Tuesday, August 14, 2007

Sausage Rolls with Heirloom Tomato Salad


One of the things I love from home is sausage rolls. Its not something I can get in the US and every time I go home I always make sure to try and get one. So, when I was browsing through Jamie Oliver's Jamie's Dinners this past weekend and saw a recipe for his sausage rolls, I had to try them. These are not the good ol' Four & Twenty from Oz, but they were certainly delicious.

As usual in the Jamie Oliver way, there aren't really any quantities in his recipe, so I will give what I used, which was enough to make 8 rolls, with 2 per person.

The heirloom salad came from the same book and was great with our CSA tomatoes this week. I couldn't find any fresh horseradish, so used some chillies from my garden to give it a kick.

Sausage Rolls
(Serves 4)

3 sausages
handful of mixed herbs (I used rosemary, sage and thyme)
1/4 apple, chopped finely
1/4 cup hazelnuts, chopped finely
2/3 packet frozen puff pastry
1 egg

1. Take the sausages out of their skins and mash together with herbs, apple and hazelnuts. Roll out puff pastry until its 8" wide and about 16" long. Cut puff pastry in half lengthwise, so that you have 2 x 4" wide pieces. Divide stuffing in two, make into a sausage shape and place lengthwise on the pastry. Egg wash the pastry, then roll up the pastry into a tube, then seal with a fork. Cut each roll into four equal pieces and egg wash. Bake for about 20 minutes at 425F, or until golden and crisp on the outside.

2. These can be frozen before baking for later use.

Heirloom Tomato Salad
(Serves 6)

4 large handfuls of mixed heirloom tomatoes
sea salt and freshly ground black pepper
extra virgin olive oil
red wine vinegar
1/2 clove of garlic, grated
2 tsp fresh horseradish, grated
a small handful of flat-leaf parsley, finely sliced

1. Cut bigger tomatoes into slices. Sprinkle them with salt and leave them in a colander for 30 minutes. Place tomatoes in a large bowl and dress with enough olive oil to loosen them and about 1-2 tbs vinegar. Toss around and check for seasoning. Add the garlic and then horseradish to taste. Throw in some parsley, then serve.

4 comments:

marye said...

looks delicious. You just need some pickled onions! :)

Janet said...

I love these too, they remind me of a classier version of the pigs in blankets that my mom used to make us when we were little (basically canned cocktail weiners wrapped in pillsbury crescent rolls)

Lisa Kendrick said...

Those sausage rolls look so delicious! Great blog!

Nicole Reeley said...

I made these with low fat mince instead of sausage meat and left out the nuts, but the mix smelt absolutely gorgeous even before cooking. I served these up in mini versions to the family for a birthday and kids and adults alike couldnt get enough!! They were gone in ten minute, delicious!!!