ENGLAND: MINI SAUSAGE ROLLS

ENGLAND: MINI SAUSAGE ROLLS

Served with your Favourite Tomato Sauce

#JackieCameronWorldWonderDishes


The humble sausage roll is a household favourite that has been enjoyed for decades. This teatime treat really has stood the test of time: the modern day sausage roll boasts the same ingredients as those made in bygone years. The students of Jackie Cameron’s School of Food & Wine know not to mess with perfection; instead, they’ve opted for a gourmet pairing of a more-ish homemade tomato dipping sauce. Here’s how to whip up this savoury snack platter staple that will keep your guests coming back for just one more.


Sausage Rolls

Yield: 24 small portions


Ingredients:

  • 1x 400g puff pastry
  • 500g pork sausages
  • 3 cloves garlic
  • 1 sprig fresh rosemary
  • Salt and pepper
  • 1 whole egg for glazing

Method:

Spray a tray with a non-stick spray and set aside. Squeeze the sausage meat out of the skins. Add crushed garlic, rosemary, salt and pepper to taste. Unroll the puff pastry and divide the mixture and pastry into three quantities. Place the first amount of sausage mixture down the width of the pastry. Brush both sides of this sausage mixture with water. Roll the pastry over the sausage mixture and secure by pinching the puff pastry. Insert a few fork pricks along the top of the sausage roll. Glaze with the whisked egg and cut into eight portions. Continue with the remaining two amounts. Place onto the tray and bake in a preheated Defy Oven at 200°C until cooked.

Tomato Sauce

Ingredients:

  • 30 ml sunflower oil
  • 30 g salted butter
  • 2 cloves garlic
  • 2 medium onions, chopped
  • 50g tomato paste
  • 200g cherry tomatoes
  • Salt and pepper

Method:

Place the oil and butter in a saucepan over high heat on the Defy cooker.  Once the butter has melted and is bubbling, add the garlic and onions and fry until golden brown, stirring regularly.  Add the tomato paste and continue to cook until the tomato paste has become a little darker in colour. Add the cherry tomatoes. Turn down the heat and continue to slow roast the tomatoes, until the tomatoes have burst and are completely cooked. Season with salt and pepper. Transfer to a Defy Hand blender with the blade attachment. Pulse until the mixture is smooth. Serve hot.