Braising the brisket in cola makes for a perfectly tangy and sweet cooked-in-the-pot finishing sauce.
Classic Sausage Rolls with Pork, Beer & Sage
Flaky pastry encases a beer-kissed filling of pork & sage, what’s not to like about this recipe for sausage rolls?
When I first told my buddy I was going to bring sausage rolls to his potluck party, he seemed way less enthused about them that I expected. Which hurt my feelings just a little. Then I discovered, thanks to cultural differences, he thought I was talking about some kind of basic “pigs in a blanket” dish made from weiners with questionable filling encased in mainly-made-of-preservatives-and-crisco crescent rolls.
So, I guess I can see why he had such a lacklustre reaction. Luckily, sausage rolls are NOTHING like that! A dish of British origins, sausage rolls can now be found in most Commonwealth countries, and really they should be more of a thing in America, because they’re freakin delicious. And if I have learned anything since living in the United States, it’s that Americans appreciate delicious things.
What exactly are sausage rolls then? A rich and hearty pork stuffing, flavored with herbs and onions, swaddled in golden brown flaky layers of puff pastry. You can leave them in longer logs for meal-sized portions for one, or cut them into sections for a classic party appetizer.
You can change the flavor combo of a basic sausage roll to just about anything. Swap out the sage for other herbs like thyme or parsley and sub the beer for red wine! You can even add another textural element with some chopped walnuts or pine nuts. And don’t just stop at the flavors – try changing the meat too. These work great with beef and lamb, and will even work with venison as long as you introduce a little extra fat into the grind.
Sausage Rolls with Pork, Beer & Sage
- 2 lb ground pork (do not use lean variety)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/3 cup beer
- 1 tablespoon chopped sage (fresh works best but you can use dried)
- 1 tsp mustard powder or dijon mustard
- 1 tsp paprika
- 2 tsp salt
- 1 tsp pepper
- 1/3 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup flour (or enough to flour a board)
- 2 x 10 inch puff pastry sheets
- Heat oil in saucepan, and brown onions and garlic until well caramelized, then remove from heat.
- Preheat oven to 375f/190c. Remove puff pastry from freezer and allow to thaw until pliable.
- In a bowl, combine sage, mustard, paprika, salt, pepper, beer, breadcrumbs, pork and cooled onion mix. Use your hands or a wooden spoon to combine gently, but thoroughly.
- Lightly flour a board and place a puff pastry sheet down. Taking half the pork mix, form a log about one inch in from the edge, across the entire width. Roll it over so the pastry encases the meat completely, and use a little of the eggs wash to seal the pastry together, allowing a 1/2 inch seam. There will be excess pastry, so just trim it away. Then, using a sharp knife, cut each log into 5-6 pieces. Repeat with second pastry sheet and remaining pork.
- Place pieces onto a baking tray lined with parchment paper, brush the tops with remaining egg wash and place into the oven to bake 35-45 minutes until golden brown.
- Remove from oven and allow to cool 5 minutes before serving. Best paired with the most traditional of dipping sauces - ketchup!
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