South African Sausage Rolls Food

SOUTH AFRICAN SAUSAGE (BOEREWORS)

Steps:

• Skip the first few steps if you are using ground beef and pork.
• Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
• To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
• Mince meat through a course mincer for a rough texture, or finely if you prefer.
• Allow the meat to be fed through with very little assistance from the tamper.
• Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
• Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
• Don't allow to burn.
• Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
• Lightly mix in wine or vinegar.
• Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
• Tie a knot in this.
• Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
• You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
• Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
• Mould the sausage with your hand to make it uniformly thick.
• Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
• After the casing has been filled, remove it - still attached to the horn - from the machine.
• Push any remaining filling into the casing and tie a knot in the end.
• BBQ quickly over hot coals.
• The skin should be crisp and the middle just pink.
• Serve immediately.

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.

SOUTH AFRICAN SAUSAGE ROLLS

Steps:

• Start by sifting the flour and salt into a bowl before adding the butter pieces. Using a pastry cutter (or dinner knife), cut the butter into the flour until the butter resembles large peas. Add the sour cream and cut in with a dinner knife. Next, knead the dough with one hand until it comes together in a ball. Don't be tempted to add more liquid to the dough. It will all come together after a while. Wrap the dough in wax paper and place in a Ziploc bag before allowing it to rest in the fridge for about an hour. Now to get started on the filling. Add the meat to a bowl and throw in the seasoning. Next add the balsamic vinegar and blend the ingredients together. Cut long strips of wax paper. Form 3 long sausages with the meat mixture, each measuring about 12 inches long. Roll up the sausages in the wax paper and place in the fridge to 'rest' until the dough is ready. On a floured surface, roll out the dough into a long rectangle. Fold into thirds. The dough will look like a parcel. Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for another hour. When ready preheat the oven to 425F. Roll the dough into a rectangle, about 12 inches wide, 18 inches long, and about 3mm thick. Trip the edges if necessary. Next cut the pastry rectangle into thirds on the long side of about 6 inches per third. Get the sausage out the fridge and place a roll of sausage in the middle of the first dough 3rd. Brush the edge of the dough on the long side with beaten egg. Fold the other edge over the sausage. Roll the entire sausage over the egg so the opening is now underneath the sausage. Press down firmly to seal the edge. Cut the sausage rolls to the length you prefer, about 4-6 inches for an entree size. Brush the tops of the sausage rolls with the beaten egg. Bake sausage rolls for 35 minutes. Serve hot with mashed potato and cole s