Thursday, April 24, 2014

NZ Sausage Roll

One of the dishes that I saw in nearly every cafe in New Zealand was a Sausage Roll, usually served with a sausage.  Now of course, this is the cousin of "Pig in a Blanket" but the difference is that you use your own minced lean pork or beef (or a combination of both) to make the filling instead an already prepared sausage and then you wrap it in puff pastry. It's incredibly easy to make too. I got the recipe at one of my favorite cafes in Napier and used a combination of sage, onion, garlic and strangely Teriyaki Sauce!  That is the secret ingredient that adds just the right hint of sweetness to this savory delight. This recipe makes the sausage fairly dense so if you want it lighter, you can add bread crumbs and eggs.  It was a huge hit with my sons and would be a great thing to serve at a Superbowl party so I'm going to keep this recipe in mind. It can be cut into big pieces like they serve in NZ or made smaller and cut into bite sized pieces for a party - either way it's delicious!

NZ Sausage Roll

1 pound lean ground pork (can also use beef or a combination of both)
1 1/2 Tablespoons Dried Sage, crumbled
1/2 medium onion, minced
2 Tablespoons Butter
1 garlic clove minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup Cayenne Pepper
2 Tablespoons Teriyaki Sauce (I used Kikkoman)

2 sheets (1 package) frozen Puff Pastry (I used Pepperidge Farm)

Optional:  1 egg and 1/2 cup breadcrumbs.

Unthaw Pastry and place both pieces on a large baking pan with a Silpat Baking liner or Parchment Paper.  In a small frying pan, melt butter and cook onions and garlic until just starting to brown.  Remove and cool slightly.  

Heat oven to 425 degrees. In a large bowl, mix together the pork, dried Sage, cooked onion/garlic mixture, salt, pepper, Cayenne and Teriyaki sauce until well blended.  Divide the meat in half and spread down the middle of each puff pastry sheet into about a 2 inch wide sausage like shape.  Leave about 1/2 inch space at each end.  Roll the puff pastry up and around the meat, creating a rounded sausage roll. Seal the two ends and place the roll seam side down.  Cut small air holes on top.  Repeat with second roll.  

Place in the oven and cook for approximately 30 minutes or until the puff pastry is lightly browned.  Remove from oven and cut into desired size pieces.  Serve hot or warm with Tomato Chutney, Steak Sauce, Ketchup or Sriracha.

Five Element Analysis

Pork belongs to the Water Element so that element is fully represented and the Soy Sauce part of the Teriyaki Sauce adds even more, whereas the sweetness of the Teriyaki Sauce adds some of the Earth Element.  The puff pastry, made from Wheat contributes the Wood Element.  The onions contribute the Metal Element.  The Fire Element is missing, which is why it is good served with the Chutney, Ketchup, Sriracha or Steak Sauce - all of which also add a bit more needed Earth Element and/or a Green Salad for even more Fire as they do in New Zealand to create a balanced meal.  

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