Sausage rolls are quite popular in New Zealand's bakeries. They are eaten any time of the day as a snack or meal but are most popular at breakfast or lunch. Unlike our sausage, New Zealand sausage is processed to almost a paste consistency. I've created this recipe to come as close as possible to the original while using American ingredients. They are quite yummy and may also be cut down to use as appetizers, with a small reduction in baking time.
INGREDIENTS:
* 2 slices soft white bread
* 1/2 cup heavy cream
* 1 medium carrot, peeled and fine-diced
* 1/2 medium onion, fine-diced
* 1/2 teaspoon ground sage
* 1/4 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1/2 teaspoon curry powder
* 1 Tablespoon kosher salt
* 1/2 teaspoon ground white pepper
* 1 pound ground beef chuck (80-20%)
* 1 pound ground pork
* 2 sheets puff pastry (17.3-ounce box), thawed
* 1 egg white whisked with 1 Tablespoon water for eggwash glaze
PREPARATION:
Preheat oven to 350 F. Line two jellyroll pans with parchment paper.
Cut bread into cubes and place in food processor. Pulse into crumbs. This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside.
Place ground beef into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork.
To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough.
Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips.
Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together.
Cut each sausage roll into 4 pieces. Place on prepared jellyroll pan seam-side down. Repeat with remaining sausage and puff pastry sheet.
Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving.
Yield: 16 sausage rolls
