Angus&Oinks Honey Chilli Sausage Roll
Turn the Japanese classic into the ultimate chicken burger.
Ingredients (Serves 8):
375g Ready Roll Puff Pastry
500g Pork Sausage Meat (Or Your Favourite Butchers Sausages, Skins Removed)
3 tbsp Angus&Oink Honey Chilli Seasoning
1 Medium Onion, Finely Chopped In A Food Processor
3 Tbsp Flat Leaf Parsley, Finely Chopped
Freshly Ground Black Pepper
2 Egg Yolks Whisked With A Fork
Sesame Seeds
Flakey Salt
For the best results we recommend:
Angus&Oink Honey Chilli Seasoning
Directions:
1: Preheat your oven or BBQ to 190°C
2: Heat a little oil in a frying pan over a medium heat and sweat off the onion with a pinch of salt until softened. Set aside to cool slightly.
3: Thoroughly combine the sausage meat with the onion, parsley, A&O Honey Chilli seasoning and a couple of generous pinches of freshly ground black pepper.
4: Unroll the pastry onto a baking sheet. Most ready-rolled puff pastry comes with its own parchment and measures between 30 and 37cm in length. Arrange the sausage meat into a cylinder lengthwise along the centre of the pastry sheet.
5: Cut the pastry either side of the sausage meat into horizontal strips, at right angles to the sausage meat, roughly 2cm wide, and then cross the strips over in a lattice effect, covering the sausage meat.
6: Brush with the beaten egg yolk, sprinkle with sesame seeds and bake for 35 minutes until the pastry is beautifully golden. Cover the sausage roll with a piece of foil and return to the oven for another 10 minutes to ensure the upper pastry crust is cooked through.
7: Allow to cool slightly before serving. Also excellent eaten cold.
Ingredients (Serves 8):
375g Ready Roll Puff Pastry
500g Pork Sausage Meat (Or Your Favourite Butchers Sausages, Skins Removed)
3 tbsp Angus&Oink Honey Chilli Seasoning
1 Medium Onion, Finely Chopped In A Food Processor
3 Tbsp Flat Leaf Parsley, Finely Chopped
Freshly Ground Black Pepper
2 Egg Yolks Whisked With A Fork
Sesame Seeds
Flakey Salt
For the best results we recommend:
Angus&Oink Honey Chilli Seasoning
Directions:
1: Preheat your oven or BBQ to 190°C
2: Heat a little oil in a frying pan over a medium heat and sweat off the onion with a pinch of salt until softened. Set aside to cool slightly.
3: Thoroughly combine the sausage meat with the onion, parsley, A&O Honey Chilli seasoning and a couple of generous pinches of freshly ground black pepper.
4: Unroll the pastry onto a baking sheet. Most ready-rolled puff pastry comes with its own parchment and measures between 30 and 37cm in length. Arrange the sausage meat into a cylinder lengthwise along the centre of the pastry sheet.
5: Cut the pastry either side of the sausage meat into horizontal strips, at right angles to the sausage meat, roughly 2cm wide, and then cross the strips over in a lattice effect, covering the sausage meat.
6: Brush with the beaten egg yolk, sprinkle with sesame seeds and bake for 35 minutes until the pastry is beautifully golden. Cover the sausage roll with a piece of foil and return to the oven for another 10 minutes to ensure the upper pastry crust is cooked through.
7: Allow to cool slightly before serving. Also excellent eaten cold.
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