Should we care what lies under the wrap or simply believe our eyes? Let’s make some tasty sausage rolls and only then decide!
As I recently have a little time, I was surfing on the web the other day. In need of fresh, intriguing tips, inspiring dishes that We have never tasted before, to impress my family with. Looking for quite some time but could not come across any interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and simple treat by accident over Suncakemom. The dessert seemed so delicious on its photo, it called for prompt actions.
It had been not so difficult to imagine just how it’s made, its taste and how much my husband is going to enjoy it. Mind you, it is quite simple to delight the guy when it comes to treats. Anyways, I got into the site and followed the simple instuctions which were accompanied by impressive pics of the method. It really makes life faster and easier. I could imagine that it is a bit of a hassle to take photos in the middle of baking in the kitchen because you ordinarily have gross hands so I sincerely appreciate the time and effort she placed in to build this post .
With that said I’m inspired to present my very own recipe in a similar way. Thanks for the concept.
I had been tweaking the initial recipe to make it for the taste of my family. I’ve got to mention it had been an incredible outcome. They enjoyed the flavor, the thickness and loved having a sweet such as this in the middle of a stressful workweek. They ultimately requested lots more, more and more. Thus the next time I’m not going to make the same mistake. I am gonna twin the volume .
Sausage Rolls was first baked by SunCakeMom
Pour oil into a pan and on high heat saute the diced onion, carrot, celery and salt until the onion gets a glassy / translucent look for about 3 – 5 minutes.
Reduce the heat to medium to low then let the onion caramelize for about 10 -15 minutes. Add the garlic 3 minutes before finishing the mirepoix.
Mix the raw ground pork with the mirepoix. Also add optional spices like black pepper if desired.
Unroll the puff pastry. (We used a 12″/ 32cm diameter European style round puff pastry.) Divide the pastry to three equal parts.
Place the filling on.
Wrap them up.
Cut the rolls into 1″/2.5cm pieces or as desired. Place them onto a parchment paper laid baking sheet then brush them with egg-wash.
Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.