Mama’s Sausage Roll

We’ve grown up with sausage rolls, I’m sure we’ve all had the little ones at family gatherings or kid’s parties. We stepped up the game a little and thought we would make a family sized one, tarted up a little bit to add some sweet and nutty, fragrant flavour.

Ingredients

• 500g Minced Pork
• 1 Sheet Rolled Puff Pastry
• 1 Tbsp Brown Sugar
• 1 Small Onion
• 2 Garlic Cloves
• Fresh Rosemary
• Fresh Parsley
• Fresh Ginger
• Pinch  of Nutmeg
• 25G Chopped Almonds
• 3 Tbsp Ground Almonds
• 2 Tbsp Cranberry Sauce
• 3 Large Eggs
• Crushed Salt

Method

Preheat the oven to 180C

1, Start by placing the minced pork, chopped up parsley and rosemary (just a few sprigs) in a large bowl with the chopped almonds, nutmeg and cranberries and garlic.

2, Finely dice your onion into small pieces and fry in a hot pan until almost translucent, when almost ready, sprinkle over with a teaspoon of brown sugar to caramelise. Pour the cooked onion in with the pork mince mixture.

3, Season the pork mince with salt and pepper, and crack in two of the eggs. Now it’s time to combine all your ingredients in the bowl so feel free to use your hands.

4, On a floured surface, lay the rolled out puff pastry,  pour out the pork mixture, shaping it into a long sausage close to one of the edges, now roll over into a sausage roll. Brush the top of your pastry with the remaining beaten egg and slice a few anglular cuts along the top.

5, Transfer into an oven and cook for 20 – 25 minutes at 180°C

Mama’s Sausage Roll

5 from 1 vote

We’ve grown up with sausage rolls, I’m sure we’ve all had the little ones at family gatherings or kid’s parties. 

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: british, Gibraltar, Mediterranean

Servings: 5

Author: Mama Lotties

Ingredients

• 500 g Minced Pork
• 1 Sheet Rolled Puff Pastry
• 1 Tbsp Brown Sugar
• 1 Small Onion
• 2 Garlic Cloves
• Fresh Rosemary
• Fresh Parsley
• Fresh Ginger
• Pinch of Nutmeg
• 25 G Chopped Almonds
• 3 Tbsp Ground Almonds
• 2 Tbsp Cranberry Sauce
• 3 Large Eggs
• Crushed Salt

Instructions

• Preheat the oven to 180C
• Start by placing the minced pork, chopped up parsley and rosemary (just a few sprigs) in a large bowl with the chopped almonds, nutmeg and cranberries and garlic.
• Finely dice your onion into small pieces and fry in a hot pan until almost translucent, when almost ready, sprinkle over with a teaspoon of brown sugar to caramelise. Pour the cooked onion in with the pork mince mixture.
• Season the pork mince with salt and pepper, and crack in two of the eggs. Now it’s time to combine all your ingredients in the bowl so feel free to use your hands.
• On a floured surface, lay the rolled out puff pastry, pour out the pork mixture, shaping it into a long sausage close to one of the edges, now roll over into a sausage roll. Brush the top of your pastry with the remaining beaten egg and slice a few anglular cuts along the top.
• Transfer into an oven and cook for 20 – 25 minutes at 180°C