These sausage rolls are delicious and easy to make once you’ve got our basic mince recipe down.
A quick tip: To make stale breadcrumbs, use 2 to 3-day-old bread and process in batches. To make sure you get an equal amount of filling mixture in each sausage roll, pipe it down the length of the pastry using a piping bag that is fitted with a 2 cm plain tube.
For different meat flavours, you can change up the mince by switching from beef to lamb. Add 2 tbsps Middle Eastern spice blend instead of barbecue sauce, and use coriander instead of parsley.
You can also try switching the beef to pork. Add 1⁄2 tsp celery salt, 2 tsps pounded fennel seeds and chopped dill instead of parsley. Swap fennel seeds for sesame.