I cannot believe it, but it’s less thana week (eek!) until Easy Gourmet is released. I’m excited and nervous and all the crazy feelings.I’m one of those emotional eaters, so in order to calm myself,I’ve been doingwhat I dobest and made myself delicious things to eat. As it is, I’m kind of addicted to puff pastry, but when in an emotional state, I’ve been known to eat puff pastry baked up, plain. Of course, that isn’t much of a recipe, so here I stuffed it with some spicy sausage to make of of my all time favourite snacks: sausage rolls.
I’ve confessed my love for sausage rollsin the past and I’m still not over them. If anything I’m even more obsessed. Last year, while visiting Australia, I noticed they were everywhere: in coffee shops, at the corner stores, and in bakeries.I had a particularly delicious pork and fennel sausage roll at Bourke Street Bakery. Sausage rolls aren’t as popular in North American and I’m not too sure why. Juicy meat tucked into a buttery, flaky blanketsounds just like my idea of heaven!
Spicy Sausage Roll Recipe
makes 18 mini rolls
- 1 teaspoon oil
1 small shallot, minced
1 teaspoon spicy korean seasoning, or crushed red pepper flakes
1 egg
1/2 pound lean ground pork
1 tablespoon sliced green onions
2 tablespoons panko or breadcrumbs
1/4 tsp salt
1/2 tsp freshly ground pepper
10 x 10 inch sheet of frozen puff pastry, thawed and cut in halfPreheat the oven to 350°F.
In a small frying pan, heat up the oil over medium heat. Add the shallots and cook, stirring occasionally until soft, about 5-7 minutes. Stir in the spicy Korean seasoning or red pepper flakes. Remove shallots from the pan and set aside to cool.
Crack the egg in a small dish and gently whisk.
In a mixing bowl, combine the ground pork, green onions, breadcrumbs, salt, pepper, and the cooled spicy shallots. Add half the lightly beaten egg. Reserve the other half of the egg for an egg wash. Gently combine until throughly mixed.
Divide the pork in two and arrange in a line on the puff pastry. Fold the top half of the sheet down over the meat. Brush the bottom part of the sheet with the egg wash and roll the puff pastry and meat so that the seam is facing down. Repeat with the other sheet. Cut each roll in 8 even pieces. Arrange on a parchment paper lined baking sheet and bake until golden brown and puff, about 35 minutes. Let cool and enjoy warm or cold.
23 Comments
August 28, 2014 at 10:37 am
Ohmagawd I freakin’ love sausage rolls. Can’t wait to try this recipe. ALSO AHHHH SO EXCITED ABOUT YOUR COOKBOOK!
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molly yeh says:
August 28, 2014 at 10:41 am
counting down the minutes until your book arrives!!!!! so so so soo excited, steph! these rolls look so delicious. like a fancier pigs in a blanket :)
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August 28, 2014 at 2:17 pm
So exciting, lady, eeep! I can’t believe I’ve never had a sausage roll before because juicy meat in a buttery, flaky pastry sounds like just about the best thing ever.
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Liz @ Floating Kitchen says:
August 28, 2014 at 3:03 pm
Yum! I love sausage rolls. I ate tons of them when I went to London a few years back. I don’t know why they aren’t that popular in the US. So I guess I’ll have to make my own. Thanks for the recipe. And yipee for the book!!!
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cynthia says:
August 28, 2014 at 4:08 pm
Omg omg these look SO good. I could totally eat puff pastry plain too, but these — I want to eat nothing BUT these. With the Korean seasoning, too? I love you.
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Nicole B. says:
August 28, 2014 at 6:10 pm
Oo yum! I haven’t heard of these but already plan on making them as soon as possible. They look so delicious.
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Tieghan says:
August 28, 2014 at 6:27 pm
I seriously cannot wait till you book arrives, so freaking excited!! And these rolls!! YUMMMM! :)
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Matt Robinson says:
August 28, 2014 at 10:12 pm
I’m kinda addicted to puff pastry too, so these look so incredibly good. What an exciting time for you, can’t wait to see the book!
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August 28, 2014 at 10:27 pm
Woo! Yay for the sausage roll! As a Full blooded Aussie you have done this classic justice with this recipe. They have also added a a few new ones since then, I think one (limited edition) which has ground bacon is particularly good .
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August 28, 2014 at 11:13 pm
Congrats on the cookbook! Excited to see some new recipes!
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Millie l Add A Little says:
August 28, 2014 at 11:27 pm
Love the idea of korean seasoning in it! Yum! Also, OMG CANNOT WAIT FOR EASY GOURMET!!!!
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Cheryl says:
August 29, 2014 at 8:36 am
Preordered your cookbook weeks ago’ so excited to receive it!!
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Hatti says:
August 29, 2014 at 6:41 am
just pre-ordered! I’m having a thing for puff pastry lately.
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Julie Thompson says:
September 2, 2014 at 12:24 pm
People love pigs in a blanket…even though I grimace even comparing the two. Puff pastry; swoon!
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Roberta says:
September 8, 2014 at 3:11 pm
Yum Yum and double yum on top of that! Love your work you’re such an inspiration!
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gail says:
September 12, 2014 at 3:27 pm
This is the first time I am seeing your blog. Very wonderful graphics. Those are easier to appreciate on first glance than recipes. I am a small caterer with a design background.
The way you were carrying on about puffed pastry, I was really relieved that you didn’t want me to make it from scratch. looking forward to trying some of you recipes.Reply
Charlotte says:
September 16, 2014 at 7:27 am
easy, spicey and delicious.. gorgeous recipe! can’t wait to try it :)
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Shannon says:
September 23, 2016 at 9:31 am
Do you think shichimi togarashi would be a suitable substitute for the Korean seasoning?
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