My nan has started a new business venture following her passion for cooking with a burning desire to cook great food for people and at events. One of the first things that she wanted to make was the best sausage roll. To make the best sausage roll, first we had to try popular recipes by chefs that we found in books and online and then adapt them to taste better. By mincing pork shoulder ourselves to make the finest quality mince meat without too much fat and by removing all imperfections from the meat by hand we were able to create the perfect textured sausage meat.
I came along to her kitchen and shared my cultural food expertise and we came up with culture inspired flavours to create the Italian sausage that has a fresh herby flavour, savoury mustard and a toasted fennel seed aroma. The next sausage was created using the concept of the Mexican spice blend which consists of cumin, ground coriander, smoked paprika, chilli, cinnamon and tomato puree. This sausage roll was different to any that we had tried before and gave us more inspiration to incorporate other countries spice blends to compare.
By cooking small batches of sausage meat in a frying pan, we was able to adjust seasonings, wheat rusk, and herbs until we found the best blend. We won't get into pastry recipes and methods here but below you can explore the nicest flavoured sausage rolls that we have found to date and we will be updating future findings here.
Italian sausage roll
- Minced pork (300g)
- 1 tsp Italian herbs
- Ground fennel seeds (1tsp)
- Mustard (2 tsp)
- Rusk (30g)
- Salt (1/2 tsp)
- Pepper (1/2 tsp)
- Water (1 tbsp)
Traditional sausage roll
- Minced pork (300g)
- Rusk (30g)
- Salt (1/2 tsp)
- Pepper (1/2 tsp)
- Water (1 tbsp)
- Fresh sage (2 tbsp)
Blue cheese sausage roll
- Minced pork (300g)
- Rusk (30g)
- Salt (1/4 tsp)
- Pepper (1/2 tsp)
- Water (1 tbsp)
- Blue cheese (30g)
Mexican sausage roll
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Hot chilli powder (1/4 tsp)
- Cinnamon (1/4 tsp)
- Honey (1/2 tsp)
- Tomato puree (1tsp)
- Rusk (30g)
- Salt (1/2 tsp)
- Pepper (1/2 tsp)
- Water (1 tbsp)
