Sausage Roll

 

SAUSAGE ROLL

Since getting the new electric oven, I’ve been experimenting with some classic recipes. Here is the recipe I made for some sausage rolls.

Sausage Roll

INGREDIENTS

  • 500g pork mince
  • 400g pork sausages (a pack of sausages from Mercadona without casings) spicy chorizo, sliced
  • 1 onion, finely chopped
  • 100g streaky bacon, coarsely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Chilli powder
  • handful of sage leaves, finely chopped
  • 2 teaspoons English mustard
  • salt and pepper
  • olive oil extra virgin
  • Pack of ready-made puff pastry
  • egg yolk
  • 100g breadcrumbs

METHOD

  1. Heat some olive oil in a frying pan and fry the onion until soft and just starting to colour.
  2. Combine the pork mince and sausagemeat in a large bowl.
  3. Add the fried onion, bacon, garlic powder, English mustard, sage and season with salt and pepper.
  4. Use your hands to mix everything together.
  5. Shape the meat mixture into a roll and wrap in cling film.
  6. Put in the freezer for 1 hour to chill.
  7. Cut the meat roll in half.
  8. Put the meat roll on the pastry and make into a sausage roll.
  9. Use the egg yolk to brush the edges to secure the roll and also the top.
  10. Put on a baking tray lined with baking parchment.
  11. Bake in a 200ºC oven for 30 minutes (with top and bottom heating elements on).

NOTES

The cooking time will depend on the bean so if you are using older beans, you should adjust the cooking times accordingly.

Sausage Pasta


This is a recipe for sausage pasta.

SAUSAGE PASTA

INGREDIENTS

    • 1 medium yellow onion, diced
    • 2 stalks of celery, finely diced
    • 1 carrot, diced
    • 1 bay leaf
    • 500g pork sausage meat, split into small pieces
    • 1/2 cup of white wine
    • 3 garlic cloves, crushed
    • 1 teaspoon ground fennel
    • a pinch chilli
    • 1 can tomatoes
    • 2 tablespoons tomato sauce
    • pasta
    • parsley
    • Parmesan cheese

METHOD

  1. Heat the olive oil in a stainless steel frying pan.
  2. Gently fry the onion, garlic, carrot and celery until soft, seasoning with salt and pepper.
  3. Transfer the vegetables to a dish.
  4. Fry the sausage pieces until golden brown.
  5. Add the fennel, bay leaf and wine.
  6. Add the vegetables, can of tomatoes and tomato sauce and cook for 15-20 minutes.
  7. Meanwhile, cook the pasta.
  8. Sprinkle with chopped parsley and serve with Parmesan cheese.

Home-made chorizo

Image

Home-made chorizo

Home-made chorizo

Even though we didn’t have our own pork this year, I decided to make some chorizo. That way I would know exactly what goes into it and how much fat it contains. The recipe basically calls for 80% meat and 20% fat but as the pork belly I bought was very lean, the fat percentage was considerably higher. It is possible to make chorizo completely from scratch, adding your own spices and flavourings to the meat and fat mixture. However, as the climate on the coast is warmer and more humid than in the mountains, and not ideal for drying and curing meats, I wanted to be completely sure that there wouldn’t be a problem and we wouldn’t all be poisoned so used a ready-made chorizo mix call “Chorizol”. I then added more oregano, chilli pepper and chopped garlic.

INGREDIENTS:
4kg shoulder of pork
1kg belly pork, derinded
1 sachet chorizol
2 1/2 teaspoons chilli pepper
8 cloves garlic
handful oregano
hog casings

PROCEDURE:
Mince the meat and fat together. Add the remaining ingredients and mix well. Leave to mature in the fridge or a cool place for 24 hours.

Put the mixture into the casings. Shape into individual sausages.

Making chorizo sausage

Making chorizo sausage

Hang up to dry in a cool, airy place. The ideal temperature is between 10ºC and 13ºC. Leave to dry for 7 days. If the temperature is cool enough, you can store the chorizo outside the fridge but I decided to freeze it and take out use as needed. I also saved some of the fresh chorizo back and froze it without drying.

chorizo2