Recipe courtesy of Mary Berg
Sausage Roll Wreath with Dijonnaise
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 313
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 253
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
Ingredients
Sausage Roll:
1 sheet frozen puff pastry, thawed in the fridge overnight
1.8 ounces (50 grams) thinly sliced pancetta, finely diced
2 teaspoons butter
1 shallot, finely minced
Kosher salt and freshly ground black pepper
1 tablespoon brandy, optional
16 to 18 ounces (450 to 500) grams ground pork
1/4 cup (35 grams) breadcrumbs
1 tablespoon finely chopped sage
2 teaspoons finely chopped rosemary
1/2 teaspoon smoked paprika
2 garlic cloves, finely minced
1 egg
1 tablespoons milk or water
4 teaspoons stone-ground Dijon mustard
1 tablespoon sesame seeds
Dijonnaise:
1/4 cup (60 milliliters) mayonnaise
2 tablespoons stone-ground Dijon mustard
Directions
- Arrange your oven rack to the lowest position and heat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Place a skillet over medium heat and add the pancetta, butter and shallot. Season with salt and pepper and cook until the pancetta is crisp and the shallots are softened and lightly golden brown, about 4 minutes. Deglaze the pan with the brandy if using or a tablespoon of water then transfer to a large bowl to cool completely to room temperature.
- When cool, add the pork, breadcrumbs, sage, rosemary, paprika, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Unroll the sheet of puff pastry onto a large work surface and, using a rolling pin, roll into a 10-inch square. Cut the pastry in half so that you have two long rectangles. Beat together the egg and milk or water in a small bowl to make an egg wash. Brush a little of the egg wash onto the short end of one of the rectangles and affix the second by slightly overlapping the pastry and pressing to seal. This will give you one long rectangle of puff pastry.
- Spread the Dijon down the center of the pastry and, using your hands, mound the pork mixture into a sausage the same length as the puff pastry. Place the sausage on top of the mustard and brush one side of the pastry with a little egg wash. Fold and roll the pastry over the sausage and arrange seam side down on the prepared baking sheet.
- Using a sharp knife, cut two-thirds of the way through the sausage roll roughly every 2 inches. Bring the ends of the roll together to form a circle, pinching the puff pastry together to seal. Lightly score each section with a paring knife. Brush the top of the pastry with the remaining egg wash and scatter with the sesame seeds.
- Bake until the pastry is deep golden brown and the sausage is cooked through, 25 minutes.
- Meanwhile, make the Dijonnaise.
- For the dijonaise: Combine the mayonnaise and Dijon in a small serving bowl.
- Transfer the sausage roll wreath onto a serving platter and serve with the Dijonnaise.