Make Super Bowl Snack....Not Your Everyday Pig in a Blanket!
What a delicious snack to serve to your friends at Super Bowl time! There are so many different sauces you can serve with this sausage roll, it's all up to you! Sweet and Sour, Hunters gravy, Milk gravy, Salsa, regular or Verde, Plum sauce, Roulade....well you get the idea!
Pork and Foie Gras Sausage Rolls
Serves 8
Total time: 40 minutes plus chilling time
Ingredients
Pork and Foie Gras Filling
1 banana shallot, finely chopped
2 1/4 lb of sausage meat, pork
3 1/2 oz of foie gras, diced (optional)
1 black truffle, small and finely diced (Substitute porcinis or truffle oil)
vegetable oil
Rough Puff Pastry
8 oz of plain flour
1/8 oz of fine sea salt
11 oz of butter, chilled
iced water
2 eggs, yolk only
(of course there are wonderful Puff Pastry products out there already made and ready to go. In this case, use sheets).
Beef Glaze
2 tbsp of beef paste bouillon thinned a little with beer
2 tbsp of molasses
water
Directions
The Filling
Sweat the shallot in a little vegetable oil until soft, then mix in the sausage meat, foie gras and truffle. Using a large sheet of plastic wrap form the mixture into a long sausage shape. Chill in the refrigerator until ready to use.
Rough Puff Pastry
Put the flour, salt and butter into a food processor and roughly pulse, ensuring there are still big lumps of butter.
Add just enough water to just bring it together – the pastry should still be fairly dry. Flatten the dough and shape into a rough rectangle, leaving to chill in the fridge for a few minutes to firm up.
Roll the pastry into a rectangle 3/4 inches thick. Fold the top third down to the center, then bottom third up and over the top third.
Give the dough a quarter turn to the left or right and roll it out again to three times the length. Fold as before and cover with plastic wrap storing in the refrigerator or freezer until needed.
Preheat the oven to 400°F
Roll out the pastry to a thickness of about 1/4 in and trim to create a straight edge. Unwrap the sausage meat and place on the pastry along the straight edge.
Fold the pastry over the sausage meat, brushing the joint with a little egg yolk to seal. Cut along the length of the sausage roll to remove any excess pastry and place onto a parchment-lined baking tray. Brush all over with the remaining egg yolk and bake in the preheated oven for 20 minutes.
The Glaze
Mix together the beef Bouillon and molasses in a bowl until well combined, adding a little beer to loosen the consistency. (meant to be beefy, salty and yeasty in flavor)
Remove the sausage roll from the oven and leave to cool a little, brushing over the beef glaze if using. Slice the sausage roll into even sized portions and serve with a sauce of your choice.
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