Gourmet Bacon & Cheese Sausage Rolls
There’s little that’s more comforting during chill weather than a hot sausage roll, wrapped in flaky golden pastry. Bring all the warmth and delight of a traditional dish into the 21st century with these delectably smoky bacon and cheese sausage wraps. What makes these even more delectable is that you can easily prepare large quantities at once and freeze them for future snacking, party, or meal needs. That makes them a hit at any time of year for busy families or working professionals.
Unlike the traditional sausage roll, this recipe is enlivened with savoury cheese, bits of bacon, and a smoky, delicious barbecue undertone. Preparation is quite minimal, with the bulk of the work focused on mixing the filling and assembling the rolls. That means that you can easily accomplish it as a solo act or make it a family activity for several small sou chefs. This recipe makes 18 generous rolls, which can be divided between the table and the deep freeze as needed.
500 grams bacon, finely chopped
700 grams ground pork
3 c shredded cheddar or Gouda cheese, reserving some for topping
1 c barbecue sauce
5 drops liquid smoke (optional)
juice of one lemon
¼ c finely diced onion
½ tsp ground chilli powder
½ tsp salt
1 tsp cracked black pepper
5 sheets puff pastry, kept cool in the refrigerator
2 eggs, beaten
Preparation will take about 20 minutes. Once you’ve diced and chopped the onions and the bacon, combine your prep with the pork, the cheese, barbecue sauce, lemon juice, and spices. If you’re uncertain whether you may need to adjust the flavouring, fry a tiny portion in a pan to taste it. Then, you may add pepper, salt, or chilli powder to the rest of the sausage mixture, as needed.
Next, cut your puff pastry into equal rectangles. Do this step quickly, since as the pastry warms, it becomes increasingly difficult to manage. With clean hands, shape your sausage mixture so that you have a nice roll of it and place it in the middle of your pastry rectangles. It’s important that it be relatively centred, but you don’t need to leave much space at the short ends of your pastry.
Once you’ve arranged your filling, brush the beaten egg along the edges of the pastry rectangles. Then, simply roll them up, pressing around the edges and ensuring that they are sealed. Repeat for each roll. Brush the remaining egg over the tops and sprinkle with your reserved cheese. Cheddar is a crowd pleaser, but a little smoky Gouda also adds a lovely flavour. Then, refrigerate them for an hour to allow the rolls to set.
Bake in a 220 degree oven for 30 minutes and allow to rest for five before serving. These rolls can form the piece de resistance for any meal. They pair well with eggs and potatoes, but can just as easily be served with winter greens, a salad, roasted veggies, or a hearty soup. If you’re casting about for a party dish, try slicing each roll on the bias and serving with a zesty tomato sauce. Simply heat the sauce with one seeded, diced fresh chilli pepper. Everyone will be begging for your recipe before the night is through.