Sausage Rolls, Three Ways - SORTEDfood

Ingredients

Quick Garlic and Fennel Sausage Rolls

  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 2 tsp fennel seeds, plus extra to sprinkle
  • ½ tsp ground nutmeg
  • 250g sausage meat
  • 320g ready rolled puff pastry
  • 1 large egg, beaten

Nut Roast Pastry Rolls

  • 3 tbsp olive oil
  • 1 medium brown onion
  • 2 cloves garlic
  • 2 sticks celery
  • 150g portobello mushrooms
  • 3 tbsp ground flaxseed
  • 2 slices white bread
  • 50g brazil nuts
  • 50g almonds
  • 50g pistachios
  • 50g hazelnuts
  • 100g vegan Cheddar
  • 2 sprigs rosemary
  • 1 sprig sage
  • 1 lemon
  • 320g ready rolled puff pastry (vegan)
  • 1 tbsp cornflour
  • 1 tbsp olive oil

Ultimate Sausage Rolls

 

  • 250g unsalted butter, chilled
  • 250g strong white bread flour
  • 1 tsp salt
  • 200ml water, ice cold
  • 1 large egg, to brush
  • 100g pork belly, chilled
  • 400g pork shoulder, chilled
  • 1 tbsp smoked paprika
  • 1/2 tbsp cumin seeds

Method

Quick Garlic and Fennel Sausage Rolls

  1. 1.Preheat the oven to 200°C and line a baking tray with baking paper. Tip the spices into the Multi-Mill attachment of a Compact Food Processor and blend to a fine powder. Tip that into the bowl of the Compact Food Processor with the Knife Blade attachment, add the sausagemeat and generous pinches of salt and pepper then blitz to combine.
  2. 2.Unroll the pastry out onto a surface. Spoon half of the sausage meat in a long line along the length of the pastry. Brush the pastry above the meat with beaten egg, then roll the pastry around the meat, keeping it fairly tight, to join with the egg washed side. Cut the pastry so there is a slight overlap, then compress right along the one long sausage roll to seal it in and get rid of air bubbles. Repeat with the rest of the sausage. 
  3. 3.Cut each of the long sausage rolls into 4 equal pieces and score the top with slits using a knife. Lay on the lined baking tray, brush with beaten egg and sprinkle over some fennel seeds, then bake for 18-20 minutes until golden, risen and cooked through. 

Makes 8 

Nut Roast Pastry Rolls

  1. 1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. 2. Peel and quarter the onion and garlic. Roughly chop or break up the celery and mushrooms so that they will all fit into a Compact Food Processor with Knife Blade attachment. Blitz to chop them up finely. Heat a frying pan over a medium high heat. Add the oil and once it’s heated up add the onion, celery, mushrooms and garlic. Fry for 10 minutes, until everything begins to caramelise and soften.
  3. 3. Place the ground flaxseed into a small bowl and stir in 140ml of boiling water. Leave for 5 minutes to thicken. Tear the bread into the wiped out food processor and blitz it to crumbs with the Knife Blade attachment. Add the nuts, cooked vegetables, chunks of the cheese, herbs and zest of the lemon into the breadcrumbs along with the thickened flaxseed mix. Pulse the mix until the nuts are chopped and the ingredients form a rough paste.
  4. 4. Roll the pastry out onto a surface. Spoon the nut mix in a long line along the length of the pastry. Mix the cornflour with enough cold water to make a glue-like paste. Brush the pastry above the meat with the paste and then roll the pastry around the mix, keeping it fairly tight, to join with the other side. Cut the pastry so there is a slight overlap, then compress right along the one long roll to seal it in and get rid of air bubbles.
  5. 5. Cut the sausage roll into 4 equal pieces and score the top with slits using a knife. Lay on the lined baking tray, brush with a little olive oil and bake for about 20 minutes until golden, risen and cooked through.

Makes 8 

Ultimate Sausage Rolls

  1. 1. Cut the butter into large cubes and tip it into the bowl of the Food Processor with the Knife Blade attachment of a Chef XL Sense Stand Mixer along with the bread flour. Pulse the mixture 4 or 5 times to coat each piece of butter with flour - you still want large chunks of butter though. Tip the mixture into the bowl of the Chef XL Sense Stand Mixer with the Dough Hook attachment and add in all of the water. Stir it together to form a slightly wet dough - don't worry as it will dry out more as it's used later. Wrap tightly in Cling Film and refrigerate for 30 minutes to rest.
  2. 2. Flour a surface and roll out the dough to a 1cm thick rectangle. Brush the excess flour off the top and fold over a third of the dough from the shorter side, then fold the remaining third over that. Rotate the dough 90°, roll out again to 1cm thickness and repeat the folding. Refrigerate the dough for 30 minutes to rechill the butter, then repeat this process a further 2 times for a total of 6 turns and folds.
  3. 3. Preheat the oven to 200°C.
  4. 4. Cut the pork belly and shoulder into large 5cm chunks and feed them through the Food Mincer* attachment of a Chef XL Sense Stand Mixer and into a mixing bowl. Throw in the smoked paprika and cumin seeds, then season well with salt and pepper.
  5. 5. Flour a surface and roll the dough into a 1/2cm thick rectangle. Spoon the sausage meat in a long line along the length of the pastry. Brush the pastry above the meat with beaten egg, then roll the pastry around the meat, keeping it fairly tight, to join with the egg washed side. Cut the pastry so there is a slight overlap, then compress right along the one long sausage roll to seal it in and get rid of air bubbles.
  6. 6. Cut the sausage roll into 8 equal pieces. Lay on a lined baking tray, brush with beaten egg and bake for 20 minutes until golden, risen and cooked through.

Makes 8 

*The Food Mincer is an optional attachment with the Chef XL Sense Stand Mixer

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