Recipes, re-invented from cooking shows

Sausage Roll with Mock Gooseberry Compote

Prep. Time:

Baking Time:

Total Time:

Serves:

4 - 6

A sophisticated twist on the classic sausage roll, featuring a sharp, fruity compote that cuts through the rich meat and buttery pastry. The caramelized onions add sweetness while toasted sesame seeds provide a nutty crunch.

Ingredients

For the Mock Gooseberry Compote:
1 cup Mock Gooseberry Powder
Water for reconstituting (follow powder instructions)

For the Sausage Roll:
8 oz sausage meat
1 teaspoon salt
1/2 teaspoon garlic powder
Hand-hot water (as needed to create moist mixture)
1 medium onion, finely chopped
1 tablespoon beef dripping or duck fat (or substitute with butter and olive oil)
1 sheet ready-made flaky puff pastry
1 egg, separated (white for sealing, yolk for glazing)
2 tablespoons toasted sesame seeds

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Instructions

Reconstitute the Mock Gooseberry Powder according to package directions to create 1 cup of compote. The consistency should be wetter than jam but drier than marinara sauce. Set aside.
In a small pan over medium-low heat, melt the beef dripping or duck fat (or butter and olive oil mixture). Add the finely chopped onion and caramelize slowly for 20-25 minutes, stirring occasionally, until deeply golden and sweet. Let cool.
In a bowl, combine the sausage meat with salt and garlic powder. Add hand-hot water gradually, mixing until you achieve a moist, spreadable consistency similar to the compote.
Once the onions have cooled, fold them into the seasoned sausage mixture.

Assemble the roll:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface if needed. Brush the entire surface with egg white to prevent sogginess.
Spoon half of the sausage and onion mixture in a 1.5-inch wide column lengthways down the center of the pastry, leaving about 2 inches clear at each end and sides for sealing.
Pile the reconstituted gooseberry compote along the full length on top of the sausage layer.
Top with the remaining sausage and onion mixture, spreading it evenly over the compote.
Carefully fold the pastry over the filling, wrapping it quite tightly around the meat. Press the edges firmly to seal, tucking the ends under. Place seam-side down on the prepared baking sheet.
Brush the entire surface generously with egg yolk, then sprinkle evenly with toasted sesame seeds.

Bake and serve:
Bake for approximately 25 minutes, or until the pastry is golden brown and the internal temperature reaches 160°F (71°C).
Transfer to a wire rack and let cool for at least 10 minutes before slicing.
Slice into portions and serve warm or at room temperature.

Cook's Notes
- The egg white barrier is crucial for preventing the moist filling from making the pastry soggy
- Don't rush the onion caramelization - proper deep golden color develops the sweetness that balances the tart compote
- If your sausage mixture seems too wet, refrigerate for 15 minutes before assembling to make it easier to work with
- The roll can be assembled ahead and refrigerated for up to 4 hours before baking
- Leftovers keep well for 2-3 days refrigerated and can be gently reheated in the oven

Mock Gooseberry Compote Powder

A British-Inspired Culinary Innovation

Our Mock Gooseberry Compote Powder captures the distinctive sharp, tart character of traditional gooseberries in a convenient, shelf-stable format. Perfect for those seeking that quintessentially British flavor when fresh gooseberries are unavailable.

Flavor Profile: This carefully crafted blend delivers the bright, tangy punch gooseberries are famous for, with subtle fruity complexity. Developed through a thoughtful combination of Granny Smith apple, golden berries, dried mulberries, cranberry juice, ginger ale, Meyer lemon, and authentic gooseberry jam, the result is a remarkably authentic gooseberry experience - tart, fruity, and perfectly balanced.

Texture: When reconstituted, the powder transforms into a coarsely textured compote with real fruit pieces - wetter than jam but drier than sauce. The rustic texture provides authentic mouthfeel and visual appeal, ideal for savory applications where you want distinct pockets of tart fruit flavor.

Usage: Simply rehydrate with water according to package directions. Use 1 cup of reconstituted compote per 8 oz of sausage meat for traditional British sausage rolls, or explore applications in meat pies, pork roasts, cheese boards, or as an accompaniment to game meats and rich poultry dishes.

Versatility: While perfect for our signature British-Style Sausage Roll recipe, this compote pairs beautifully with any rich, fatty meats where a sharp, fruity contrast is desired. Also excellent with aged cheeses or as a glaze component for roasted proteins.