Matt Preston and Michelle Southan spins on sausage roll recipes

Everyone’s a winner with these seven sausage roll recipes by amazing foodies Matt Preston and Michelle Southan.

Matt Preston and Michelle Southan share their favourite sausage rolls, from spicy to cheesy, beef mince to pork mince, gourmet to old-school, and vegieful for vegans. Everyone’s a winner!

Moroccan sausage rolls.

Moroccan sausage rolls

We’ve been on a long quest to create the perfect sausage roll with Middle Eastern flavours and here is the next step on that journey. If you don’t like heat, just reduce the harissa a little! And if you don’t have harissa, adding a couple of deseeded and finely chopped long red chillies will do. Serve these sausage rolls with tabouli.

Thai curry sausage rolls.

Mini Thai green chicken curry sausage rolls

Send yo’ sausage rolls on a Bangkok holiday with this simple recipe, using chopped red chilli, coriander and kaffir lime for texture and a fresh spicy kick. Add a squeeze of lime to the sweet chilli sauce to balance the sweetness, if you like.

Bacon sausage roll.

The trojan bacon and cheddar sausage roll

“These are by far the best sausage rolls ever.” – taste member cherylstark. Need we say more?

Cajun sausage rolls.

Cajun sausage roll

These sausage rolls get their name because they are so tasty you’ll need to cage ’em to keep the kids’ hands off them! (Sorry, I couldn’t resist.) Tabasco (used in the dipping sauce) was first made on a small Louisiana island in 1868. Mixing Tabasco with tomato sauce is almost as old an idea, according to The Hot Sauce Bible by Dave DeWitt and Chuck Evans. Campbell’s Tabasco Ketchup was introduced in 1911 and Bull Head “tomato catsup with Tabasco sauce” launched commercially at around the same time.

Chicken sausage rolls.

Chicken, muscat and prosciutto sausage rolls

These are so posh they’ll turn their nose up at any old tomato relish. Instead, serve them with ‘salsa golf’, invented by Argentine Luis Federico Leloir at an exclusive golf course in the 1920s. Nearly 50 years later its creator won the Nobel Prize for chemistry, but this was one of his earliest experiments. (It’s actually just mayo mixed with tomato sauce!)

Vegan sausage rolls.

Vegan snag-free sausage rolls

Sausage rolls don’t need to have sausage in them. In fact, the earliest ones were made with beef mince in shortcrust pastry. They don’t even need to have any meat to be uber-tasty, as this delicious vegan version with sweet potato, pecan and maple syrup proves.

Aussie sausage rolls.

All-new aussie sausage rolls

Sausage rolls are little known outside the UK and Australia. In fact, when The New York Times published a recipe in 2014, it caused great excitement. But they didn’t use sausage mince, which I think gives the best sticky, fatty flavour. Of course, that’s what’s in our all-new Aussie rolls and we’re jazzing them up with mayo and barbecue sauce for dipping, plus a bit of coriander. Drizzle the sauces over them, zig-zag style, to make them Prom Night fancy.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Matt Preston and Michelle Southan spins on sausage roll recipes