Tag Archives: minced bacon

Bacon And Bean Sausage Rolls

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At this time of year I like to fill the freezer with a variety of sausage rolls ready to go for unexpected guests and sudden events that require a plate of nibbles.

There is something very comforting about a sausage roll served with a little tomato ketchup! I’ve already shared my other favourite recipes for sausage rolls but this is a new one for this year. Whether  you justify this as trying to get more pulses into the kids, flavour experiment or what’s available in the pantry and fridge, this is a winner!

I buy puff pastry that comes in sheets here, around 25cm square. Each sheet of pastry is protected by a sheet of plastic, this is what I then use to wrap the two long rolls that are made with one sheet. Frozen like this it’s easy to remove and defrost as large or small a quantity as you need.

This recipe makes 64 mini sausage rolls or 16 regular.

Ingredients

8 sheets puff pastry

750g rindless back bacon

1kg minced pork

425g tin of baked beans in tomato sauce

120g fresh breadcrumbs

1 onion

5 teaspoons dried sage

salt and pepper

1 egg, beaten

black sesame seeds to garnish

Method

Defrost the pastry at room temperature.

Process the bacon finely, followed by the onion and breadcrumbs.

Now, unless you have an enormous bowl, use a large tray with sides to mix the sausage.

Tip the bacon, onion, breadcrumbs, pork, sage and beans with sauce onto the tray.

Season very well with pepper and salt depending on the saltiness of your bacon.

Use your hands to really work everything through, trying not to crush the beans!

Divide the the sausage into 16 portions.

Form each portion into a long sausage the width of the sheet and line at the top or bottom of the pastry sheet.

Take a sharp knife and cut across the middle of the pastry and then paint this area with egg.

Roll the sausage in the pastry towards the cut to seal and then move it back to its original position.

Repeat with the remaining sausage on that sheet and then roll them towards each other, making sure the under plastic avoids them sticking to each other.

Repeat with the remaining rolls and place them in a large bag in the fridge for an hour.

If freezing them for a later date, label the bag and pop them into the freezer.

If cooking them, preheat the oven to 200 degrees Centigrade.

Brush the top of the sausage roll with the remaining egg and sprinkle over some sesame seeds.

Place on a lined baking sheet and bake, in batches for 25-30 minutes until golden brown.

 

 

Bacon and Cheese Sausage Balls

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These evolved from an old Texan recipe for sausage balls that we once had at a party in the States years ago.

I love the combination of cheese and bacon and with the use of the Mexican cornflour these taste as if they have crushed corn chips in them plus, it makes them gluten free!

These freeze really well too, simply make up until the baking stage, instead of baking freeze them in single layers in ziplock bags for a later date.

Makes around 60 balls.

Ingredients

700 pork, minced

400 g bacon, minced

1 tablespoon dried sage

2 teaspoons dried oregano

2 teaspoons dried marjoram

1 teaspoon chilli flakes

1 teaspoon chipotle chilli powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

300g Cheddar cheese, grated

60g tapioca flour

100g rice flour

60 g masa lista, Mexican corn flour

1 teaspoon gluten free baking powder

60g butter, cubed

Method

Combine the minced pork, minced bacon, sage, oregano, marjoram, chilli flakes, chipotle chilli, salt and pepper in a bowl.

In a separate bowl, weigh out the flours and baking powder, add the butter and rub in until it resembles breadcrumbs. Add the cheese and mix well through.

Add the flour mix to the meat and mix really, really well.

Form into balls, around 25g each.

Preheat the oven to 200degrees Centigrade.

Bake the balls, well spread out for 20 mins on lined baking sheets until golden.

Bacon and Cheese Sausage Rolls

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Time to stock up the freezer for the coming Festive Season and the boys and their friends being on holidays for weeks on end!

I make enormous batches of sausage rolls, and freeze them uncooked. All I need to do is defrost and bake them at a later date.

Pre made puff pastry comes in sheets and blocks here, I use the sheets for these to speed up the process, the sheets are roughly 25cm square. They are packaged with plastic between each sheet, i use this to then re freeze the individual rolls.

Each sheet makes 4 large sausage rolls or 16 minis.

Ingredients

550g minced pork

400g bacon, back and streaky, minced

1/2 brown onion, chopped very finely

200g Cheddar cheese, grated

120g fresh bread crumbs

1 tablespoon dried sage

2 teaspoons salt

a very good grinding of fresh pepper

4 sheets ready made puff pastry

1 egg, beaten

2 teaspoons poppy seeds

Method

Preheat the oven to 200 degrees Centigrade.

Combine the pork mince, bacon, onion, cheese, breadcrumbs, sage, salt and pepper in a large bowl.

Lay out the sheets of pastry.

Take handfuls of the sausage meat and form into sausages the length of the pastry sheets, lay them onto the pastry.

Take a sharp knife and cut the pastry in half.

Brush the egg along the cut side.

Roll the sausage and pastry towards the cut edge, squeeze the edges together.

Take a fork and press all along the edge.

Brush with the beaten egg, sprinkle with poppy seeds and cut to your desired size.

Repeat with all of the meat.

Place on a baking sheet and bake for 25-35 minutes until golden brown.