For Christmas, my lovely wife got me a mincer. This mincer comes with a sausage attachment and she also bought me some sausage skins and a flavouring pack to make Lincolnshire sausages! We had a couple of attempts at making sausages which turned out not too bad. It is, however, a little difficult to use the machine on your own when you’re filling the skins. As such I wanted to make something I could do on my own; I chose sausage rolls. I didn’t want to make just regular sausage rolls, I wanted to push the boat out a bit in regards to various flavours.
I like a classic sausage so I made pork, sage and onion. I’m a fan of spices so I did a pork, chilli and paprika sausage. I also like interacting flavours so I made a pork, apple and fennel sausage.
I started by buying a nice big piece of pork shoulder. I got this piece from the supermarket for less than £6! It was around 1.7kg. I trimmed the skin off and cut it up and I was left with about 1.3kg of pork and some skin. With the skin I made super tasty pork scratchings. They were a big hit in my house! I used a really easy recipe from Snaffling Pig book which you can find here.
I minced all the pork on the largest of the two settings which came with the mincer. Once I’d done that I separated the mince out into three equal portions.
For the sage and onion filling I sautéed off some onion and sage in a little butter until it was softened, left it to cool down and the mixed with the pork mince along with some seasoning. I then passed the mince back through the mincer on the smaller setting and then boxed it up and left it in the fridge overnight.
For the spicy sausage, I added 1tsp chilli flakes, 1tsp smoked paprika, 1/2tsp garlic granules and seasoning. It was then passed through the smaller mincer setting and boxed up.
With the apple and fennel, I chopped up the apple into small pieces and caramelised it for a little while in a frying pan with the fennel seeds and a little sugar. Once it had browned I set it to one side to cool before mixing half into the mince and passing through the mincer on the smaller setting. I then added the remaining apple and fennel mixture to the fine mince.
For all of the mixes, once I’d finely minced them I took a small amount and fried it to test for seasoning and adjusted as necessary.
All the mince was left in the fridge until the next day to allow the flavours to develop.
I used pre-made puff pastry for this as it was much simpler (even the great Mary Berry suggests buying pre-packed!)
I got the puff pastry out of the fridge about 10 minutes before I was going to use it. I unrolled the pastry and then cut it in half, lengthways. I then took the mince and created a sausage of the meat down the middle of each piece of pastry. I wet the edge of the pastry to assist with it sealing and the rolled the pastry over the meat. I cut each long sausage roll into 12 pieces, transferred them to a lined baking tray and gave them an egg wash. I topped each flavour so they could be differentiated. The pork, sage and onion I left plain, the chilli and paprika were topped with sesame seeds and the pork, apple and fennel I sliced and sprinkled fresh ground black pepper.
Each batch of sausage rolls were baked for around 20-25 minutes until they were golden brown and the pastry was cooked thoroughly.
All in all there were 72 sausage rolls!
I had several taste testers (thank you all) and not a single complaint.
My only thoughts were that I should have more aggressively seasoned the mince as it seemed to have settled a bit in the fridge and with the pastry. I would also have make the chilli and paprika flavour stronger by using chilli powder as well as chilli flakes.
This isn’t the first time I’ve made sausage rolls, and it most certainly will not be the last!