Pork 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.

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.

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.