AUSSIE SAUSAGE ROLLS
Makes:
8 rolls
Prep Time:
25 minutes, plus 20 minutes cooling time
Cook Time:
45 minutes
Make Ahead:
Sausage mixture can be made up to 1 day ahead, covered and refrigerated.
2 tsp. olive oil
1/2 medium onion, finely diced
2 cloves garlic, chopped
1/4 cup heavy cream, divided
1 tbs. Dijon mustard
2 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
1 1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1/2 tsp. dried red chile flakes
1 3/4 tsp. kosher salt, plus more to taste
1/4 cup plain dried breadcrumbs
1 lb. freshly ground pork
Two frozen 9 1/2-inch square puff pastry sheets, thawed
1 egg yolk
2 tsp. sesame seeds (preferably black and white)
Ketchup, for serving
INGREDIENTS
1.
Heat medium heavy fry pan over medium heat. Add oil then onion and garlic and sauté
for 4 minutes, or until tender. Season with salt. Transfer mixture to large bowl and set
aside until cooled, about 20 minutes.
2.
Once onions are cooled, stir in all but 1 tsp. cream, mustard, thyme, parsley, paprika,
pepper, chile flakes, and 2 tsp. salt. Stir in breadcrumbs. Using your hands, gently mix
pork into breadcrumb mixture.
3.
Divide sausage mixture into eight 3 oz. pieces and form into 4 1/2-inch long logs.
4.
Place Curtis Stone Pocket Pastry Maker on sheet pan lined with parchment or aluminum
foil for easy cleanup.
5.
Cut puff pastry into four 9 1/2-inch x 4 3/4-inch rectangles. Position one piece of puff
pastry to cover Pastry Mold and press pastry gently into mold. Refrigerate two pastry
pieces until needed.
6.
In small bowl, stir egg yolk and 1 tsp. cream. Fill each mold with one sausage log. Brush
pastry edges with egg mixture. Place second pastry on top to cover; press around each
mold to seal sides. Brush tops with egg mixture and sprinkle with sesame seeds.
7.
Plug Pocket Pastry Maker in. Close lid and cook for 20 minutes, or until pastry is golden
all over. Carefully transfer rolls to wire rack to cool slightly. Turn machine off and let cool
for 10 minutes. Repeat to cook remaining 4 rolls with remaining pastry and sausage
mixture.
8.
Using sharp knife, cut each batch into individual rolls. Serve warm sausage rolls with
ketchup.
METHOD