These are absolutely the best sausage rolls. Decadent pork belly is balanced with pork shoulder and lightened with panko bread crumbs. Fresh herbs are also key here. They are salty and slightly spicy. If you are serving to children or picky eaters you can omit the cayenne. Of course puff pastry adds to the yumminess.
If you don’t have a grinder you can get your butcher to grind the meat for you.
I like to make these as small bites, but you can make them larger if you like. This makes a large batch. Save some for later to bake for a quick breakfast or snack.
200g pork shoulder, ground
200g pork belly, ground
20g panko bread crumbs
1 ½ teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon cayenne
¼ teaspoon black pepper
10 sage leaves, finely chopped
5 sprigs thyme, finely chopped
1 clove garlic, minced
1 ½ teaspoon Worcestershire sauce
1 package all butter puff pastry
eggwash (1 egg beaten with 1 tablespoon water)
Mix pork shoulder, pork belly, panko, salt, spices, herbs, garlic, and Worcestershire. Do this with your hands, gently, until visibly blended. If you blend too much it will ruin the mouthfeel.
Roll out a long strip of puff pastry about 3 inches/ 7.5 cm wide.
Form little sausages the same width as your pastry and place on top of the strip of pastry leaving at least a 1 ½ inch/ 4 cm gap between the sausages.
Brush a generous strip of egg wash in the gap between the sausages.
Roll out another strip of puff pastry. It will need to be about 1.5 times longer than the first.
Starting at the beginning of the strip already laid out gently drap the top over the bottom pastry and sausages, pressing down between the sausages so that the pastry makes firm contact with the egg wash. Continue until all sausages are covered.
Now cut the pastry between the sausages. You can use a knife. I also find a pizza cutter makes quick work of this.
Transfer to a parchment lined baking sheet.
Stick them in the freezer for 10 minutes. (If you have more than you need you can freeze them for baking later at this point.)
Place on a well oiled rack on a baking sheet. Brush the tops with eggwash.
Bake in an oven preheated to 350F until golden brown.