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Aint nothing quite like a good sausage roll and this wee apple and mustard laced sausage roll in a shortcrust pastry is mind-blowingly good…
Ingredients [ For 4 to 6 people ] [ Preparation time : 1h12 minute – Cooking time : 28 minutes ]
For The Pastry
- 150 g Butter: Frozen.
- 225 g Plain Flour.
- 1/8 Tsp Salt.
- 75 ml Cold Water.
For The Sausage Roll
- 400 g Pork blade: Or other fatty cuts of meat, some leanish belly would also work.
- 100 g Pork Shoulder.
- 75 g Shallot: Diced as fine as you can.
- 150 g Apple: Grated.
- 6 Tsp Wholegrain Mustard
- 1 Tsp Dried Sage.
- 1 Tsp Paprika.
- 1/2 Tsp Black Pepper: Freshly ground.
- 1 Tsp Salt.
- 1 Egg: Beaten for egg washing.
For The Pastry
Mix together the flour and salt and grate in the frozen butter working as quickly as you can.
Stir the butter into the flour with the back of a knife adding the cold water as you go.
Bring together to fall a ball with your hands working the pastry as little as possible before wrapping in cling film and transferring to the fridge for an hour.
For The Sausage Meat
Grind to pork first on a medium grinding disk and then for the second time on a fine grinding disk.
Now add the shallot, dried sage, black pepper, paprika, salt and grated apple and mix together.
Divide the sausage meat into 6 balls around 125g each (this will vary a little and place in the fridge.
Sausage Roll Time
Preheat your oven to 200°C.
Take a 70-75g chunk of the pastry and roll out into a rectangle roughly 15cm by 18 cm.
Roll the ball of the sausage meat out to fit in the pastry and spread over 1 Tsp of mustard then roll over the pastry pressing shut and using a fork to secure.
Transfer to the fridge and cool for 30 minutes before cooking.
Remove from the fridge when firmed, brush with beaten egg and cook for 30 minutes.