Sausage Rollzzzzzz

Recipe Created By: Recipe Tin

PREP TIME

20

COOK TIME

20

YIELDS

20

Rie Stadnichuk

BCause's resident caffeine and content fanatic.

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Ingredients

Sausage Roll Filing

  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 brown onion, small, finely chopped
  • 1 celery stalk, finely chopped
  • 5 oz / 150g bacon, finely minced (streaky and fatty)
  • 2 tsp fennel seeds, toasted (optional)
  • 1 lb / 500g pork mince (ground pork) (Check out our Grounded Bundle)
  • 3/4 cup / 40g panko breadcrumbs 
  • 1/2 tsp salt
  • Black pepper
  • 1 egg

Baking

  • 2 1/2 sheets puff pastry, thawed then each cut into half
  • 1 egg

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About this Recipe

This homemade sausage roll is taking you straight to flavour town.

The bacon, the onion and celery, the fennel seed, all take a classic holiday side to the next level. Plus they can be made ahead by assebling the sausage roll and cutting it into pieces then freezing it until you're ready to bake.

Directions

Step 1

Heat oil in a nonstick fry pan over medium-high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.

Step 2

Cook for a further 2 minutes (don't make bacon golden) then transfer to a bowl and allow to cool for 10 minutes.

Step 3

Add the remaining Filling ingredients into the bowl. Use your hands to mix well.

Step 4

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.

Step 5

Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Step 6

Brush the edge of pastry with egg. Then roll up, finishing with the seam side down. Roll up, sealing on the edge with egg wash on it.

Step 7

If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut).

Step 8

Preheat oven to 350F/180C.

Step 9

Cut each log into four equal lengths, or just two if you want full-size sausage rolls. Brush with egg.

Step 10

Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)

Step 11

Cool slightly on trays. Serve warm with ketchup or mustard like this local Okanagan Peach Mustard.