Sun, 20 August 2023
INGREDIENTS:
500g free range pork sausage meat
500g pork mince
3 tbsp. parsley, sage rosemary and thyme
2 tbsp. wholegrain mustard
1 small onion, diced
1 apple, diced
For The Cream Cheese Pastry:
500g cream cheese
500g flour
500g butter at room temperature
METHOD:
1. Combine all ingredients in a mixer bowl with a paddle attachment and mix for 10 minutes until
the dough looks smooth and fully mixed. Sprinkle a little flour and roll out to approx. 3 cm thick.
2. Make the sausage shape in your hands first the put it on the pastry a few centimetres from
the edge. Brush both sides of the pastry with egg wash (1 egg whisked) and roll over and
squeeze the edges closed.
3. Cut the sausage rolls into small slices on the angle approx. 3 cm and place onto a tray with
greaseproof paper
4. Brush each slice with the egg wash and bake for 20 minutes at 180 c or until the meat has
reached 75c on a meat thermometer.
5. Allow to cool and enjoy .
Tip: They can be frozen if so desired before the cooking stage.
Sun, 8 June 2025
Chef: Lizzy Lyons
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