Sat, 16 July 2022
INGREDIENTS:
1kg of free-range pork sausage meat
1 Tbsp. of each of the herbs freshly chopped, parsley sage rosemary and thyme
2 Tbsp. of wholegrain mustard
100g fresh grated hard Irish cheese, Kylemore, velvet cloud
1 puff pastry
1 small shallot diced
For the ketchup:
200g diced chorizo
1 onion finely chopped
100g wholegrain mustard
1 jar of ketchup
RECIPE:
1. Gently cook the chorizo in a small pot, releasing all the lovely oils and flavours.
2. Add in the cooked onion and take off the heat, mix well, then add the mustard and ketchup as desired to your own taste buds.
3. For the sausage rolls, mix everything well in a small bowl by hand
4. Buy the pre rolled puff pastry or Roll out the puff pastry as per packet instructions to approx. the thickness of a coin
5. To make the sausage meat, shape in your hands first then put it on the puff pastry a few centimetres from the edge. Brush both sides of the pastry with egg wash (1 egg whisked) and roll over and squeeze the edges closed. The tighter the better.
6. Cut the sausage rolls on the angle approx. 3 cm wide and place onto a tray with greaseproof paper
7. Brush each sausage roll with the egg wash and bake for 20 mins at 180 c until delicious and golden.
For the celeriac remoulade:
1. Peel 1 celeriac then grate by hand.
2. Place in a bowl .Mix together six tablespoons of mayonnaise with 1 tablespoon wholegrain mustard, the juice of a lemon and a tablespoon of finely chopped flat leaf parsley. Season with salt and pepper. Allow to rest for 30 minutes then serve.
