Ingredients
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200 grams sausage meat
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200 grams pork belly
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100 grams smoked streaky bacon
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100 grams white onion
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15 grams Butter
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4 leaves sage
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1 sprig thyme
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1 gram Ground mace
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10 strokes of nutmeg
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10 grams Dijon Mustard
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1/2 Braeburn applegrated
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12 grams Worcester Sauce
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4 turns of black pepper
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1 tablespoon bread crumbs
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500 grams all butter pastry
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Egg Wash
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Egg Yolks
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20 grams Milk
Directions
- Whip the mince together in the kitchen aid to emulsify the fat and the protein.
- Sweat the onions in the butter with the salt for 15 mins until softened, then remove from the heat and add the herbs.
- Mix the pork with the onions and remaining ingredients. Fry a little mix to cook through and check for seasoning.
- Place in a piping bag and pipe into puff pastry, roll over and seal.
- Cut into 15cm lengths and place on a baking tray lined with parchment.
- Mix the egg yolks and milk together, and brush the sausage rolls all over.
- Leave for 30 mins then repeat to guarantee an attractive glaze.
- Bake for 20 mins at 200C in a preheated oven, then turn the trays and bake for another 15mins at 180C.
- Leave to cool for 15mins, then trim the edges and serve with a generous helping of homemade piccalilli.
