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I’ve always liked a sausage roll that varies slightly from the norm. I grew up with Four and Twenty Sausage rolls at school but to be honest it was never a favourite. The Aussie Meat Pie came out on top each time. However, sausage rolls are great for picnics or finger food parties so I found this recipe on the Jamie Oliver website. Recipe is by Peter Begg, it creates an interesting combination of chilli and paprika. I made some additions to the recipe to give it a bit of sweetness and also if you cannot find pork sausage meat or it may be out of your price range it can be substituted with pork mince and a few other ingredients as noted below. Check out the recipe below!

Chilli Pork Sausage Rolls (Jamie Oliver) 

Serves: 10 (as snack)
Preparation: 25 minutes
Cooking: 20 minutes

Ingredients
3-4 red chillies (or use 1 to 1 1/2 tbsp chilli flakes)
500 g higher-welfare pork sausage meat*
1/2 tsp smoked paprika
3 tbsps sweet chilli sauce
2 tbsps chives (freeze dried or fresh)
black pepper
500 g puff pastry
2 free-range egg yolks, beaten with a splash of milk
1/2 tbsp whole cumin seeds

*Variation
500g pork mince (fine)
50g breadcrumbs
1-2 tbsps water (if necessary)
1 tsp pepper
2 tsp salt

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Method
1. Preheat the oven to 180C/gas 4.

2. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool.

3. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and set aside.

4. Mix with the sausage, paprika, chives, sweet chilli sauce add in the chilli flesh or chilli flakes and add a pinch of pepper.

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5. Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each.

6. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

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7. Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt (Sprinkle less on top for a more subtle cumin taste). Cut into 5cm lengths and place on a non-stick baking sheet.

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8. Bake for 20 minutes, until risen, puffed and golden brown.

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I saw this recipe on TV on Everyday Gourmet, with former Masterchef contestant Justine Schofield. What attracted me to the recipe was the ingredients she used, adding sambal oelek made me quite curious to taste how it would turned out. It also looked delicious when the sausage rolls were taken out of the oven. I thought why not give it a try, it’d be way better than those frozen/Four and Twenty/tucker shop varieties.

My primary difference was using Beef Mince, along with Beef/Pork Sausages (With no skin) as noted below.

Sausage Rolls (Everyday Gourmet – Justine Schofield)

Time: 35 minutes
Serves: 16

Ingredients
2 sheets frozen puff pastry, thawed
300g lamb mince (Or Beef)
3 Italian sausages, skin removed (6 small Beef/Pork Sausages – no skin)
1 ½ tsp. fennel seeds
1 tbs sambal oelek (2 1/2 tbs sambal oelek)
1 tbs tomato paste
1 onion, finely chopped and fried
2 tbs parsley, finely chopped
2 eggs, 1 lightly beaten
1 carrot, finely grated
Salt and pepper
Toasted Sesame Seeds (Optional)

Method

1. Pre heat the oven to 200C. Lightly grease and line a large baking tray with baking paper.

2. In a large bowl mix lamb (beef) mince, sausages, fennel seeds, tomato paste, sambal oelek, onion, grated carrot, parsley and 1 egg. Season well with salt and pepper. With your hands thoroughly combine the meat mixture. If you want to taste whether or not the seasoning is to your liking, try  taking a small spoonful of the meat mixture and cooking it (pan/oven/microwave) but if using a microwave make sure it’s cooked all the way through.

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3. Cut pastry sheet in half. Place one quarter of the mixture along the length of the pastry pressing together tightly. Roll the sausage roll log until the meat is completely covered with ½ of pastry. Cut excess pastry. Cut into 4 pieces and place on the baking tray.Repeat the process with the remaining ingredients.

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4. Brush some lightly beaten egg over the mini sausage rolls and sprinkle the sesame seeds on top, cook in the oven for 20 minutes or until the pastry is golden brown. Serve with your favourite tomato chutney or sauce.

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Impressions

I loved this recipe! Having the sambal oelek in the recipe makes the difference, It simply cannot be ignored. I saw in Justine’s pictures that she sprinkled what looked like black sesame seeds on top but I wasn’t sure. We didn’t have any so I used the white variety instead, made it look better (I think).

You may notice that the fat from the sausages/ mince etc liquifies and spills on to the baking paper. This is what happened with mine, I just scraped it off from the bottom and cut it off from the sausage rolls and re-plated it.

Using beef does give it a strong beef taste but I think some will enjoy it, as not everybody seems to like the taste/smell of lamb.

 

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