Recipe: festive sausage rolls
PUBLISHED: 10:47 19 November 2019 | UPDATED: 10:47 19 November 2019
© R.W.Brown 2015
Russell Brown and Jonathan Haley show us how to give this classic Christmas treat a delicious new twist as part of their culinary journey around Dorset
Lamb sausage rolls with garlic and mustard mayonnaise
Makes 8 large rolls
For the sausage rolls:
250g lamb mince, 20% fat
½ tsp Maldon sea salt, finely ground
¼ tsp freshly ground black pepper
300g rough puff pastry
1 large, free-range egg yolk, beaten with 1 tbsp cold water
For the garlic and mustard mayonnaise:
1 small clove of garlic, smashed and covered in boiling water.
30g crème fraîche
1 tsp Dijon mustard
1 dsp finely sliced chives
Pinch of Maldon sea salt
1. Preheat oven to 180˚C.
2. In a mixing bowl, break up the lamb mince and season. Cut the seasoning through the mince with a knife and then work in thoroughly with clean hands. On a chopping board, squeeze and roll the mix into a sausage around 40cm long. Wrap the lamb tightly in cling film and then in foil. Allow enough film and foil to twist the ends up to compress the lamb mince. Place in the fridge to chill for at least an hour.
3. Roll out the puff pastry into a 40cm x 16cm rectangle. Brush the pastry all over with the egg wash. Unwrap the chilled lamb sausage and roll up in the pastry. Seal well at the join. Transfer to a baking tray lined with baking parchment, with the join in the pastry underneath. Press down gently to flatten the bottom slightly. Return to the fridge to chill for 30 minutes. Once chilled, cut into eight individual portions, score the top of the pastry three times on each roll and brush with the remaining egg wash. Place back on the tray and bake for 15-18 minutes until the pastry is crisp and golden and the centre of the meat reads 70˚C on a temperature probe. Alternatively insert a small sharp knife into the centre of the meat for a few seconds, remove and carefully touch onto your bottom lip, it should be too hot to hold it there. Transfer the sausage rolls to a cooling rack and leave to rest for at least 15 minutes before serving.
4. To make the mayonnaise, drain the garlic and crush to a paste using a pinch of salt and the back of a cook's knife. Mix with the remaining ingredients and adjust the seasoning. A good dollop of ketchup is, of course, a perfectly acceptable alternative!
Taken from Well Seasoned by Russell Brown and Jonathan Haley published by Head of Zeus. Contact: wellseasoned.co.uk / creativeaboutcuisine.com, and follow them on Twitter @seasonalfood and @RussellBCaC.