Saturday, May 7, 2011

Sausage Rolls

My first cooking in this blog is one of British people's favourites - Sausage Rolls.

These mini sausage rolls are a modification of the British-style sausage roll – also known as “Pigs in a Blanket”. 

In Britain, sausage rolls are generally made with sausage meat filling with a puff pastry wrapping, but I use ground pork, adding some herbs & spices to give them a little more sophisticated taste. 

These are great for kids snacks as well or alternatively finger foods at a party.

Ingredients for 16 rolls
6 oz ground pork
1/2 onion, finely chopped
2 teaspoons finely chopped parsley
1/2 lemon zest
1 teaspoon lemon juice
1 teaspoon dried thyme
1 egg
4~5 tablespoons breadcrumbs
salt, pepper and MSG to taste

2 sheets frozen rolled puff pastry, thawed
1 egg yolk beaten with 1 tablespoon of milk to glaze

(Cocktail Sauce)
1/2 cup ketchup
1/4 cup Lea & Perrins Worcestershire sauce
1 teaspoon English mustard (quite hot)

Place the ground pork in a mixing bowl and add the other filling ingredients, mixing well with your hands. Season with salt, pepper and MSG.

Lay the pastry sheets on a board and cut each sheet into two strips.

Spoon 1/4 of the filling across the long edge of the pastry sheet and roll up. Repeat for the rest of filling and sheets. Freeze the rolls for 20 minutes or so. Pre-heat the oven to 400F.

Cut the rolls into 1 and a half inch long “sausages” and place them on the baking sheet seam side down. Brush lightly with the egg mixture and bake for 30 minutes or until the rolls are golden brown.

Serve hot with the cocktail sauce on the side – the sauce is made by simply mixing the ingredients in a cup.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.