Pork and foie gras sausage rolls
- Starter
- Medium
- Serves 8
- 40 minutes
PT40M
Michelin-starred chef Graham Garrett shares his recipe for the ultimate pork sausage roll, given some luxurious gourmet touches with the addition of foie gras, black truffle and a heady Madeira sauce. If the latter isn't already part of your culinary repertoire try using Chris Horridge's Madeira sauce recipe, or substitute it for any other rich gravy of your choosing.
Ingredients
Pork and foie gras filling
- 1 banana shallot , finely chopped
- 1kg sausage meat , pork
- 100g of foie gras , diced (optional)
- 1 black truffle , small and finely diced
- vegetable oil
Rough puff pastry
- 225g of plain flour
- 3g of fine sea salt
- 300g of butter , chilled
- iced water
- 2 eggs , yolk only
Marmite glaze
- 2 tbsp of Marmite
- 2 tbsp of black treacle
- water
Equipment
- Food processor
Method
1
To make the filling, sweat the shallot in a little vegetable oil until soft, then mix in the sausage meat, foie gras and truffle. Using a large sheet of cling film form the mixture into a long sausage shape. Chill it in the fridge until ready to use
- vegetable oil
- 1 banana shallot , finely chopped
- 100g of foie gras , diced (optional)
- 1 black truffle , small and finely diced
- 1kg sausage meat , pork
2
To make the rough puff pastry, put the flour, salt and butter into a food processor and roughly pulse, ensuring there are still big lumps of butter
- 300g of butter , chilled
- 225g of plain flour
- 3g of fine sea salt
3
Add just enough water to just bring it together – the pastry should still be fairly dry. Flatten the dough and shape into a rough rectangle, leaving to chill in the fridge for a few minutes to firm up
- iced water
4
Roll the pastry into a rectangle a couple of centimeters thick. Fold the top third down to the centre, then bottom third up and over the top third
5
Give the dough a quarter turn to the left or right and roll it out again to three times the length. Fold as before and cover with cling film, storing in the fridge or freezer until required
6
Preheat the oven to 200°C/gas mark 6
7
Roll out the pastry to a thickness of about 5mm and trim to create a straight edge. Unwrap the sausage meat and place on the pastry along the straight edge
8
Fold the pastry over the sausage meat, brushing the join with a little egg yolk to seal. Cut along the length of the sausage roll to remove any excess pastry and place onto a parchment-lined baking tray. Brush all over with the remaining egg yolk and bake in the preheated oven for 20 minutes
- 2 eggs , yolk only
9
Meanwhile, prepare the Marmite glaze. Mix together the black treacle and marmite in a bowl until well combined, adding a little water to loosen the consistency if required
- water
- 2 tbsp of Marmite
- 2 tbsp of black treacle
10
Remove the sausage roll from the oven and leave to cool a little, brushing over the Marmite glaze if using. Slice the sausage roll into even sized portions and serve with Madeira sauce.
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Pork and foie gras sausage rolls
