Because sausage puns are the absolute wurst, i’m going to quit before I get on a roll and all you readers start hatin’.
Here, have a video of a kitten riding a turtle instead:
Sausage rolls are one of those quintessentially Australian things. I associate them with the frozen food section of the supermarket, the drunken crawl home via the nearest 7-11, and every picnic/barbecue/gathering in a park where guests had to bring a plate to share.
Consider these sausage roll babies all grown up. These guys have hit maturity in a big way, combining four different types of pork (mince, sausage, chorizo, bacon) with a complimentary just-tart-enough-to-cut-through-the-excessive-amount-of-meat Fennel and Pomegranate Jam. Let the jam set in the fridge for a couple of hours, or make it in advance and leave covered in the refrigerator for a few days.
I like to think that the use of black Chia seeds was a conscious effort to include more ‘super foods’ in my cooking, and to counteract the decadence of the four kinds of pork, but really they were all I had in the pantry and an easy substitute for the more traditional black poppy seeds that typically come on pre-bought sausage rolls.
Chorizo and Bacon Sausage Rolls
makes 16 standard sized sausage rolls
500g lean pork mince
500g paprika pork sausages
2 large shallots, diced finely
1/2 cup parsley, finely chopped
leaves from 2 sprigs lemon thyme
1/3 cup panko breadcrumbs
2 tablespoons chilli flakes
1 teaspoon chilli powder
1 teaspoon smoked salt
1 tablespoon Worcestershire sauce
4 rashers bacon, rind removed and cut lengthwise into strips
4 sheets frozen butter puff pastry, thawed
2 tablespoons chia seeds
1 egg, beaten
Preheat oven to 220*C, and line 2-3 baking trays with paper, depending on size.
Cut chorizo into small chunks and pan-fry until crisp. Softly fry shallots in remaining chorizo juices until translucent.
In a large bowl, combine pork mince, chorizo, and sausages with breadcrumbs, chilli flakes, chilli powder, smoked salt, parsley, lemon thyme, shallots, and Worcestershire sauce.
Halve pastry sheets and brush one long edge with egg wash. Place bacon strips lengthwise down the middle of each sheet, then top with a 3cm diameter sausage of the meat mixture (roughly 1/8th of the mixture). Fold in the non-egg-washed edge, then overlap with the egg-washed edge, rolling tightly. brush the seam with egg wash, then cut in half to form two equal sausage rolls.
Place on a baking tray, equally spaced apart and seam side down, and brush with more egg wash. Sprinkle with chia seeds. Repeat for remaining mixture and pastry. Bake for 25-30 minutes or until pastry is golden and puffed up. Cool on a wire rack and serve with Pomegranate and Fennel Jam.
Pomegranate and Fennel Jam
Jam can be prepared earlier and left to set, or stored, covered in the refrigerator for up to 3 days.
2 bulbs fennel, sliced finely
400mL fresh pomegranate juice
1/3 cup black rice pomegranate vinegar
1/2 teaspoon black peppercorns
1 sprig lemon thyme
1 stalk lemongrass, white part only, bashed
Combine all ingredients in a small saucepan on low heat, and cook for 25-30 minutes or until fennel is soft and liquid is absorbed. Before serving, remove lemongrass and lemon thyme sprig from mixture and cool slightly.