Adobo Sausage Rolls

By Andy Cooks · 120 min

Ingredients

Instructions

1. Combine the pork, coconut vinegar, sugar, both soy sauces, garlic and bay leaves in a large bowl. Cover and refrigerate overnight.
2. Drain the marinade into a medium saucepan over medium-low heat. Simmer until reduced by half, then set aside to cool.
3. Pass the pork through a meat grinder, using a coarse blade first and then a fine blade.
4. Put the minced meat in a large bowl and mix in the reduced marinade, the beaten eggs and the rice until very well combined. Season with salt and pepper.
5. Preheat the oven to 190°C fan-forced (375°F), with a seasoned cast iron pan inside to heat.
6. Cut each pastry sheet in half to make 4 pieces. Divide the mince into 4 portions and shape each into a tight log as long as the longer side of the pastry.
7. Place a log down the centre of each pastry piece and brush both long edges with some of the extra beaten egg. Roll into a log with the seam underneath and brush the tops with more egg.
8. Place 2 logs on baking paper and lightly score the tops with a knife to divide each into 3 portions. Transfer to the hot pan and bake for 35–40 minutes, until deep golden brown. Repeat with the remaining logs, then slice and serve with banana ketchup.

Summarized from Andy Cooks's video. Watch it for the details.

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