On the back of how popular my left over brisket pie recipe is, i just had to create a recipe for left over brisket sausage rolls
Leftover brisket can be one of the best things to work with, but sometimes, you want to switch things up and get a bit creative with how you use it. If you’ve ever found yourself with extra brisket and wondering what to do, these Brisket & Sausage Rolls are the answer. They’re a perfect blend of rich, smokey brisket and seasoned sausage mince, all wrapped up in flaky pastry and baked until golden. I love how easy they are to make, and they’re just as satisfying as they are delicious. Whether you’re hosting a casual gathering, looking for a game day snack, or simply wanting to turn leftovers into something special, these sausage rolls never disappoint.
what you need:
6 sheets puff pastry
450g leftover cooked brisket, finely diced/shredded
Grated cheddar cheese
500g sausage mince
1-2 jalapeños, finely chopped (optional)
150g bread crumbs
1 tsp garlic, minced or grated
1 large onion, diced
2tbs Smokey Joe's Texan Seasoning
¼ cup beef stock
3 large eggs
Milk (for egg wash)
Sesame seeds (optional)
what to do:
Preheat the oven to 200°C (400°F).
Prepare the filling: Finely chop the onion, jalapeños, and cooked brisket. In a bowl, mix these with the sausage mince, two eggs, bread crumbs, garlic, Texan seasoning and beef stock.
Assemble the rolls: Lay out the puff pastry sheets and divide the filling evenly across each. Sprinkle with grated cheddar cheese and roll them up tightly.
Prepare the egg wash: In a small bowl, whisk together one egg and a splash of milk. Brush the egg wash over the sausage rolls to give them a golden finish when baked.
Bake: Place the sausage rolls on a baking sheet and bake in the preheated oven for about 35 minutes, or until golden brown and crispy.
Serve: Let the rolls cool for 10 minutes before serving with your Smokey Joes Smokey Tomato Ketchup.
Enjoy!
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