Recipes, re-invented from cooking shows
Sausage Roll with Mock Gooseberry Compote
Prep. Time:
Baking Time:
Total Time:
60 minutes
30 minutes
90 minutes
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.
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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
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