Apricot and herb sausage rolls
I like to vary the fillings and type of pastry for my sausage rolls and always make the filling from scratch myself. The best cuts to use are shoulder, belly or cheek, do ensure there's some fat in the sausage mix which keeps the filling moist. This apricot and herb filling is subtle and sweet, using dried apricots ensures the filling isn't too wet and holds its shape. With this recipe I went with a short crust pastry rather than puff pastry. Fresh herbs are very much in season now and full of flavour and make a great addition.
500g finely minced shoulder of pork
10 fresh sage leaves finely chopped
3 sprigs rosemary leaves removed and finely chopped
5g celery salt
2g freshly ground black pepper
10 chive stalks finely chopped
10 sprigs thyme, leaves removed and finely chopped
90g dried apricots finely chopped
Mix all ingredients together in a bowl until well combined
Cover and place in the fridge overnight to allow the flavours to develop
Test a small amount of the mix by frying it in a pan, add more seasoning if necessary to the sausage meat if needed
Pastry
200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry
Rub the butter and flour together until it resembles bread crumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out into a 2mm thick square
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry
Rub the butter and flour together until it resembles bread crumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out into a 2mm thick square
Form a roll with the sausage filling so it is about 2 fingers thick
Place the meat about 7cm from the edge of the pastry
Brush the 7cm pastry with water and bring that pastry over the meat to the other side and seal on the other side so you have a roll
I often allow some excess on the other side and then seal using the prongs of a fork
Repeat for the rest of the sausage meat
Cut the sausage rolls into smaller 10cm rolls and place on a flat baking sheet
Brush with beaten egg yolk and place the rolls in the fridge for 30 minutes
Pre heat the oven to 200c normal, 190c fan , if cooking on the barbecue, set it up for indirect cooking at 200c
After the 30 minutes has elapsed, place the rolls in the oven/barbecue for 30 minutes
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