
  • 500 g Italian-style sausages, skins removed
  • 250 g beef mince
  • 1 egg
  • 1/4 cup fresh breadcrumbs
  • Fennel seeds

Method

  1. Preheat oven to 200°C. Line your baking trays with baking paper. Set aside.
  2. To make the spicy tomato sauce: In a deep saucepan, add Mutti ingredients, onion & herbs. Bring to the boil and simmer, uncovered, stirring occasionally, for 1 hour or until the tomatoes break down and are tender.
  3. Add the sugar and vinegar. Simmer, uncovered, stirring occasionally, for a further hour and 15 minutes or until mixture reduces, thickens and is of a saucy consistency. Season with sea salt & pepper.
  4. Strain the sauce through a course sieve, pressing down on the mixture to extract as much liquid as possible, discard the leftover solids.
  5. Pour sauce into sterilised jars, seal and pop into the cupboard until ready to use. Once you've opened the jars, you will need to store in the fridge.
  6. To make the sausage rolls: While the sauce is simmering, make a head start on the sausage rolls. Allow the puff pastry to thaw then mix the egg and milk in a small jug or bowl. Set aside.
  7. In the food processor, pulse the onions, carrot, sundried tomatoes, oregano and egg until finely chopped. Add the sausage mince and beef mince, and continue to pulse until the mixture is starting to blend, but be careful not to over do it. The mixture should be fine mixture but not mush. Add the breadcrumbs, pulse one or two more times then use your hands to mix everything through.
  8. Cut each puff pastry sheet in half, then spoon out sausage mixture along one side in a long sausage shape. Brush opposite long edge with a little egg mixture and then roll it up pressing down gently on the “seam”. Cut into your desired size (approx. 4 pieces). Repeat until all of the mixture is finished (this should make approx. 24). Brush each sausage roll with egg wash and sprinkle with fennel seeds.
  9. Pop into the oven and bake for 30-40 minutes until golden brown.
  10. To make the mascarpone mash: Meanwhile, place the potato and whole garlic clove in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium, and simmer for 12 minutes or until tender. You don't want the potatoes to be over-cooked, so watch them (you can test using a fork or toothpick). Drain, then mash and beat through mascarpone, butter and parmesan until creamy. Season with sea salt & pepper to taste. Please note that if you like the consistency to be very smooth (like a puree), you will need to use a hand stick mixer.
  11. Serve Italian inspired sausage rolls with a side of mascarpone mash and spicy tomato sauce.
  12. Storage: uncooked sausage rolls can be frozen, cooked sausage rolls will keep in an airtight container in the fridge for up to a week. Sauce will keep in a sterilised jar for up to 2 weeks.

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Also made with: Polpa


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