This recipe can be adapted to make simple sausage rolls for everyday eating or to create a show-stopper centrepiece for any dinner table. I came up with the idea after cooking a Sunday slow roast pork shoulder, I wanted to use the leftovers to make something truly exciting.
If you are making your own pastry you can split the method across 3 days:
- Day 1: Begin the pastry by combining all ingredients, kneading and refrigerating overnight.
- Day 2: Slow roast the pork and make the filling. As you go turn/fold pastry each hour. Refrigerate the pastry and the pork filling overnight
- Day 3: Roll out the finished dough, add your filling and bake.
- Pork shoulder joint
- Sea salt flakes
- 1 cup Cider (optional)
- 100ml water
- 100ml apple juice
- 1 large handful of sage
- 1 Small handful Rosemary
- 1 Red onion
- 1 tbsp Butter
- 2 1/2 tsp Fennel
For the Pastry
- Either ready to roll puff or make your own (I followed Paul Hollywood’s recipe link here)
- 1 egg
- pastry brush
Additional: 30cm ruler
Method: For the pork
- (If making your own pastry start with step 1 now and chill overnight then cook the pork the following day)
- Heat the oven to 220c – Score the fat of the pork, dry with kitchen paper and rub with sea salt. Put the pork on a roasting tray and roast dry for 30 minutes. (begin rolling and turning the pastry steps 2-6 on the link can be done today as the pork cooks)
- Reduce the heat of the oven to 160c – Remove the pork from the oven and into the roasting tray pour in the cider, apple juice and water. Sprinkle in 1 tsp of fennel and a pinch of sage leaves (6 will do). Season with pepper, cover with foil and return to the oven for 6 hours, basting every hour. IF the juices evaporate feel free to add a splash more water as you will need them later on.
- When the pork is cooked pour the juices into a large jug and leave to settle. Skim 3/4 of the fat from the juices (don’t worry if you miss some as the filling will need to be fatty to hold together). Set the crackling aside to serve with the rolls later on (it may need further baking at a high heat to puff up, you can do this when you cook the sausage rolls) .Cover the pork and leave to rest.
- Finely chop 1 red onion and sweat in the butter on a low heat for around 15-20 minutes. Next turn the heat to high and add the remaining sage, rosemary and fennel, cook to release their aromas. Now add a small ladle of the pork juices and reduce to a sweet and sticky emulsion, continue to add and cook down all the liquid.
- Core and chop the apples into small chunks and add to the mix. Add pepper to taste, it will be quite an intense flavour.
- Shred the pork and add to the onion mix. Pack into a Tupperware, leave to cool then refrigerate overnight.
The following day
- On a heavily floured surface roll out the pastry width 30 cm length of your choice. Lightly mark 10 cm in the centre of the pastry, this is where you should spread out your filling. Make sure you allow 10 cm either side of the filling to pull your plaits across. I have included an example of how to plait below. I will upload my own picture and demonstration soon however there are also loads of demonstrations on youtube.
- Transfer your pastry to a baking sheet and refrigerate for at least 30 minutes.
- Bake at 210c for 25 minutes
- If you don’t fancy a plait simply roll, slice and pierce a hole in the top of each roll.
- Serve with crispy crackling and apple sauce.