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.
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.
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 – that’s a very fine dice – must be a ninja on the knife
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
1 heaped tsp flaked sea salt
¾ cup panko breadcrumbs
1½ sheets puff pastry (cut in half)
Extra egg for egg wash
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