sausage rolls three ways
Banana Bread
Sausage rolls three ways
One easy method, three different fillings to make delicious sausage rolls that will be the star of any picnic.
Ingredients:
- 400g/14oz pork mince
- 30g/1oz fresh breadcrumbs
- 1 banana shallot, finely chopped and fried in some oil
- 1 tsp finely chopped fresh thyme
- pinch ground coriander
- pinch allspice
- pinch juniper berries, chopped
- 400g/14oz pork mince
- 30g/1oz fresh breadcrumbs
- 1 banana shallot, finely chopped and fried in some oil
- 1 tsp finely chopped fresh thyme
- ½ bulb fennel, finely chopped and cooked in some oil
- 1 small red eating apple, finely chopped and cooked
- 400g/14oz pork mince
- 30g/1oz fresh breadcrumbs
- 1 banana shallot, finely chopped and cooked in some oil
- ½ red onion, finely chopped and cooked in some oil
- 1 tbsp chipotle chilli paste
- 2 tbsp fresh coriander, finely chopped chopped
- 1 500g block all butter puff pastry
- 2 free range-egg yolks, to glaze
- 2 tbsp yeast extract
- 2 tbsp black treacle
Directions:
- Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge.
- Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper.
- To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze.
- Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through.
- To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold.
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