Country Women’s Association: How to make delicious homemade sausage rolls with the CWA

The Nightly
2 Min Read
CWA Dorrigo Sausage roll pic for recipe
CWA Dorrigo Sausage roll pic for recipe Credit: CWA Dorrigo

The Country Women’s Association are renowned for having some of the best recipes, perfected over the years. This is how they make their sausage rolls.

Country Women’s Association Sausage Rolls


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3 sheets frozen puff pastry, thawed

2 eggs, lightly beaten

750 grams sausage mince

1 onion, finely chopped

1 garlic clove, crushed

1 cup fresh breadcrumbs

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons chopped thyme

½ teaspoon ground sage

½ teaspoon freshly grated nutmeg

½ teaspoon ground cloves

½ teaspoon pepper


  1. Preheat the oven to 200°C. Lightly grease two baking trays.
  2. Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
  3. Mix half the remaining egg with the remaining ingredients in a large bowl, then divide into six even portions.
  4. Pipe or spoon filling down the centre of each piece of pastry, then brush edges with some of the egg.
  5. Fold the pastry over the filling, overlapping the edges and placing the join underneath.
  6. Brush the rolls with more egg, then cut each into six short pieces.
  7. Cut two small slashes on top of each roll, place on the baking trays and bake for 15 minutes.
  8. Reduce the heat to 180°C and bake for another 15 minutes, or until puffed and golden.

Ranch chicken parmigiana tray bake

If you are looking for something that will feed the whole family with little prep time, this easy family favourite is perfect for you. Meet the ranch chicken parmigiana tray bake by Karen Buckley

An easy family favourite that’s ready in no time – meet the ranch chicken parmigiana tray bake
An easy family favourite that’s ready in no time – meet the ranch chicken parmigiana tray bake Credit: The Morning Show





1½ cups panko breadcrumbs

2 tbsp chopped fresh parsley

1 egg, lightly beaten

¼ cup bottled ranch dressing

4 chicken breast schnitzel steaks (500g)

2 tbsp plain flour

½ x 400g jar Napoletana with Herbs Pasta Sauce

4 slices shaved leg ham

1½ cups grated Perfect Bakes 3 Cheeses

200g punnet Solanato tomatoes

1 tbsp olive oil

Cooked fries and salad leaves, to serve


  1. Combine breadcrumbs and parsley in a shallow dish. Combine egg and dressing in a separate shallow dish.
  2. Dust chicken in seasoned flour, shaking off excess. Dip in egg mixture, then into breadcrumb mixture, pressing to coat.
  3. Heat a well-oiled large, non-stick frying pan over medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until golden brown and crisp. Remove. Transfer to a lightly greased oven tray.
  4. Spoon over pasta sauce. Top each with ham. Scatter over cheese. Place tomatoes around the chicken on the tray. Drizzle with oil. Season with salt and pepper.
  5. Cook in a hot oven (200C) for 10 to 15 minutes, or until chicken is cooked and cheese is melted and golden.
  6. Serve with fries and salad leaves.

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The front page of The Nightly for 21-06-2024

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