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Nutrition Facts
Serving Size 1 (91g) Recipe makes 8 servings The following items or measurements are not included below: 1 medium breadsticks topside mince
Calories 219
Calories from Fat 162		(74%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 48mg		16%
Sodium 815mg		33%
Potassium 224mg		6%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.4g
Protein 9.9g		19%
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Picnic Sausage Roll

Recipe #380105 | 1 hour | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Tisme
Jul 3, 2009

Try this easy and tasty sausage roll for your next picnic. Serve slices with your favourite relish or chutney.

SERVES 8 -12 (change servings and units)

Ingredients

1 medium french breadstick (baguette)
250 g topside mince (extra lean ground beef)
250 g sausage meat
40 g French onion soup mix
1 tablespoon chopped parsley
1/4 cup cold water
1 small capsicum, finely diced
2 spring onions, chopped finely
1 tablespoon tomato sauce
1 tablespoon melted butter, for glazing

Directions

1
Preheat the oven to 190°C / 375°F.
2
Cut a slit along the top of the loaf.
3
Pull out the soft dough in the centre to make a cavity for the meat.
4
Mix the filling ingredients together and press firmly into the loaf.
5
Brush the outside of the loaf with the melted butter then wrap firmly in foil.
6
Cook for approximately 45 minutes or until the meat is cooked.
7
Slice diagonally to serve.

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Featured Reviews for This Recipe

From: Jo90Senior

On Sep 3, 2009

Easy peasy & very tasty

0 people found this review helpful

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From: Chef Shaft

On Sep 1, 2009

This is good. I like marinara sauce.

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From: French Tart

On Aug 16, 2009

This was an ACE recipe - Malcolm (my husband) and I LOVED it, and it worked! I was VERY sceptical about baking the filling in a baguette for so long - I thought that the bread would go too brown, NOT at all! The filling was full of flavour and the bread held it all together (as you can see in the photos) like a low-fat pastry casing. I can see hundreds of possibilities for other fillings; my parents are vegetarian and I may concoct a veggie filling for them. This is a great find, and a recipe that I am hanging on to - I am making another one this weekend for a picnic we are going on! I left the roll to go cold and sliced on the angle as suggested, the bread was soft but with bite......just perfect. We ate the slices with my home-made Golden Saffron Pear Chutney and fresh salad leaves.......just brilliant, I can't thank you enough for posting this recipe Tisme! Made for Make my in the Aus/NZ forum. FT