Tom Kerridge's easy mini sausage rolls are so tasty they don't need dip
TV chef Tom Kerridge has come up with a sausage roll method that's so tasty 'they don't need dips' - and they are easy to whip up too.
Party season is upon us and with that goes the need for canapés and snacks galore for those hosting get-togethers over the festive period. It's always satisfying to surprise friends and family with your own homemade delights rather than supermarket bought versions and celebrity cook Tom Kerridge has devised a sausage roll recipe that he reckons will make your guests' taste buds explode with flavour.
The mini pork sausage rolls are made with 'nduja - an Italian spicy, spreadable pork salami - and pickled onions which, when combined, give these little delights a real kick and taste so intense they can be enjoyed simply on their own, with no other condiments.
Tom says: "These low-effort sausage rolls are next-level party food – your mates won't believe they're homemade. 'Nduja adds spiciness to the filling and the pickled onions give little sharp bursts of acidity with every bite. They're so intensely flavoured, they don’t even need a dip."
Deliciousmagaine.co.uk tested the recipe, taken from Tom's Pub Kitchen: The Ultimate Modern Kitchen Bible and reckons they are easier to make than you'd think.
Dr Michael Mosley shares exercise that can cut cholesterol and blood pressure
Here are the ingredients you will need:
- 3 pickled onions, finely chopped
- 50g 'nduja
- 500g outdoor reared herby pork sausages, skinned
- 40g fresh white breadcrumbs
- 60g scamorza (smoked mozzarella), hard mozzarella or cheddar, cut into tiny cubes
- 375g puff pastry sheet
- 1 medium free-range egg yolk, beaten with a pinch of salt
- 2 tsp fennel seeds
To make Tom Kerridge's mini pork sausage rolls, first put the pickled onions, 'nduja, sausage meat, breadcrumbs and cheese in a large bowl, season with salt and pepper and mix really well with your hands.
Next unroll the puff pastry and cut it in half lengthways to create two 12cm x 34cm rectangles. Put the sausage filling in a large disposable piping bag and cut off the tip so the hole is about 3cm in diameter. Then pipe half the filling along the middle of one pastry rectangle.
Brush the pastry edges with a little of the beaten egg and fold both edges up over the filling to enclose it, overlapping them slightly to seal. Repeat with the other piece of pastry and remaining filling.
Pop both of your sausage rolls in the freezer so they firm up and heat the oven to 180C fan/gas 6 and line a baking tray with baking paper. Before you cook your rolls, trim the ends with a sharp knife and trim them into six equal-sized pieces.
Place them seam-down on the baking tray and brush with the remaining egg and sprinkle with fennel seeds. Bake for 30 minutes or until golden brown and leave to cool before enjoying with friends, or on your own!
Will you try Tom's recipe? Let us know in the comments below.
Read more similar news:
Comments:
comments powered by Disqus
