Food & Drink

Ro Howe’s Recipes: Classic Pub Sausage Rolls

 

Spanish Lamb Sausage Rolls with Sofrito and Salad

Untitled

Yield: Eight portions as a light entrée, 32 mini-rolls for cocktail nibbles

Equipment:  Cutting board, chef’s knife, measuring cups and spoons, medium metal bowl, small metal bowl, rubber spatula, medium saucepan, strainer, wooden spoon, medium 11-inch sauté pan, pastry brush

Ingredients:

Filling:
3 tablespoons extra virgin olive oil
½ cup minced onion
2 tablespoons minced garlic

2½ # ground lamb
1/3 cup bread crumbs
¾  cup chopped parsley
Kosher salt and freshly ground black pepper to taste

2½ teaspoons sugar
1½ tablespoons pimentón picante
1 sheet store-bought puff pastry
1 egg white, lightly whisked

1 whole egg, lightly whisked

 

Sofrito:
3 tablespoons extra virgin olive oil
1 ½ cups minced onion
1¼ tablespoons minced garlic
2 cups chopped, peeled cherry tomatoes

2 teaspoons thyme
1 ½ teaspoons oregano
1 bay leaf
3 tablespoons sweet sherry
1 /2 cup water
Kosher salt and freshly ground black pepper to taste
2 teaspoons sugar

3 bunches watercress, trimmed and washed 

 

Method:
To prepare the filling, heat olive oil in a sauté pan, add onions, and cook to golden. Add minced garlic and cook for one minute. Cool.
In a large bowl, mix ground lamb and seasonings. Add cold onion mix and mix well.
Form the mixture into 12-inch by 1-inch sausages. Place on sheet tray in freezer.

Allow the puff pastry to defrost before working with it. Dust the work surface with flour. Carefully place the pastry down. Measure the pastry sheet into four strips lengthwise. Brush with egg whites.
Place the chilled sausage on the pastry and roll to enclose. Set the roll seam side down on the sheet tray. Repeat with all the rolls.
Chill-freeze.

For the sofrito, heat olive oil in a small sauté pan, add onions, and cook to golden. Add minced garlic, tomatoes, seasoning, sherry and water.
Simmer for half an hour.
Puree to dip consistency.

When the rolls are stiff, cut into desired lengths: three and a half inches to serve plated; one and a half inches for pick-up cocktail nibbles.
Brush with whisked whole egg. Bake in a 375 degree oven for 15 minutes.
Brush with egg. Bake a further five minutes.
Serve immediately with sofrito.
Garnish plate with watercress.

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