Indulge in the comforting delight of these flaky English pork & leek sausage rolls infused with aromatic sage and butter-fried leeks.
Also see: Stir-fried pork with peanut and chilli
Homemade pork & leek sausage rolls
Makes approx. 32 rolls
Prep Time: 20 minutes – Cooking Time: 25 to 35 minutes
INGREDIENTS
- Sausage Rolls
- 1 leek, cleaned and finely chopped
- 1 tsp (5 ml) olive oil
- 1 tsp (5 ml) butter
- 300 g pork mince
- 2 garlic cloves, finely grated
- 2 Tbsp (30 ml) fresh parsley, chopped
- 4 sage leaves, finely chopped
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper
- 1 tsp (5 ml) allspice
- 1⁄2 tsp (2.5 ml) dried tarragon
- 400g frozen puff pastry roll, thawed
- 1 egg, beaten
- Dipping Sauce
- 1⁄4 C (60 ml) mayonnaise
- 2 tsp (10 ml) hot English mustard
- 1 tsp (5 ml)honey
- 1 Tbsp (15 ml) Worcestershire sauce
Also see: Pork chops with sage and butternut mash
INSTRUCTIONS
Sausage Rolls
- Heat the oil and butter in a frying pan; add the leeks and fry until soft and cooked.
- Add the pork mince, garlic, parsley, sage, salt, pepper, allspice, dried tarragon and cooked leeks to a bowl. Mix to combine without overworking the meat.
- Preheat the oven to 200°C and line a baking sheet with baking paper.
- Unroll the pastry and leave it on the plastic it was rolled in; cut it in half lengthways. Divide the pork mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
- Tightly wrap and roll the pastry around the meat; brush the ends of the pastry with the beaten egg and secure by rolling over and lightly pressing.
- Cut the sausage rolls into 2 cm-sized portions. Arrange the sausage rolls on the prepared baking sheet.
- Brush more egg wash on the top of each sausage roll.
- Place the tray into the oven and bake for 25-35 minutes until the pastry is puffed and crisp and the meat is cooked through.
**Dipping Sauce
- Combine the mayonnaise, mustard, honey and Worcestershire sauce in a bowl and stir to combine.
- When sausage rolls are done baking, serve hot with the dipping sauce.
Recipe: SA Pork
Originally published on Food & Home
Also see: Crunchy pork belly with apple, coconut and ginger salad
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