ROYAL EXHIBITION BUILDING
& CARLTON GARDENS

EXHIBITOR OFFERS

The Ultimate Sausage Roll Recipe

We had to pinch this recipe from Everdure by Heston Blumenthal – The ultimate sausage roll…

Lean pork, fresh bread crumbs and cream, herbs and spices – Perfect for the weekend!

RECIPE

Makes 20 rolls

Ingredients

30ml olive oil
2 cloves garlic (crushed)
1 medium brown onion (finely chopped)
1 tsp salt
½ tsp freshly ground black pepper
½ tsp dried chilli flakes
1 tsp sweet smoked Spanish paprika
1 tsp fennel seeds
6 slices fresh brown bread (crumbed)
150ml cream (120ml for the mix and 30ml for brushing)
1 kg pork and veal mince
6 sprigs thyme (discards the stems)
½ cup Italian parsley (chopped)
1 egg (beaten)
2 tsp toasted sesame seeds
1 tsp Kalongi (Nigella seeds)
1 sheet butter puff pastry

Method:

Heat up a saucepan to moderate heat and add in the garlic and onions. Cook until soft but do not colour. Allow to cool for several minutes, and then add in seasoning, spices, fresh breadcrumbs, 120ml of the cream, the mince and the herbs. Combine by hand, divide into two and wrap tightly in plastic film, forming two 5 cm thick even rolls. Place in the refrigerator for 1 hour

Place a chilled sheet of pastry onto a board. Unwrap the prepared mince and place onto one edge of the pastry. Roll up until you have it all just wrapped, brush a little beaten egg onto the edge, trim and roll up. Repeat with the second roll.

Cut into 5 cm thick rolls, Place onto a baking paper lined oven tray and brush with the cream. Lightly sprinkle the two seeds over the top and place into the barbeque.

Set up the Furnace by placing a double folded sheet of aluminium foil onto the centre of the grill plates. Place a roasting rack onto the centre and set the Furnace BBQ at around 200°C.

Place the tray of rolls into the roasting rack, close the hood and bake until golden and cooked.

NEWSLETTER SIGNUP

Subscribe to receive all the latest information and exciting news about the Melbourne International Flower & Garden Show via email.