BARNYARD SAUSAGE ROLL

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BARNYARD SAUSAGE ROLL

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Ingredients

200 grams sausage meat
200 grams pork belly
100 grams smoked streaky bacon
100 grams white onion
15 grams Butter
4 leaves sage
1 sprig thyme
1 gram Ground mace
10 strokes of nutmeg
10 grams Dijon Mustard
1/2 Braeburn apple grated
12 grams Worcester Sauce
4 turns of black pepper
1 tablespoon bread crumbs
500 grams all butter pastry
Egg Wash
Egg Yolks
20 grams Milk
  • Medium

Ingredients

  • Egg Wash

Directions

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  1. Whip the mince together in the kitchen aid to emulsify the fat and the protein.
  2. Sweat the onions in the butter with the salt for 15 mins until softened, then remove from the heat and add the herbs.
  3. Mix the pork with the onions and remaining ingredients. Fry a little mix to cook through and check for seasoning.
  4. Place in a piping bag and pipe into puff pastry, roll over and seal.
  5. Cut into 15cm lengths and place on a baking tray lined with parchment.
  6. Mix the egg yolks and milk together, and brush the sausage rolls all over.
  7. Leave for 30 mins then repeat to guarantee an attractive glaze.
  8. Bake for 20 mins at 200C in a preheated oven, then turn the trays and bake for another 15mins at 180C.
  9. Leave to cool for 15mins, then trim the edges and serve with a generous helping of homemade piccalilli.

 

Joseph Woodland

Joseph trained for three years at The Square, rising from commis to chef de partie, before moving to Launceston Place where he worked under current Dabbous head chef Ross Gibbens.

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