The Ultimate Sausage Roll

The Ultimate Sausage Roll

The Ultimate Sausage Roll
The Ultimate Sausage Roll – served with a side of tomato sauce
The Ultimate Sausage Roll
The Ultimate Sausage Roll

The Ultimate Sausage Roll

What is the Ultimate sausage Roll you ask? This one is! (he says confidently)

I’m taking a Very Special Pork and Fennel Sausage Roll recipe from RecipeTinEats.com  http://www.recipetineats.com/special-pork-fennel-sausage-rolls/ and adding one little thing to upscale it from “very special” to “Ultimate”. Fresh Sage. Pork and Sage go together like Olivia Newton John and John Travolta, like rama lama lama ka dinga da dinga dong .

The sad reality is that most of you will not have heard of the Sausage roll. They are popular in the UK where they originated from, and in Australia and NZ and that’s it. 

The Ultimate Sausage Roll
The Ultimate Sausage Roll – fresh out of the oven

Here in New Zealand you can walk into any Bakery, Petrol station or convenience store, and there sitting quietly in the Pie Warmer (I’ll leave meat pies for another day) is a Sausage roll – some are hand made gourmet types with delicious flaky pastry but the majority are mass produced wrapped in plastic treats, and even these taste pretty good.

The Ultimate Sausage Roll
The Ultimate Sausage Roll – pig in a blanket

As I said earlier, this recipe has been “borrowed” from Nag of RecipeTinEats , she in turn “borrowed” it from her brother. The secret Nag says is the bacon, and that’s pretty hard to argue with, but the additional of toasted Fennel seed and the onion/garlic/celery saute add background flavors that are essential in a good sausage roll. I’ve added a little bit of fresh Sage which is the only change I’ve made to Nag’s recipe. It’s probably not essential, but I had it on hand, and Pork and sage go together like… Nevermind.

 

Also – The Ultimate Party Food

Want to impress your friends at your next party or Game day gathering? Make these sausage rolls, but cut each log into 6 pieces before baking them. Serve them with a side of Tomato Sauce, they are the ultimate one handed snack, cheap to make and delicious to eat. Cut in this fashion they are known as “Party Sausage Rolls” in the trade for a very good reason. If you’re not from the UK, Aus or NZ, introduce these “Exotic” snacks to your friends and become a local foodie hero.

Veggie Prep

Veggie Prep – that’s a very fine dice – must be a ninja on the knife

Ingredients

1 brown onion, finely chopped (I used shallot)
1 stalk celery, finely chopped
2 cloves garlic, minced
½ tbsp olive oil
1 lb / 450g pork mince (NOT lean)
4 rashers streaky (fatty) bacon, or 2 rashers middle bacon
1 tbsp whole fennel seeds, toasted
8-10 sage leaves finely chopped
Black pepper
1 heaped tsp flaked sea salt
¾ cup panko breadcrumbs
1 egg
1½ sheets puff pastry (cut in half)
Extra egg for egg wash

Filling
Filling

Method

Sautee onion, celery, garlic over medium heat until soft and sweet. Do not brown. Set aside to cool.
Chop the bacon very finely, so it is a similar grain to the mince. You need the pieces to be small enough to blend in with the pork mince when it cooks.
Combine onion mixture, mince, bacon, fennel seeds, sage, salt and pepper (lots – 10 turns), and use hands to mix well.
Mix in the panko bread crumbs, then mix in the whole egg.
Cover and refrigerate for 1 hour (preferable, but not critical step).
Lay out a rectangle of pastry, long edge closest to you. Get 1/3rd of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
Roll up the log and use some egg wash to seal.
Brush with egg wash (optional), then cut the log into four equal lengths, or just two if you want full size sausage rolls.
Repeat with the remainder of the pastry and mince so you have 20 rolls.
Place on a baking tray on parchment paper lightly sprayed with oil and bake for 20 to 30 minutes until the pastry is golden brown.

Leave to cool on a rack. Serve warm or at room temperature

Filling on Pastry
Filling on Pastry – not a roll yet

 

The Ultimate Sausage Roll
Moist filling, crispy pastry. mmmmm 
The Ultimate Sausage Roll Recipe
Yields 18
Sausage rolls - delicious for a snack and great for entertaining.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
96 calories
4 g
44 g
4 g
10 g
1 g
47 g
231 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
47g
Yields
18
Amount Per Serving
Calories 96
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 44mg
15%
Sodium 231mg
10%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 10g
Vitamin A
1%
Vitamin C
1%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 brown onion, finely chopped (I used shallot)
  2. 1 stalk celery, finely chopped
  3. 2 cloves garlic, minced
  4. ½ tbsp olive oil
  5. 450g pork mince (NOT lean)
  6. 4 rashers streaky (fatty) bacon, or 2 rashers middle bacon
  7. 1 tbsp whole fennel seeds, toasted
  8. 8-10 sage leaves finely chopped
  9. Black pepper
  10. 1 heaped tsp flaked sea salt
  11. ¾ cup panko breadcrumbs
  12. 1 egg
  13. 1½ sheets puff pastry (cut in half)
  14. Extra egg for egg wash
Instructions
  1. Sautee onion, celery, garlic over medium heat until soft and sweet. Do not brown. Set aside to cool.
  2. Chop the bacon very finely, so it is a similar grain to the mince. You need the pieces to be small enough to blend in with the pork mince when it cooks.
  3. Combine onion mixture, mince, bacon, fennel seeds, salt and pepper (lots - 10 turns), and use hands to mix well.
  4. Mix in the panko bread crumbs, then mix in the whole egg.
  5. Cover and refrigerate for 1 hour (preferable, but not critical step).
  6. Lay out a rectangle of pastry, long edge closest to you. Get ⅕ th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
  7. Roll up the log and use some egg wash to seal.
  8. Brush with egg wash (optional), then cut the log into four equal lengths, or just two if you want full size sausage rolls.
  9. Repeat with the remainder of the pastry and mince so you have 20 rolls.
  10. Place on a baking tray lined with parchment paper and bake for 20 to 30 minutes until the pastry is golden brown.
  11. Leave to cool on a rack. Serve warm or at room temperature
Adapted from RecipeTinEats
beta
calories
96
fat
4g
protein
10g
carbs
4g
more
Adapted from RecipeTinEats
45degrees.co.nz http://www.45degrees.co.nz/

Leave a Reply

Your email address will not be published. Required fields are marked *