Ultimate Sausage Rolls
Ultimate Sausage Rolls
Ultimate Sausage Rolls
ATTENTION ALL SAUSAGE ROLL LOVERS!!! These are the ones you've been waiting for. (Possibly) the greatest homemade sausage rolls to ever grace your kitchen. With a kick of smoked paprika, and a combo of pork belly AND shoulder giving them a perfectly meaty consistency; these are a priceless commodity in any household as soon as they're cool enough to eat. Practice your self control and try not to eat these straight from the oven... we know it's hard.
250 g unsalted butter chilled
250 g strong white bread flour
1 tsp salt
200 ml water ice cold
1 large egg to brush
100 g pork belly chilled
400 g pork shoulder chilled
1 tbsp smoked paprika
1/2 tbsp cumin seeds
  1. Cut the butter into large cubes and tip it into the bowl of the Food Processor with the Knife Blade attachment of a Chef XL Sense Stand Mixer along with the bread flour. Pulse the mixture 4 or 5 times to coat each piece of butter with flour - you still want large chunks of butter though. Tip the mixture into the bowl of the Chef XL Sense Stand Mixer with the Dough Hook attachment and add in all of the water. Stir it together to form a slightly wet dough - don't worry as it will dry out more as it's used later. Wrap tightly in Cling Film and refrigerate for 30 minutes to rest.
  2. Flour a surface and roll out the dough to a 1cm thick rectangle. Brush the excess flour off the top and fold over a third of the dough from the shorter side, then fold the remaining third over that. Rotate the dough 90°, roll out again to 1cm thickness and repeat the folding. Refrigerate the dough for 30 minutes to rechill the butter, then repeat this process a further 2 times for a total of 6 turns and folds.
  3. Preheat the oven to 200°C.
  4. Cut the pork belly and shoulder into large 5cm chunks and feed them through the Food Mincer* attachment of a Chef XL Sense Stand Mixer and into a mixing bowl. Throw in the smoked paprika and cumin seeds, then season well with salt and pepper.
  5. Flour a surface and roll the dough into a 1/2cm thick rectangle. Spoon the sausage meat in a long line along the length of the pastry. Brush the pastry above the meat with beaten egg, then roll the pastry around the meat, keeping it fairly tight, to join with the egg washed side. Cut the pastry so there is a slight overlap, then compress right along the one long sausage roll to seal it in and get rid of air bubbles.
  6. Cut the sausage roll into 8 equal pieces. Lay on a lined baking tray, brush with beaten egg and bake for 20 minutes until golden, risen and cooked through. Makes 8 sausage rolls
  7. *The Food Mincer is an optional attachment with the Chef XL Sense Stand Mixer