Barnyard Sausage Roll
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Barnyard Sausage Roll
Description
The Barnyard Sausage Roll recipe starts by emulsifying the pork and sausage meat to evenly distribute fats and flavors. Onions are softened in butter with herbs, then combined with the seasoned meat mixture containing ground mace, nutmeg strokes, Dijon mustard, Worcestershire sauce, and grated apple for moisture and subtle sweetness. Bread crumbs bind the filling, which is pipe-filled into buttery puff pastry sheets, sealed, and brushed with an egg wash for shine.
Baked first at a high temperature and then at a slightly lower one, the sausage rolls develop a evenly browned, flaky pastry exterior and a cooked-through, juicy filling. The aromatic blend of herbs, spices, and fruit within complements the richness of pork effectively.
These sausage rolls are best served warm with accompaniments like homemade piccalilli, offering a balanced tang. Letting them rest before serving helps the juices redistribute for cleaner slices and a better eating experience.
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 thyme sprig
- 1 gram mace ground
- 10 nutmeg strokes (amount unspecified
- 10 grams Dijon mustard
- 1/2 Braeburn apple grated
- 12 grams worcester sauce
- 4 black pepper turns (amount unspecified
- 1 tablespoon bread crumbs
- 500 grams all-butter pastry
Egg Wash:
- egg yolk
- 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 (~6 inches) 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 200° C/ 390° F in a preheated oven, then turn the trays and bake for another 15mins at 180° C/ 356° F.
- Leave to cool for 15 mins, then trim the edges and serve with a generous helping of homemade piccalilli.
Notes
User Reviews
Overall Rating
4.9
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