Our boy and I made this one afternoon. It was really easy and very delicious.
It was a bigger success that we had expected!
500g fresh sausages (the kind in a soft casing)
2 tablespoons grated parmesan cheese
2 tablespoons (or more) extra virgin olive oil
5 leaves of fresh basil
2 to 3 teaspoons Cajun seasonings (optional)
2 large sheets of frozen puff pastry
3 tablespoons melted butter
Pre-heat oven to 200°C.
Get any kind of fresh sausage that you like. You can use pork, chicken, beef.. it doesn’t matter. As long as it’s the soft kind that comes in a soft casing and not a hard solid casing.
We used Chorizo sausages because they are really flavourful. And a little spicy.
Cut the sausages at the joints.
Squeeze the fresh sausage meat out of their casings into a bowl and discard the casings.
Add 2 tablespoons of grated parmesan cheese to the sausage meat.
If you are using plain sausages, add 2 to 3 teaspoons of Cajun seasonings at this point. Since we used very well flavoured chorizo sausage meat, we skipped this step.
Chop 5 leaves of basil into small pieces. Add to the meat mixture.
Add 2 tablespoons of extra virgin olive oil. Add more if the meat is very dry.
Mix all the ingredients together and combine well.
Place 1/2 the meat mixture on a sushi mat lined with a sheet of plastic cling wrap. And press them out to resemble a long roll. Do this again for the remaining meat mixture.
Use the sushi mat to roll and compress the meat tightly into a roll. Don’t squeeze too hard or the roll will be squashed.
The complete roll should be tight and even in width.
Frozen pastry sheets may be purchased from most major supermarkets. Keep them frozen till they are ready to use.
When they are thawed but still very cold, brush the sheets of pastry with melted butter.
Place each roll of meat on each sheet.
Roll the pastry sheet over the meat. Be careful not to squash the meat down.
Keep rolling till the pastry folds over.
If the ends are not well filled, tuck more meat in with your fingers.
Using a very sharp knife, gently cut each roll into half.
Lay the rolls on a baking tray lined with parchment/cooking paper.
Using a sharp knife, gently make 3 incisions on the top of each roll.
Brush the rolls generously with melted butter.
Place the tray in the oven and bake for 45mins to 1 hour. Watch over them in the last 15 mins.
Timing will vary depending on how large your rolls are.
When the pastry is a darker golden brown, the rolls are ready.
Best eaten hot!
Place the roll on a oven proof plate and loosely cover with aluminum foil. Place the plate in an oven and turn the temperature to 180°C. Do not pre-heat the oven. Heat for 15 to 20 mins.
Make a batch and freeze them when you are at the step that is before baking. i.e. after the incisions on the top of the rolls have been made and melted butter brushed over them. They keep well for up to a month.
The printable version of this recipe is here –
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