I follow what could probably be considered as almost too many food and cooking blogs; too many only in the sense that my eyes are already bigger than my stomach, and I can only cook and eat too so much. One of my favourites though, and one I’ve been following for a few years now, is Honest Cooking – writers from all over the world contribute their recipes and travel experiences and ideas, and it’s just a really great hub of information and food porn. I saw a sausage roll recipe pop up on my dashboard from them the other idea, and it gave me an idea. I couldn’t tell you where this idea came from; it just came to me. Husband had grown some sage in the garden. Which goes beautifully with pork. And cranberries. And macadamias. I don’t know how these ideas grown in my brain, they just do. So I printed out a copy of the recipe I saw and based my sausage rolls on that. You can find the original recipe here, and my version is below!
• 500g pork mince
• 1 leek, thinly sliced
• 2 tbsp brown sugar
• 150g macadmia nuts, crushed
• 100g dried cranberries, chopped
• 2 tbsp fresh sage, chopped
• 1 tbsp mustard
• 3 sheets puff pastry, thawed
• 1 egg yolks
• 2 tsp milk
• 5 tbsp butter, melted
• salt and pepper
• sesame seeds
1. Preheat oven to 180°C and line 2 oven trays with non-stick baking paper.
2. In a non-stick fry pan with a drizzle of oil and the brown sugar, saute leeks until caramelised (10 minutes or so) over medium to high heat. If they start to look a little dry, add some water to de-glaze the pan and continue to caramelise. Set aside to cool.
3. In a large mixing bowl, place pork mince, macadamia nuts, cranberries and sage. Add the cooled leeks and combine with your hands.
4. Next, add to the mince the mustard and some salt and pepper. Combine all the ingredients together thoroughly using your hands.
5. To make the egg wash, combine the egg yolk and milk in a small bowl.
6. Put a little cold water in a second small bowl, and in a third small bowl melt the butter. You’ll need all three of these ready for assembly.
7. Cut each thawed puff pastry sheet in half.
8. Place the mince in a log-shape along the centre of each piece of pastry (see below), and carefully roll to secure, sealing the ends with the water.
9. Cut each log into pieces (I got 6 pieces per log, will all depend on how big or small you want your sausage rolls) and place on baking tray.
10. Brush each sausage roll with melted butter then egg wash, and spinkle with sesame seeds.
11. Bake for 20-25 minutes or until the pastry is golden and crisp – you may need to rotate the trays so they don’t burn.
12. Remove from the oven and serve.
** They also freeze well – just take them out of the freezer and either microwave or re-heat in a warm (not hot) oven!