Vietnamese Sausage Rolls

• total tid: 5 hours 30 minutes

Ingredienser

Sausage Rolls

500g pork mince

2 stalks lemongrass (minced)

1 shallot (minced)

5 cloves garlic (minced)

1 sp soy sauce

1 spoon fish sauce

1 spoon oyster sauce

1 spoon hoisin

1 tsp salt

1 spoon honey

1 handful panko breadcrumbs

1/2 tsp baking powder

1 spoon black pepper

1 sheet pre-rolled puff pastry

1 egg - for egg washing pastry

Sesame seeds - for topping on pastry

Red cabbage pickle

1/2 red cabbage, thinly sliced

250ml apple cider vinegar

250ml boiling water

100g sugar

1 spoon coriander seeds

Vejledning

Make pickle by combining ingredients and pouring over red cabbage. Allow to sit for at least 3 hours.

Freeze mince for 1 to 2 hours so it’s semi (not fully) frozen.

Mix mince with rest of ingredients using food processor for about 10 minutes until texture is sticky. If you don’t have a food processor, use hands to vigorously mix the ingredients in one direction for about 5 minutes.

Using clingfilm, roll the mixture into a log shape. Then place onto puff pastry, fold over to cover and cut off any excess.

Cut into sausage rolls. If pastry is feeling soft, freeze for 15-20 minutes for pastry to firm up.

Eggwash and sprinkle with sesame seeds. Bake at 180 fan for 25 to 30 minutes.