Name: Pork, Herb & Honey Pureed Sausage Rolls
Ingredients: 250 g Minced Pork; 2 Garlic Cloves; 1/2 tsp Ground Fennel; 1/2 tsp Ground Sage; 1/2 tsp Ground Oregano; 1 tsp Honey; 50 mL Red wine; 60 mL Chicken Stock; 5 Scoop A Shape It Powder; Salt & Pepper; 100 g (6 slices) White Bread - crusts removed; 800 mL Full Cream Milk; 5 Scoop A Shape It Powder

Instructions

For the Sausage Roll Filling

Place pork, fennel, sage and oregano into a frypan over medium-heat for 5 minutes. Cook, stirring with a wooden spoon to break up mince for 3 minutes or until the mince has changed colour.
Add the honey, wine and stock, stirring with a wooden spoon, and scrape the bottom of the pan to release all the flavour. Add Shape It Powder and bring to a boil.
Pour mixture into a blender and blitz on high speed for 2 – 3 minutes, until pureed and smooth. Season to taste with salt and pepper.
Pour mixture and roll in cling film, twist ends firmly and refrigerate until set.

For the Bread - Soaked

Line a tray with cling film.
Lay the bread onto tray, ensuring each piece is not overlapping.
In a saucepan over medium heat, bring milk and Shape It Powder to the boil, stirring occasionally.
Use a fork to pierce holes into the bread to help milk solution soak evenly into the bread.
Pour 3/4 cup of hot milk solution over the bread, and keep the remaining liquid hot. Allow to soak in for 1 minute.
Turn bread over, and pour remaining ¼ cup of hot milk solution over and unsoaked parts. Allow to soak and refrigerate for 2 – 3 hours.

To Assemble

Remove sausage from cling film, cut a thin strip off the base of the sausage to make a flat edge. Lay this flat edge on a piece of soaked bread and roll the bread over the top to create a shaped sausage roll.

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Pork, Herb & Honey Pureed Sausage Rolls

Pork, Herb & Honey Pureed Sausage Rolls

Ingredients

For the Sausage Roll Filling

For the Bread

Instructions

For the Sausage Roll Filling

For the Bread - Soaked

To Assemble

Nutrition

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