PORK AND SAGE SAUSAGE ROLLS
No party is complete without a batch of sausage rolls, and these classic Pork & Sage Sausage Rolls will be a hit with your friends and family!
Provided by Thanh | Eat, Little Bird
Categories Snack
Time 50m
Number Of Ingredients 19
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
Whether you're planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Supper, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 340 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.22 milligram of sodium
PORK AND CRANBERRY SAUSAGE ROLLS
Sounds delicious; sounds SO easy: found this recipe in today's 'Herald Sun Sunday magazine' and just had to post it here for safe-keeping! LOVE sage - and I'll most probably add rosemary to the sage as I have a nifty Rosemary and Sage grinder and I've discovered that these two work just SO well together. I'm planning on making these for over the Christmas break. And I'll certainly be adding minced garlic. UPDATE: since two reviewers have found that their sausage rolls were slightly burnt on the bottoms, if you know your oven is inclined to be perhaps hotter than some other ovens, perhaps cook them at a slightly lower temperature even if they take a bit longer to cook.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1005.2, Fat 65.7, SaturatedFat 18.6, Cholesterol 116.5, Sodium 565.4, Carbohydrate 76.6, Fiber 3.6, Sugar 8.5, Protein 26.6
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