Juicy homemade sausage mixture wrapped in puff pastry. I mean really – what could be better? These spicy pork sausage rolls are wickedly delicious, and made even badder (better?) with a side of spicy mayo for dipping.
1 tbsp Eat the Bits chilli oil
2 cloves garlic
1 brown onion - diced finely
4 or 5 shiitake mushrooms - diced finely
2 tsp toasted fennel seeds
500g pork mince (get the good stuff from the butcher - not too lean)
40g panko breadcrumbs
1/2 tsp salt
2 tbsp Eat the Bits chilli bits
3 sheets puff pastry - or if you're feeling fancy you can make your own
1 gently whisked egg
Black sesame seeds (optional)
Shichimi togarashi (optional)
1. Toast your fennel seeds in a dry frying pan over a medium-high heat. You'll know when they're done because they'll smell AMAZING. Set aside.
2. Add 1 tbsp of Eat the Bits chilli oil to the pan - try to avoid getting any bits in there, you just want the oil for now. Add your onion, garlic and shiitake mushrooms and sauté for 2 or 3 minutes, then add the bacon. Cook for a further 2 minutes and set aside to cool.
3. Add the pork mince, panko crumbs, egg, salt, pepper and toasted fennel seeds to a bowl with 2 tbsp of Eat the Bits chilli bits (try not to get too much oil). Get in there with your hands and give it all a good mix.
4. Once your onion, bacon, shiitake mix has cooled, add that into the pork and combine.
5. Lay out a rectangle of pastry and brush the beaten egg along one of the long sides. Spoon your pork mixture along making sure it's tight and compact with no spaces, and roll the pastry up. The egg will form a seal on the pastry to keep it from unravelling.
6. Pop the long rolls onto a tray and refrigerate for an hour. This step is totally optional, but makes your sausage rolls easier to cut.
7. Cut your sausage rolls to your desired length and brush with the remaining egg to make sure they go nice and golden and crisp. Sprinkle some black sesame seeds and shichimi togarashi on the top.
8. Preheat your oven to 180 degrees C. and whip them in there once it's hit temperature.
9. Cook for around 30 - 35mins, or until the pastry is a deep golden brown. They might still look a bit pink inside, but that's because of the bacon. You'll be able to tell by the texture that they're cooked through.
10. If you've got the patience to wait 5 minutes for them to cool down a bit, go ahead and whip up a chilli mayo for dipping. Take your favourite mayo (we like Kewpie) and add to a bowl with a couple of teaspoons of Eat the Bits chilli oil (get some bits and some oil) and mix together well.
11. There's nothing left to do now but rip into them. By the time you reach the end you'll only be left wondering why these weren't in your life (and stomach) earlier!