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Gussied Up Sausage Roll

Gussied Up Sausage Roll

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Have you ever had a sausage roll? It’s essentially a sausage-like meat mixture wrapped in pastry and eaten with ketchup. Traditional British and Australian fast food.

I’ve given the humble sausage roll a bit of an upgrade, bringing it out of the fast food genre and into fine dining. The pastry is flakey; the meat is moist and oh-so-flavorful. I served it with ketchup and mustard out of allegiance to the traditional sausage roll, but to bring it up a notch you could plate each serving and drizzle with a balsamic reduction sauce.


Dice the onion and sauté it in the olive oil, salt and garlic over a low flame, until the onion is soft and translucent. This should probably take 20 minutes, and might take up to 30. It’s important not to scrimp on time, because undercooked or slightly burned onions will ruin the taste. We want juicy, plump pieces of onion just bursting with flavor.


Add in the grated carrot and cook another 3-5 minutes until carrots are slightly wilted. Throw in the pear and cook 2-3 minutes more. (Yes, pear is a weird ingredient to cook for a meat dish, but trust me, it adds a fantastic touch.) Remove the vegetable mixture from the stove and set it aside to cool.


Prepare to get your hands dirty—there’s no other way to really mix ground meat properly, in my opinion! Mix the ketchup, mustard, egg, basil and oregano into the meat mixture. Add cooled vegetables and mix until evenly combined. Gently mix in bread crumbs to firm up the mixture. Refrigerate for 30 minutes.


Divide the meat mixture into two equal parts. Roll each half into a snake, wrap with cling wrap and return to the refrigerator for another 30 minutes.


Preheat the oven to 425 and roll out your puff pastry.

Take out the meat, gently unwrap the first snake and place it along the edge of the puff pastry sheet. Gently roll it up until the dough fully surrounds the meat. Tuck in the ends and place the meat roll seam side down on a greased baking tray. Brush the top of the roll with oil, or spray with pam. Repeat the rolling process to make the second roll.


Bake the rolls on 425 for 30 minutes. Allow the rolls to cool for 10-15 minutes before slicing into half-inch pieces. Serve with ketchup, mustard or the condiment of your choice. To serve at a formal occasion, try plating two slices for each person, and drizzle each serving with a balsamic reduction glaze or a wine and mushroom sauce.

If you need to reheat the roll, do it in the oven—the microwave will kill your pastry.

The onions, carrots, pear and garlic give this recipe so much flavor and moistness, it’s truly spectacular. Dig in and enjoy! Oh, and don’t expect there to be any leftovers…


Ingredients

  • 1 lb. ground beef
  • 1 large Spanish onion, diced
  • 2 carrots, grated
  • ½ pear, finely diced
  • 4 garlic cloves, roughly chopped
  • 1 egg
  • 2 tbsp. ketchup
  • 2 tbsp. mustard
  • 1/3 cup matzah meal
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. kosher salt
  • 2 tbsp. olive oil
  • 2 sheets puff pastry

Directions

  1. Saute the diced onion and garlic in olive oil and salt over a low flame until soft and golden (approximately 20 minutes).
  2. Add the grated carrot and sauté until slightly wilted. Throw in the pear and cook 2-3 more minutes.
  3. Remove vegetable mixture from frying pan and set aside to cool.
  4. Mix ground beef, ketchup, mustard, oregano, basil and the egg. Add in the cooled vegetables and mix until combined.
  5. Add the matzah meal and refrigerate mixture for 30 minutes.
  6. Roll the meat mixture into two long snakes, wrap with plastic wrap and refrigerate another 30 minutes.
  7. Preheat oven to 425.
  8. Roll out one sheet of puff pastry. Place meat along the edge and roll until the pastry fully covers the meat. Tuck in the ends and place seam side down on a greased baking sheet. Repeat with the second portion of meat and the second sheet of puff pastry.
  9. Brush the top of the roll with oil (or spray it with pam) and bake for 30 minutes.
  10. Remove from oven and allow to cool for 10-15 minutes. Cut into slices and serve immediately.
  11. (To reheat, warm it in the oven, not the microwave.)

If you could gussy up any fast food item, which would you choose?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Camille Mount Pleasant August 11, 2015

Challah Thank you Miss Szokovski for your input on on the challah bread information. I sure do appreciate it. Reply

Miriam Szokovski August 9, 2015

Which part? Which part of the title makes you think the recipe is not kosher? Reply

Anonymous August 8, 2015

the name better if kosher It suggests other than kosher.Gussied Up Sausage Roll. Reply

Lindi Australia May 11, 2015

Gussied up Sausage Roll this really sounds awesome and I am going to give this a go. In off pear season might try a Granny Smith or a Pink Lady apple instead.. I 'Famous' in my circle for my sausage rolls and have been tinkering that recipe of late as i'm bored with it but am been told off left right and center .. I have never cooked my fillings before but it really makes sense for the good bursts of flavor... Thanks Miriam.. Reply

Miriam Szokovski April 21, 2015

cold Hi Sarah,

You could definitely serve this cold on Shabbat day. It will probably taste better if you take it out a little bit in advance and let it come to room temperature first. Reply

Miriam Szokovski April 21, 2015

challah HI Camille - I wouldn't suggest using bread for the crust here. Reply

Sarah Samuels England April 21, 2015

Hi Miriam

Looks great, thanks, is it ok to serve cold on Shabbas if made the day before - will it still be nice? Reply

Camille Tipps Mount Pleasant February 18, 2015

Gussied Up Sausage Role As I am new to this website and not Jewish, I have a question. I really enjoy challah bread and wondered if it would be considered ok to use that bread instead of phyllo dough? Reply

Miriam Szokovski July 8, 2013

Thanks! Thanks for coming back to let me know how it turned out, Sarah Menashe. And how wonderful to know it can be made gluten free - I'm so glad! Reply

Miriam Szokovski July 8, 2013

Pear You can make it without the pear, but it does add a lovely flavor and moistness to the meat. Reply

Sara Menashe Dallas, TX July 8, 2013

Thank you! Wow! Thanks so much for sharing the recipe and answering my questions! I made this for Shabbat and my husband and guests loved it! I even made some gluten free by using potato starch in the sausage mixture and covering it with mashed potatoes instead of puff pastry because one guest eats gluten free. So she had a somewhat of a shepherds pie. She said it was good too. This recipe is easy and presents nicely for Shabbat or Yom Tov! Thanks again! Reply

Yosef San Francisco July 8, 2013

Your Secret Ingredient is the Pear? What inspired you to use a pear as [your] secret ingredient?
Thank you for your speedy reply, Madame Szokovski.
I will prepare your original [beefy] recipe before I experiment with any
ground chicken thigh meat.
Should I include the pear or substitute with something else?

BeWell, Reply

Miriam Szokovski June 27, 2013

Shabbat Serving Sara Menashe - You can definitely warm it in the oven. Set the oven to about 180, put the food in before Shabbat and it will be ready by the time you eat.

There are a few kosher brands of balsamic vinegar, but I find Bartenura to be by far the best. Reply

Sara Menashe Dallas, TX June 26, 2013

Shabbat serving? If you cook this early Friday afternoon, can you warm in the oven for Shabbat? I saw the note about not using the micro- and of course we wouldn't on Shabbat, but how long should it be warmed in a very low oven?

Also, what brand of balsamic vinegar is Kosher?

Thanks so much! Reply

Miriam Szokovski June 26, 2013

Substituting Chicken/Turkey Hi Yosef,

The dish will definitely taste different if you substitute ground chicken or turkey. I'd suggest using ground dark chicken if possible. Cooking time might be slightly less. Reply

Miriam Szokovski June 26, 2013

Matzah Meal Hi Fruma,
Thanks for catching that - it's definitely matzah meal; I'll go back and correct it. Reply

Yosef San Francisco June 26, 2013

Chicken or turkey substitution? If one substituted either ground chicken or turkey, would this require additional fat and/or a change in the cooking time or temp? Reply

Fruma Delray Beach, FL June 26, 2013

a question The ingredients list says matzo meal, but the instructions refer to bread crumbs. Which is it? Reply

Miriam Szokovski June 25, 2013

Balsamic Reduction Sure - a balsamic reduction involves slowly cooking down balsamic vinegar until it becomes thick and syrupy. Some people add sugar or brown sugar - about 2 tbsp. sugar to 1 cup balsamic.

Bring it to a boil and then lower the flame. Let it simmer slowly for 20-30 minutes until thickened. Make sure to stir it every couple of minutes to prevent burning.

Voila - a delicious glaze that can actually be used on pretty much anything savory, and even on ice cream!

Enjoy. Reply

Rishe BROOKLYN June 23, 2013

thank you! one more favor please? can we have the balsamic reduction?
i want to serve this at a dinner I am hosting, but not with ketchup/mustard.
thank you. Reply

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