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  • Barnyard Sausage Roll

Barnyard Sausage Roll

Posted on Apr 21st, 2015
by Joseph Woodland
Categories:
  • Baking Pastry
  • Main Course
  • Western European Cuisine
BARNYARD SAUSAGE ROLL
BARNYARD SAUSAGE ROLL

Barnyard Sausage Roll

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
  

  • 200 grams sausage meat
  • 200 grams pork belly
  • 100 grams streaky bacon smoked
  • 100 grams white onion
  • 15 grams Butter
  • 4 leaves sage
  • 1 sprig thyme
  • 1 gram mace ground
  • 10 strokes of nutmeg
  • 10 grams Dijon Mustard
  • 1/2 Braeburn apple grated
  • 12 grams Worcester Sauce
  • 4 turns of black pepper
  • 1 tablespoon bread crumbs
  • 500 grams all butter pastry

EGG WASH

  • Egg Yolks
  • 20 grams Milk

Instructions
 

  • 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.

Notes

BARNYARD SAUSAGE ROLL
Tried this recipe?Let us know how it was!

Joseph Woodland

Joseph trained for three years at The Square, rising from commis to chef de partie, before moving to Launceston Place where he worked under current Dabbous head chef Ross Gibbens.

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