Pork And Sage Sausage Rolls Food

PORK AND SAGE SAUSAGE ROLLS

Steps:

• Place the onion, garlic and carrots into a large food processor.
• Blitz until everything is finely chopped.
• Heat some olive oil in a large pan over medium heat.
• Cook the onion mixture with a good pinch of salt for 3-5 minutes, or until the mixture starts to soften.
• Remove the onion mixture to a large mixing bowl and let it cool completely.
• Meanwhile, add the pork, parsley, salt, pepper, dried herbs and Worcestershire sauce to the food processor.
• Pulse for just a few seconds until the meat has an almost paste-like texture. You can skip this step if you prefer your sausage roll filling to have a chunkier texture.
• Remove the meat mixture to the mixing bowl with the onion mixture, and add the breadcrumbs.
• Use your hands to mix everything together until all of the ingredients are well combined.
• If you want to check the filling for seasoning, I recommend pinching off a small piece of the filling and roll it into a small patty or meatball. Fry the patty in a small pan with some oil, and taste for seasoning.
• For this recipe, I use 2 rectangular sheets of puff pastry which are 25 x 42 cm/10 x 16 inches in size.
• Cut the pastry in half lengthwise so that you have two narrow strips of pastry (12.5 cm/5 inches wide).
• Use your hands to place the filling in the middle of one strip of pastry. You want to form a long sausage which is roughly one-third of the width of the pastry.
• Make the egg wash by beating the egg and milk together in a small bowl.
• Brush one side of the pastry length with some egg wash.
• Carefully lift one side of the pastry over the sausage filling, and continue until the filling is fully encased in the pastry.
• Make sure the seam is on the bottom.
• Use a sharp knife to cut the sausage roll into whatever lengths you like. For entertaining, I suggest making the sausage rolls about 4 cm/1.5 inches long. Otherwise, I typically cut my sausage rolls about 8 cm/3 inches long.
• Cut a few slits in the pastry of each sausage roll.
• Repeat the above steps with the remaining filling and pastry.
• If it is quite warm in your kitchen, I recommend putting the uncooked sausage rolls into the fridge for about 30 minutes before baking. This helps to prevent the pastry from shrinking upon baking.
• Preheat the oven to 200°C/390°F (without fan).
• Place the sausage rolls onto a baking sheet lined with baking paper.
• Brush the sausage rolls with some egg wash.
• Sprinkle the sausage rolls with some sesame seeds, poppy seeds, or just some coarse sea salt and coarsely cracked black pepper.
• Bake for about 20 minutes, or until lightly golden. Depending on how big or small your sausage rolls are, you may need to adjust the time slightly.
• Serve hot or warm with some tomato sauce (ketchup) or Cherry Tomato Relish.

CHEF JOHN'S SAUSAGE ROLLS

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

PORK & SAGE SAUSAGE ROLLS

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
• Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
• Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
• Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

SAUSAGE ROLLS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
• In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
• In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
• Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
• Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
• Preheat the oven to 400 degrees F.
• Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

PORK AND CRANBERRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
• Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
• Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
• Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
• Bake for 25 minutes or until the sausage rolls are golden and cooked through.
• TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.