It’s not the holiday season if you’re not enjoying something wrapped in puff pastry. Chef Randy Feltis makes sausage rolls the star of the party!
INGREDIENTS
- 1 pound ground beef medium
- 1 pound ground pork
- 1 cup panko breadcrumbs
- 1 egg
- 1 tablespoon bacon fat
- 1/2 cup garlic, celery, carrot, shallot diced
- 3 splashes worcestershire
- 1.5 teaspoons kosher salt
- 5 twists black pepper
- 1 teaspoon fennel seed ground
- 1 tablespoon fresh thyme
- 1 box puff pastry rolled
- 1 egg with water beaten
Sausage Roll
METHOD
Serves: 4-6
Prep time: 15 minutes
Bake time: 28 minutes
Special Tools: Pastry Brush
- Real simple sweat-off veggies with bacon fat and finish with fennel and thyme.
- Add to beef, pork, breadcrumbs, egg, worcestershire, salt and pepper.
- Mix well and lay into puff pastry. Roll up and portion into 1.5-2 inch portions.
- Wash with egg and bake at 375 F for 28 minutes.
- Remove let rest, for a fun twist lay out a few dipping sauces.
- Can supplement ground lamb or Turkey for different types of rolls.
- Can also serve with a dipping sauce ex. Dijon grain mustard, burger sauce (ketchup, mayo, mustard, dill), steak sauce or parsley beet root salsa.