Indulge in the ultimate comfort food with these golden, flaky pork and sage sausage rolls. Irresistibly delicious and delightfully simple to make, these rolls are perfect for any occasion.
Cooking time: 60 minutes
Serves: 6-8 people
Ingredients
2 tbsp vegetable oil
2 medium onions, diced
2 cloves garlic, minced
2 tbsp sage, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp parsley, finely chopped
1.5 tsp Urban Forager Chicken Stock Concentrate
500g pork mince
50g breadcrumbs
3 sheets puff pastry
1 egg, beaten, for egg wash
Black mustard seeds
Method
Heat a medium frypan on medium-low heat. Add vegetable oil and bring to temperature.
Add onion and cook slowly, stirring as needed, until soft.
Add garlic and stir through for a few minutes until it changes colour and is fragrant.
Add herbs and Urban Forager Chicken Stock Concentrate and stir through.
Remove from heat and allow to cool. Preheat oven to 190°C. In a mixing bowl, combine onion mix, pork mince and breadcrumbs with your hands.
Cut pastry in half so you have two rectangles. Use your hands to mould a sausage shape and place along the pastry allowing room for pastry to meet with about 1cm overlap.
Take care not to overfill. Cut to size as you prefer, prick each serve with a fork. Brush with egg wash and sprinkle with mustard seeds.
Place on a baking tray lined with baking paper. Cook at 190°c for 10 minutes then reduce to 180°C for 25-30 minutes or until pastry is golden and filling is cooked.
Shuffle your trays if your oven cooks unevenly.
Recipe and photo by Urban Forager.
