Pork and Beef Sausage Roll
Elevate your afternoon tea with our Pork and Beef Sausage Rolls recipe! Made with a blend of medium ground beef and pork, seasoned with kosher salt, ginger, sage, garlic and pepper, this flaky pastry perfectly accompanies your favourite cup of tea.
Yields approximately 10 slices
- medium ground beef - 1 lb
- ground pork - 250 g
- kosher salt - 2 tsp
- ground ginger - 1 tsp
- garlic - 2 cloves
- fresh sage - 4 leaves
- ground pepper - 1 tsp
- apple juice - 1/3 cup
- puff pastry - 1 sheet
- egg - 1
If using meat from frozen, ensure that it is completely thawed.
- Step 1
Mince the cloves of garlic and finely chop the fresh sage.
- Step 2
Add herbs, spices and apple juice, along with the pork and beef into a food processor.
- Step 3
Pulse until the mixture just comes together. Do not over mix as the fat content in the meat will break down and the meat will become dry.
- Step 4
Prepare the egg wash by whisking 1 egg and 2 tablespoons of water in a bowl.
- Step 5
Lay out one sheet of puff pastry on a sheet of parchment paper or cutting board.
- Step 6
Place the meat mixture in a piping bag or roll it into a log by hand, being careful not to overwork the mixture.
- Step 7
Place the log on top of the puff pastry near the end of one edge and roll the pastry over by one turn.
- Step 8
Using a pastry brush wash the seam of the log with egg and continue this step after each turn to seal the meat mixture inside of the pastry dough.
- Step 9
After you have a finished log, egg wash the top of the dough one final time and sprinkle Maldon salt on the top.
- Step 10
Cut into 1-inch slices.
- Step 11
Bake at 350 degrees on a parchment-lined baking sheet for 15 mins or until golden brown.
- Step 12
Serve immediately or allow the sausage roll to cool completely and store in a sealed container in the fridge for up to 3 days.
