MINI PORK, APPLE & SAGE SAUSAGE ROLLS WITH CURRY KETCHUP

MINI PORK, APPLE & SAGE SAUSAGE ROLLS WITH CURRY KETCHUP
MINI PORK, APPLE & SAGE SAUSAGE ROLLS WITH CURRY KETCHUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the ketchup

  • 2

    teaspoons mild curry powder

  • 1

    cups good ketchup

  • For the sausage rolls

  • 1

    pound ground pork

  • 1

    cup red apple, grated

  • 1/4

    medium onion, grated

  • 1

    teaspoon dried basil

  • 1

    tablespoon fresh sage, chopped

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly ground black pepper

  • 1

    sheet frozen puff pastry, thawed according to package instructions

  • 1

    egg, lightly beaten

Directions

For the ketchup To a small sauté pan add the curry powder. Cook over very low heat stirring often until fragrant, for 1 minute. *see note Transfer the curry powder to a bowl and allow to cool. Once cooled, add the ketchup to the curry powder and mix well. Refrigerate for at least 1 hour to develop the flavor. For the sausage rolls Preheat oven to 400 degrees F. To a mixing bowl add the pork, apple, onion, basil, sage, salt and pepper. Mix until everything is well combined. Set aside. Roll out the pastry onto a floured surface until it measures 16 x 9 inches. Divide the dough into 4, 4 x 9 inch rectangles. Divide the pork mixture into 4 equal parts. Roll into sausages and lay onto the 4 x 9 rectangles, closest to the left side. Brush egg wash down the right side of the pastry. Take the left side of the rectangle and roll the pastry over the pork, making sure the pastry overlaps on the right side and is 'glued' with the seam side down. Repeat for all rectangles. Bake for 25 minutes until golden brown. Rotate the baking sheet half way through baking for even browning. Serve warm with the curry ketchup. NOTES * Toasting spices takes out the 'raw' flavor

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