Déise Dishes : Giant Sausage Roll

Today I made a Giant Sausage Roll

This is the ultimate sausage roll. Making this Recipe gave me a slight Epic meal time-esque vibe. Sausage Rolls are no longer just party or picnic food. This one is big enough to make the perfect centerpiece for a gathering with family or friends, makes for a perfect family dinner or a series of yummy snacks. Myself and my college roommate have developed a new obsession for Sausage Rolls so i decided to experiment with making my own. I didn't just want to make regular Sausage Rolls so I started thinking about it on a larger scale. It turned out to be one of the most tasty and delicious pastry based dishes I've ever made.

I use a high quality Pork Sausage for this Recipe and flavour it up with a number of my favourite ingredients. Crushed Garlic, Red Chili, Lime Zest, Paprika, Cajun Spice and Sea Salt and Back Pepper. Some Recipes I researched included the likes of Apple Sauce, Onion and even cabbage but I wanted to keep the mixture as pure as possible. One of the best things about Sausage Rolls is the great meaty taste. Focusing only on enriching the meat. I use a mixture of the heat of red chili the freshness and zest of the Lime and the depth of the Garlic. The Paprika and Cajun Spice adds a smokey taste and really adds to the colour of the mixture.

Ingredients:

For the Pastry:

454g bread flour
114g all-purpose flour
10g salt
270g water, ice cold
370g cold butter

Or one pack of store bought Puff pastry

For the Filling:

16 Sausages
1 Lime
1 Medium Red Chilli
2 Garlic Cloves Minced
2 Teaspoons Paprika
2 Teaspoons Cajun Spice
Cracked Black Pepper

Instructions:

For the Pastry:

1. Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.

2. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.

3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness.

4. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.

5. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate.

For the Sausage Meat:

1. Skin the Sausages and put the Sausage Meat into a large bowl and Season. Break up the Sausage Meat with a fork.

2. Add in the Finely Chopped Red Chili, Crushed Garlic Cloves Lime Zest, Paprika, Cajun Spice and Seasoning. Mix thoroughly with a fork

3. Roll out your pastry into a large rectangle, ensuring the edges are cut into straight lines - this ensure an even covering of pastry. Beat the Egg in a small bowl.

5. Place your Sausage Meat all along the center of the Pastry. Ensuring to keep it even all the way along. Also bringing the Sausage Meat almost to the very end on either side. This ensure that nobody gets just a slice of pastry.

6. Brush the Beaten Egg along all sides of the pastry, this will act as the glue to keep the Sausage Roll together. Fold over one side of the Pastry and press firmly around the Sausage Meat. The fold then other side over allowing the Pastry to overlap slightly.

7. Turn the Sausage Roll over so the Pastry folds are on the bottom. Shape the Sausage Roll with our hands so it's rounded more so that flat. Place on a baking mat on a making tray. Using a fork, crimp both ends - this makes it look nice, prevents the Sausage Meat from escaping during cooking and creates more surface area so the pastry is nice a crispy at the ends. Score carefully with a sharp knife along the top.