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The first time I had sausage rolls was in the United Kingdom when I was a teenager, and since then, I’ve been hooked! This is a great recipe for sausage rolls, we use ground pork and spice it ourselves, but you could just as easily use sausages from the store. Just make sure to take off the casings first!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 24 sausage rolls
TIME: 120 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
FOR THE PASTRY (SEE NOTE):
- 2 cups all-purpose flour, more for dusting
- ½ teaspoon salt
- 4 tablespoons lard (use extra butter if you don’t have lard)
- 4 ounces cold unsalted butter (1 stick), cut into 1/4-inch cubes
- ½ cup ice water
FOR THE SAUSAGE FILLING:
- 2 pounds ground pork
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Pinch of cayenne
- ½ teaspoon ground coriander
- ¼ teaspoon nutmeg
- 2 teaspoons chopped thyme
- 2 tablespoons chopped sage
- 2 tablespoons chopped parsley
- 1 egg, beaten, for egg wash
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, thyme, sage, and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut the rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
