b"Saucijzenbroodjes (Dutch Sausage Rolls)Sausage filling About a year ago I was discussing Australian 450g ground beef sausage rolls with my partner, and we decided to have a cook off. Being completely biased, andmedium onion, peeledrepresenting our countries, she being Australian and and grated me Dutch, I can say we still haven't agreed on who is the winner, but happy to leave it up to you to do the 2 cloves garlic, minced same. cup bread crumbs Preheat oven to 200C. Line a large baking sheet with 2 tbsp parsley, finelyparchment paper or lightly grease.chopped In a large bowl, combine the ground beef, onion, garlic, bread crumbs, parsley, egg, sugar, salt and pepper, 1 large free-range egg Worcestershire sauce and nutmeg until blended. 1 tbsp sugar Divide into 2 equal halves.Worcestershire sauce In a small bowl, beat together the egg and water to make Salt and pepper the egg wash.Place one sheet of puff pastry on a lightly floured surface Nutmeg and roll gently to even out any creases.450g puff pastry Spread half of the filling into a thin line lengthways down the middle of the puff pastry, leaving about- 1 inch on Egg wash each end. 1 free-range egg (for eggBrush the edges with egg wash and fold over to enclose wash) the filling. 1 tsp water Press down, starting from the filling, to remove air pockets and seal the edges with a fork. Cut the filled pastry into Sauce (optional) 4-6 equal pieces and make 2 slices on the tops of each Beerenberg Tomato andpastry.Cracked Pepper Relish Repeat with remaining puff pastry and filling.Brush the tops with remaining egg wash and bake in preheated oven until the tops are golden and meat is cooked through, about 20 minutes.Hint: the pre-baked saucijzenbroodjes can be easily frozen when making a large batch.25"