Italian Sausage Rolls Recipe with Datterini Tomatoes
Delicious Italian sausage rolls recipe with mascarpone mash & spicy tomato sauce.
Made with Datterini tomatoes
Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste. Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.
(COOK TIME: 60+ min)
Medium
24 rolls
Ingredients
spicy tomato sauce
-
14
oz
Mutti® Baby Roma Tomatoes (Datterini)
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
tbsp
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
-
1
onion
(finely chopped)
-
1
tsp
dried oregano
-
3/4
tsp
dried basil
-
3/4
tsp
dried marjoram
-
3/4
tsp
dried crushed red pepper
-
1/2
cup
white sugar
-
3/4
cup
white malt vinegar
-
Sea salt & pepper
(to taste)
sausage rolls
-
4
sheets puff pastry
(slightly thawed)
-
1
tbsp
egg
(lightly beaten)
-
1
tbsp
milk
-
5
oz
brown onion
(grated)
-
4
oz
carrot
(grated)
-
3/4
cup
semi-dried tomatoes, finely chopped
-
1 1/2
leaves
dried oregano
-
17
oz
Italian-style sausages
(skins removed)
-
9
oz
beef mince
-
1
egg
-
1/4
cup
fresh breadcrumbs
-
Fennel seeds
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Italian Sausage Rolls Recipe with Datterini Tomatoes: Method
- To prepare the Italian sausage rolls, preheat oven to 392°F. Line your baking trays with baking paper. Set aside.
- To make the spicy tomato sauce: In a deep saucepan, add Mutti® Crushed Tomatoes (Polpa), Mutti® Baby Roma Tomatoes (Datterini), Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) onion & herbs. Bring to the boil and simmer, uncovered, stirring occasionally, for 1 hour or until the tomatoes break down and are tender.
- 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.
- Strain the sauce through a course sieve, pressing down on the mixture to extract as much liquid as possible, discard the leftover solids.
- 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.
- 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.
- 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.
- 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.
- Pop into the oven and bake for 30-40 minutes until golden brown.
- 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.
- Serve this tasty italian sausage rolls recipe with a side of mascarpone mash and spicy tomato sauce.
- 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.
