Gourmet Sausage Rolls

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #23997

June 08, 2016



"From Andy Bates Brazilian Street Foods."

Original is 4 servings

Nutritional

  • Serving Size: 1 (385 g)
  • Calories 989.9
  • Total Fat - 60.6 g
  • Saturated Fat - 20.7 g
  • Cholesterol - 1440.3 mg
  • Sodium - 962.9 mg
  • Total Carbohydrate - 63.1 g
  • Dietary Fiber - 7.5 g
  • Sugars - 4.6 g
  • Protein - 49.4 g
  • Calcium - 243.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened and remove to a bowl and leave to cool.

Step 2

Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce.

Step 3

Lay the pastry sheet out on a lightly floured surface.

Step 4

Roll the filling into a rough sausage shape and lay down one side of the pastry and brush around the filling with a little beaten egg yolk and then roll up into a large sausage roll.

Step 5

Trim the edges of the pastry then transfer to a tray, cover with cling film and refrigerate for 30 minutes until firm.

Step 6

Preheat the oven to 200C for 400F.

Step 7

Cut the sausage roll into 4 then lay on a baking tray, brush with egg yolk and sprinkle with a little salt.

Step 8

Bake for 20 to 25 minutes until golden brown and risen.

Step 9

Leave to cool slightly then serve with chilli sauce and soy sauce.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, be sure to get raw prawns and devein them before chopping.
  • If you're not a fan of spice, you can leave out the green chilli.

  • Substitute the shrimp for diced chicken breast - The benefit of this substitution is that it is a more accessible ingredient for many people, making the recipe more accessible for a wider audience.
  • Substitute the pork sausage meat for beef sausage meat - The benefit of this substitution is that it adds a different flavor to the dish, making it more interesting and unique.

Vegetarian Sausage Rolls Replace the pork and shrimp with equal parts of cooked lentils, sweetcorn, grated carrots, and mushrooms. Omit the oyster sauce and replace with soy sauce.



Roasted Sweet Potatoes - Roasted sweet potatoes are a delicious and healthy side dish that pairs perfectly with the savory sausage rolls. The sweetness of the potatoes will balance out the spiciness of the sausage rolls and the crunchy texture of the roasted potatoes will provide a nice contrast to the soft pastry.


Green Salad: A light and fresh green salad is the perfect accompaniment to the sausage rolls. The crunchy lettuce and vegetables will provide a nice contrast to the soft pastry, and the tangy dressing will add an extra layer of flavor. The salad will also help to cut through the richness of the sausage rolls, making it a great choice for a side dish.




FAQ

Q: How much puff pastry is needed for this recipe?

A: You will need one 110 grams puff pastry sheet (ready-rolled) for this recipe.



Q: What is the best way to store puff pastry?

A: Puff pastry should be stored in a cool, dry place and used within the expiration date on the packaging. It can also be stored in the refrigerator for up to two weeks.

1 Reviews

Sheri

These are yummy! My son came just in time to share them with me. He wanted to bring some home, but there were none left!

5.0

review by:
(25 Jun 2016)

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Fun facts:

Andy Bates is a British celebrity chef who is best known for his appearances on the BBC show, Saturday Kitchen. He has also written several books, including Brazilian Street Foods, from which this recipe is taken.

Sausage rolls have been a popular snack food in the UK since the early 1800s. They were first created by a baker in London and have since become a staple of British cuisine.