Empty My Fridge
The Ultimate Sausage Roll | Chef Jean-Pierre
Ingredients
- Pork shoulder · chopped2 lb
- Bacon · chopped6 oz
- Onion · diced1
- Dried fruit¼ cups
- Sun dried tomato¼ cups
- Breadcrumb½ cups
- Salami4 oz
- Garlic · chopped1 ½ tbsp
- Thyme · chopped1 tbsp
- Sage · chopped1 tbsp
- Pistachio¼ cups
- Onion powder1 tbsp
- Salt
- Black pepper
- Cayenne Powder1 tsp
- Ground pork
- Puff pastry
Instructions
- Grind the pork shoulder, or use ready-ground pork shoulder and finely chopped bacon, then mix in all the other filling ingredients until very well blended.
- Sauté the onion in olive oil until light golden brown, let it cool, then add it to the filling.
- Roll the filling into a cylinder wrapped in plastic wrap and refrigerate for at least a couple of hours.
- Preheat the oven to 400°F (205°C).
- Wrap the filling in puff pastry, brush with egg wash (2 whole eggs beaten together), and bake at 400°F until golden brown and the internal temperature reaches about 155°F (68°C).
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionBreadcrumbBaconGround porkPistachioPuff pastrySun dried tomato
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