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Steak and Kidney Sausage Roll
Invercargill — Mother recipe · en it
A classic Invercargill dish, rich with steak, kidney sausage, and meatballs, wrapped in a crispy crust.
⏱️ 20 min prep + 10 min cottura · 4 porzioni · media
Ingredients
- 200g ground beef
- 200g kidney sausage crumbled
- 100g beef meatballs
- 200g filo pastry
- 1 egg
- Oil for frying
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- 1 tablespoon chopped onion
- 1 tablespoon soy sauce
Method
- In a bowl, mix the ground beef, crumbled kidney sausage, meatballs, salt, pepper, parsley, and chopped onion.
- Place the filo pastry on a work surface and spread the meat mixture along one long side.
- Brush the pastry with beaten egg and carefully roll it up tightly.
- Fry the roll in hot oil until golden and crispy.
- Serve hot with soy sauce.
The story
Steak and kidney sausage rolls have become popular in Invercargill thanks to the traditional recipe passed down through local cuisine, preserving the country's culinary heritage.
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