Sausage rolls are a guilty pleasure. What could possibly be better than light, flaky, buttery pastry filled with moist, unctuous porky goodness? It has a hint of smokiness reminiscent of chorizo. Sausage rolls can be made well in advance and frozen. Bake from frozen at the same temperature, giving them an extra 5-10 minutes.
Ingredients
| 1 | Onion, finely sliced into half moons |
| 1 Tbsp | Vegetable oil |
| 300 g | Pork belly, minced (Main) |
| 300 g | Pork shoulder, minced (Main) |
| 50 g | Pork belly |
| 35 g | Breadcrumbs |
| 2 tsp | Salt |
| 1 tsp | Smoked paprika |
| ½ tsp | Ground black pepper |
| 1 tsp | Fresh thyme, chopped |
| 2 sheets | Puff pastry |
| 1 | Egg, lightly beaten |
| 50 g | Pork back fat |
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Directions
- Cook the onion in the oil over a moderate heat until tender and caramelised. Tip into a bowl large enough to hold all the remaining ingredients and leave to cool completely.
- Add the minced meat and back fat, plus the breadcrumbs, salt, pepper, smoked paprika and thyme, and mix thoroughly.
- Check the mix for seasoning by frying a small piece in a pan and tasting, adding a little more salt if necessary.
- Divide the mixture in half and shape into two 30cm logs. Place each log on a sheet of puff pastry and brush some of the beaten egg along one pastry edge.
- Fold the pastry over and seal it as carefully as possible, pressing down firmly with the back of a fork along the flat edge.
- Cut each log into six rolls, place on a baking sheet and brush with the remaining beaten egg.
- Bake in an oven preheated to 200C/Gas Mark 6 for 20-25 minutes, until golden and cooked through. Serve hot or at room temperature, with tomato relish or, dare I say, tomato sauce!
