Should we care what lies under the wrap or simply believe our eyes? Let’s make some tasty sausage rolls and only then decide!
Ingredients
Beginner
Advanced
- 2 tablespoons / 30g Cooking oil
- 1 medium / 110g Onion (finely diced)
- ½ teaspoon / 3g Salt
- 1 stalk / 40g Celery (finely diced)
- 1 medium / 60g Carrot (finely diced)
- 1 clove / 3g Garlic (crushed or finely diced)
- 4oz / 110g Ground meat
- ½ teaspoon / 1g Black pepper (optional)
- 1 piece / 250g Puff pastry
- 1 medium / 20g Egg yolk (for eggwash)
Overkill
- 4 oz / 100g Bacon / Pancetta /Guanicale
- 1 medium / 110g Onion (finely diced)
- ½ teaspoon / 3g Salt
- 1 stalk / 40g Celery (finely diced)
- 1 medium / 60g Carrot (finely diced)
- 1 clove / 3g Garlic (crushed or finely diced)
- 4oz / 110g Ground meat
- ½ teaspoon / 1g Black pepper (optional)
- 1 piece / 250g Puff pastry
- 1 medium / 20g Egg yolk (for eggwash)
How to make sausage roll
Beginner
Advanced
Filling
- Pour oil into a pan and on high heat saute the diced onion, carrot, celery and salt until the onion gets a glassy / translucent look for about 3 – 5 minutes.
- Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes. Add the garlic 3 minutes before finishing the mirepoix.
- Mix the raw ground pork with the mirepoix. Also add optional spices like black pepper if desired.
Assembly
- Unroll the puff pastry. (We used a 12″/ 32cm diameter European style round puff pastry.) Divide the pastry to three equal parts.
- Place the filling on.
- Wrap them up.
- Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Enjoy
Overkill
Filling
- On medium heat render the fat out from the Bacon / Pancetta /Guanicale.
- Add the diced carrot and celery and saute for about 3 – 5 minutes. Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes.
- Increase the heat, add the garlic then mix the ground pork with the mirepoix add optional spices like black pepper.
- Brown the meat for about 5 – 10 minutes. Let it cool before filling it into the puff pastry!!!
Assembly
- Divide the pastry to three equal parts and patch it if necessary.
- Place the filling on.
- Wrap them up.
- Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Enjoy!
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Sausage Rolls Recipe
Should we care what lies under the wrap or simply believe our eyes? Let’s make some tasty sausage rolls and only then decide!
Ingredients
Advanced
- 2 tablespoons Cooking oil
- 1 medium Onion finely diced
- ½ teaspoon Salt
- 1 stalk Celery finely diced
- 1 medium Carrot finely diced
- 1 clove Garlic crushed or finely diced
- 4 oz Ground meat
- ½ teaspoon Black pepper optional
- 1 piece Puff pastry
- 1 medium Egg yolk for eggwash
Overkill
- 4 oz Bacon / Pancetta /Guanicale
- 1 medium Onion finely diced
- 1 stalk Celery finely diced
- 1 medium Carrot finely diced
- ½ teaspoon Salt
- 1 clove Garlic crushed or finely diced
- ½ teaspoon Black pepper optional
- 4 oz Ground meat
- 1 piece Puff pastry
- 1 medium Egg yolk for eggwash
Instructions
Advanced
Filling
- Pour oil into a pan and on high heat saute the diced onion, carrot, celery and salt until the onion gets a glassy / translucent look for about 3 – 5 minutes.
- Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes. Add the garlic 3 minutes before finishing the mirepoix.
- Mix the raw ground pork with the mirepoix. Also add optional spices like black pepper if desired.
Assembly
- Unroll the puff pastry. (We used a 12″/ 32cm diameter European style round puff pastry.) Divide the pastry to three equal parts.
- Place the filling on.
- Wrap them up.
- Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Overkill
Filling
- On medium heat render the fat out from the Bacon / Pancetta /Guanicale.
- Add the diced carrot and celery and saute for about 3 – 5 minutes. Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes.
- Increase the heat, add the garlic then mix the ground pork with the mirepoix add optional spices like black pepper.
- Brown the meat for about 5 – 10 minutes. Let it cool before filling it into the puff pastry!!!
Assembly
- Divide the pastry to three equal parts and patch it if necessary.
- Place the filling on.
- Wrap them up.
- Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 355kcal (18%) | Carbohydrates: 25g (8%) | Protein: 10g (20%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 45mg (15%) | Sodium: 515mg (22%) | Potassium: 180mg (5%) | Fiber: 3g (10%) | Sugar: 2g (2%) | Vitamin A: 1,780IU (36%) | Vitamin C: 3mg (3%) | Calcium: 20mg (2%) | Iron: 3mg (14%)