GLUTEN-FREE PORK AND GREEN PEPPERCORN SAUSAGE ROLLS
Everyone likes a good roll, don’t they? On that basis we’re sure our Pork, Fennel and Green Peppercorn Sausage Rolls, deliciously encased in our Gluten-Free Cream Cheese Pastry, will be well received.
The recipe makes sixteen medium-sized rolls - perfect, we think, as a snack, or for lunch or supper with a salad.
The filling has a bit of a bite but the spicing can be reduced if you prefer.
For those wanting something vegetarian, or just something different, we also have a Kumera and Chickpea Sausage Roll Filling which is equally tasty.
Besides, choice is always good. You can choose to make the rolls larger or smaller, or even fashion tiny ones for a cocktail party. Don’t worry if they aren’t perfectly uniform – they’ll still be great to eat.
Let the good times roll. (Sorry.)
Caren
PORK, FENNEL AND GREEN PEPPERCORN SAUSAGE ROLLS
Make the pastry at least a day or up to 4 days before the rolls are required. This pastry also freezes well so can be made weeks ahead if necessary.
Makes 16 x 9cm rolls.
1 recipe Revenge Gluten-Free Cream Cheese Pastry
40 gm fine polenta
100 ml boiling water
2 teaspoons olive oil
1 small onion, grated, about 75gm
½ peeled and cored green apple, grated, about 50gm
1 garlic clove, minced
1 teaspoon fennel seeds
375 gm premium pork mince
1 egg
2 teaspoons green peppercorns, rinsed and drained, lightly crushed
2 teaspoons sea salt
½ teaspoon chilli flakes or more to taste
1 tablespoon finely chopped parsley
1 egg, lightly beaten, for sealing and brushing the pastry
Sea salt flakes
1 teaspoon black sesame seeds or nigella seeds, optional
Homemade tomato sauce or sriracha to serve
Sausage Filling
Combine the polenta and water and set aside for 5 minutes until the water has been absorbed by the polenta.
Heat the oil over low heat in a frying pan then add the onion and apple. Cook for 4-5 minutes then add the garlic and fennel seeds. Continue cooking for 1 minute.
Transfer to a large bowl to cool for 5 minutes. Add the soaked polenta, mince, egg, peppercorns, the 2 teaspoons of salt, chilli flakes and parsley. The mixture should weigh about 625gm.
Stir for a minute then, with gloved hands, knead the mixture until well combined. Use the back of a spoon to crush any polenta lumps against the side of the bowl.
Press baking paper onto the mixture, cover and refrigerate for at least an hour or up to 24 hours to allow the flavours to develop.
Pastry
Cut the pastry into quarters, cover and refrigerate.
Working with a quarter piece at a time (keep the other pieces refrigerated), lightly bash the piece with a rolling pin into a rough square. Cut the pastry in 2 and roll each piece between baking paper into an 18cm x 10cm rectangle.
Transfer the 2 rectangles to a tray lined with baking paper and place in the fridge.
Repeat the process with each of the remaining quarters of pastry so you finish with 8 rectangles.
Preheat the oven to 200°C. Line a large oven tray with baking paper.
Divide the sausage mixture into 8 portions, about 75-80gm each.
Working with each 18cm x 10cm piece of pastry at a time, place the pastry on a sheet of baking paper with a long side closest to you. With a small pastry brush, apply some of the beaten egg to the 2 long edges.
Place a portion of sausage mixture along the edge closest to you, forming a long sausage. Roll the pastry and sausage towards the other long side and press the join together to seal. Cut the roll in 2 and place, join side down, on the prepared tray. Repeat with remaining pastry shapes and mixture.
With a sharp knife score the top of the rolls with a decorative pattern if desired but do not cut into the mixture. Brush the tops and ends of the rolls with the beaten egg. Sprinkle lightly with sea salt flakes, and seeds if using.
Bake for 20-25 minutes or until nicely golden and the inner temperature of the roll is hot to the touch when tested with a metal skewer.
KUMERA AND CHICKPEA SAUSAGE ROLL FILLING
500 gm kumera, peeled and quartered lengthwise
50 ml grapeseed oil
½ brown onion, finely diced
½ red capsicum, in 5mm pieces
1 cup cooked chickpeas, lightly crushed
½ bunch coriander, stalks and roots only, use leaves for another purpose
½ teaspoon garam masala
½ teaspoon chilli flakes
½ teaspoon sea salt, or more to taste
Ground black pepper
Preheat oven to 200°C. Line an oven tray with baking paper.
Place the kumera on the oven tray and drizzle over half the oil. Bake for 20 minutes or until the flesh is soft when pierced with a knife. Remove from oven and cool a little.
Meanwhile heat the remaining oil in a frying pan. Over low heat, cook the onion and capsicum until soft. Add the chickpeas, coriander, spices and seasoning.
Mash the kumera and add to the chickpea mixture. Stir to combine and adjust seasoning to taste. Set aside as you roll out the pastry or refrigerate for up to 2 days.