11 April 2018

Pork, apple & mustard sausage rolls - an aide memoire!


I was so sure there was one, I just came to find the link for my pork, apple & mustard sausage rolls - and was absolutely astounded to find that I haven't blogged them!

Yes, I have several sausage roll recipes on the blog here but none of them are with my family's favourite pastry - a mix of flour, vegetable suet and butter.  This pastry is hugely calorific but so delicious with savoury recipes.  It's also not as much of a mouthful as puff pastry can be and not as claggy in the mouth as a light shortcrust can be, all of which is a very good thing.  Once baked, it also has a strength to it - particularly when judiciously coated in an egg yolk wash - which can be really useful when out on picnics or just plain old eating in the car.  Nobody wants a collapsible sausage roll in those circumstances.

As such, here now follows an aide memoire of this sausage roll recipe, including the correct quantities for the pastry - which will save me from having to work it all out for the umpteenth time!

PORK, APPLE & MUSTARD SAUSAGE ROLLS   (makes 6)

Ingredients :

For the pastry

225g plain flour
75g vegetable suet
75g salted butter
a pinch of sea salt
a good pinch of black pepper
60-80g of carbonated mineral water.

For the filling 

6 quality pork sausages, skins removed
half a Braeburn apple, peeled, cored and finely diced
6 tsp wholegrain mustard (or thereabouts)
an egg yolk, for glazing.

Method :

At least an hour before you require it, make your pastry.  Add the flour, suet, butter, sea salt & black pepper to a large bowl and rubbing between your fingers, rub the butter into the mix.  You should wind up with a mixture somewhere between cornflakes and breadcrumbs.

Stir in approximately half the water, adding a little more and a little more, until the mix is damp enough to come together when pressed.  Erring a little on the dry side is infinitely better than having it too wet, so add cautiously!

Lay out a large piece of cling wrap and dump the pastry into the middle.  By patting and pushing, make a rough log shape and close the cling film over it, tightening up either end to compress it.  Place the pastry into the fridge for a minimum of 30 mins before using.

When ready to make the sausage rolls, set your oven to pre-heat to 180degC/350degF/Gas 4.  Take the pastry from the fridge and cut into two halves and set aside.

Skin the sausages, disposing of the skins, and set the sausage meat aside still in its sausage shape.

Peel and core the apple and chop one half into fine dice.  Eat the other half.  Well, someone has to!

Roll out one half of the pastry on a floured board, to make a rectangle long enough to take three sausages, laid end to end, and with enough pastry on either side so that you can roll them up and have the sides meet.

Spread half the mustard onto the middle of the pastry, creating a "bed" for the sausages to lay on.  Add half the apple pieces to the mustard and lay the sausages on top, pressing down lightly onto the apple.

Brush a little water onto the side of pastry that is furthest away from you.  Lay the dry side of the pastry over the sausage mix and continue to roll onto the dampened side.  You may need to trim any excess pastry, rather than have too thick a layer around the sausage mix.

With a sharp, wet, knife cut the roll into three (or smaller, if you want picnic versions).  Lay each sausage roll onto a baking tray, join side down, and repeat the whole process with the second half of pastry, remaining mustard, apple and last three sausages.

Brush each sausage roll liberally with the egg yolk and pierce the top with a fork or make a knife cut, to let the steam out as the sausage cooks.

Place into the oven for 35-40 minutes, after which you should place the sausage rolls onto a wire rack to cool.  Beat off all comers until ready to serve.

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