Sausage Roll

SAVORY

Mar 14

Suet Pastry, Pork Sausage, Sea Salt, Fennel Seeds

Emma and Sean Schacke of Evergreen Butcher + Baker | Atlanta
Yield: 1 sausage roll

INGREDIENTS

Suet Pastry:
150 grams butter, chilled
210 grams suet, chilled
500 grams all-purpose flour
10 grams salt

Pork Sausage:
454 grams pork trim
4 eggs
9 grams salt
3.5 grams chile flakes
3.5 grams ground white pepper
3.5 grams fennel seeds
26 grams maple syrup

To Assemble and Serve:
Egg wash
Sea salt
Fennel seeds

METHOD

For the Suet Pastry:
In the bowl of a stand mixer fitted with a paddle attachment, combine butter, suet, flour, and salt until pea-sized pieces form. Slowly stream in 250 grams ice water until dough comes together and is homogenous. Tightly wrap dough in plastic wrap and refrigerate overnight.

For the Pork Sausage:
In a large bowl, add pork, eggs, salt, chile flakes, white pepper, and fennel seeds. Using gloved hands, mix until all ingredients are thoroughly and evenly combined. Cover and refrigerate overnight. The next day, chill and prepare a meat grinder with a small die. Pass mixture through grinder. In a large bowl, combine pork mixture with maple syrup. Transfer to a piping bag and refrigerate.

To Assemble and Serve:
Heat oven to 375°F. On a lightly floured work surface, roll out Suet Pastry and fold once. Roll out into a large ¼-inch-thick rectangle. Place the cold pastry onto a prepared baking sheet. Pipe a generous log of Pork Sausage across the bottom edge of the rectangle. Fold the pastry over the meat filling to form a long roll. When the bottom edge meets the top edge, run a sharp knife along the dough to evenly cut. Using wet hands, seal the roll and cut into 3-inch long pieces. Brush each roll with egg wash and sprinkle with sea salt and fennel seeds. Bake 30 minutes. Serve warm.

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