Rat's Tavern Recipesmains & sides · no. 24
Sausage Rolls
makes 16 small rolls
ingredients:
filling:
- 400g pork mince (ideally pork belly)
- 2 tbsp finely minced onion
- 1 clove garlic, crushed
- 1¼ tsp salt
- ½ tsp black pepper
- 1 tbsp breadcrumbs
- ¼ tsp ground coriander
- ⅛ tsp grated nutmeg
- ¼ tsp dried thyme
- 1 tbsp minced fresh sage (or 1 tsp dried)
pastry:
- 1 sheet ready-rolled puff pastry (320g)
- 1 egg beaten (egg wash)
- sesame seeds to garnish
directions:
grind the pork into a large bowl (or just buy pork mince). add onion, garlic, breadcrumbs, spices and seasoning. mix with a fork. divide in 2 and place each on a sheet of cling film the same length as your sheet of puff pastry. roll into a log and tighten by rolling up in the cling film. put the sausage logs in fridge for at least 10 mins.
divide the sheet of pastry into 2 and add a sausage log into each. measure how much pastry is needed by rolling one side onto the other, and trim the width as needed.
flatten each edge where the dough will overlap so the pastry isn't too thick there. brush one side with a bit of water so it can easily seal. roll the pastry over and seal.
put the rolls into the freezer for at least 10 mins and preheat the oven to 190°C. take out of the freezer, score the top of each roll, brush with egg wash, and cut each log into 8.
place on a tray lined with baking paper, sprinkle sesame seeds on top of each roll and bake at 190°C for 30 mins (until an internal temp of 70°C).
