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You’ve got to try these Peri Peri Sausage Rolls! Imagine taking a classic, comforting sausage roll and peri peri sauce. I’m talking sausage meat packed with fiery peri peri chilies, garlic, warm spices. Then it’s lovingly wrapped up in crispy, flaky puff pastry and baked until golden brown. PLEASE SEE VIDEO FOR BEST RESULTS.
https://youtu.be/NuBBlxnQUW0?si=fhMs0DnGNDRFsbot
Whether you’re whipping them up for a party appetizer or just a quick bite, these portable rolls deliver big, bold flavors in every crispy bite.
Peri Peri Sausage Rolls
Ingredients
For Sausage meat
- 500 g pork mince (10% fat)
- 500 g peri peri sauce (please see video and links)
- 50 g bread crumbs
- 10 g peri peri all purpose seasoning
For Puff Pastry
- 250 g strong flour
- 5 g sea salt
- 150 g cold water
- 200 g cold butter
Instructions
For sausage meat
- Season pork mince with peri peri all purpose seasoning.
- Mix very well to make sure the seasoning goes right through the pork mince.
- Pour in peri peri sauce and mix very well again.
- Now add bread crumbs and work the bread crumbs into your meat with your hands (3-5minutes).
- Cover tightly and set in fridge for an hour.
For pastry
- FIRSTLY TAKE YOUR BUTTER OUT THE FRIGE SO IT GETS TO ABOUT 10°C
- Add salt to flour and mix.
- Pour in water and mix till it just comes together.
- Rest the dough for 10 minutes.
- Roll out butter to a 20cm*20cm and set in fridge.
- Get dough on well floured surface and work(knead) till it comes together into a smooth dough. Now rest in fridge for 10minutes.
- Roll dough out to a “40cm*20cm” rectangle.
- Place the butter on one half of dough.
- Fold other half of dough to cover the butter.
- Roll out again to “40cm*20cm” rectangle then fold the two ends to overlap each other (PLEASE SEE VIDEO)
- Rest in fridge for ten minutes then repeat the same roll out and fold process.
- For your final fold you’ll roll out your dough again then do a book fold (PLEASE SEE VIDEO).
FOR SAUSAGE ROLLS
- SET OVEN TO 190°C
- Roll the sausage into two even sized logs and set in fridge again.
- Roll pastry out to 5mm thick and cut in half.
- Place a sausage log on each half.
- Wrap pastry around sausage meat and egg wash to stick.
- Egg wash the pastry and season the top with more peri peri all purpose seasoning.
- Bake at 190°c for 12-15 minutes.
- Enjoy with a side of peri peri sauce
Tried this recipe?Let us know how it was!
