Peri Peri Sausage Rolls
South Africa
Cuisinier en devenir
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This is a British sausage roll carrying a Southern African sauce, and it is worth being precise about which part comes from where. The sausage roll itself, seasoned pork in puff pastry, is British. Peri peri is the contribution from Africa, and it is a substantial one. Peri peri, also spelled piri piri, is the Swahili name for the African bird's eye chilli, a small and ferociously hot capsicum that grows wild across Mozambique, Angola and southern Africa. Portuguese traders encountered it in their African territories and built a sauce around it with garlic, lemon, vinegar and paprika, and that sauce travelled back through Portugal and outward again. Its association with grilled chicken in Mozambique and South Africa is where most people meet it. So this is a fusion piece rather than a traditional dish of anywhere, and it makes no claim otherwise. It is also a genuinely demanding recipe: the pastry is laminated from scratch, which means rolling and folding butter into dough across several chilled stages, and that is the bulk of the work. Shop bought puff pastry produces a perfectly good sausage roll and removes about ninety minutes.
Peri peri is the Swahili name for the African bird's eye chilli, which grows across Mozambique, Angola and southern Africa. The sauce built around it by Portuguese traders in their African territories is the African element in this otherwise British preparation.
Season the pork mince with the peri peri all purpose seasoning and mix very well so it goes right through the meat.
Pour in the peri peri sauce and mix thoroughly again.
Work the breadcrumbs into the meat with your hands for 3 to 5 minutes.
Cover tightly and rest in the fridge for an hour.
For the pastry, take the butter out of the fridge first so it comes to about 10°C.
Mix the salt into the flour, pour in the water and mix until it just comes together.
Rest the dough for 10 minutes.
Roll the butter out to a 20cm square and put it back in the fridge.
Knead the dough on a well floured surface until smooth, then rest it in the fridge for 10 minutes.
Roll the dough out to a 40cm by 20cm rectangle.
Place the butter on one half of the dough and fold the other half over to enclose it.
Roll out again to 40cm by 20cm, then fold the two ends in to overlap each other.
Rest in the fridge for ten minutes, then repeat the same roll and fold.
For the final fold, roll the dough out again and give it a book fold.
Set the oven to 190°C.
Roll the sausage meat into two even logs and chill them again.
Roll the pastry out to 5mm thick and cut it in half.
Place a sausage log on each half, wrap the pastry around it and use egg wash to seal the seam.
Egg wash the tops and season with more peri peri all purpose seasoning.
Bake at 190°C for 12 to 15 minutes.
Serve with peri peri sauce alongside.
Notes personnelles de Chef Donkey3 avis
Couldnt find peri peri all purpose seasoning at the shop here in Baltimore so I used extra cayenne and garlic powder with the peri peri sauce. The pork mince was so juicy sha, 500g of sauce to 500g meat sounded like way too much liquid at first but working the breadcrumbs in for 5 minutes saved it. e sweet o!
eish the 10°C butter trick for the rough puff pastry is crucial hey. I used Woolies pork mince and Nando's extra hot sauce. Left the meat in the fridge for 2 hours instead of 1 hour to let the peri peri seasoning soak in proper. Turned out proper lekker, crispy pastry and huge flavour.
Made these for a game night last weekend and they disappeared fast. Chilling the pastry dough and getting the butter to 10°C took a lot of patience, but the lamination worked out. Quick question: is the 500g of peri peri sauce supposed to be a super thick marinade or more liquidy? Mine made the pork mince pretty soft before resting.