Food blogger Jo Brigdale has created a menu of comfortably light recipes to enjoy during the Spring Summer months. In her second post, Jo has created a dish that’s quick and easy to prepare! Follow her instructions below for Hoisin and Spring Onion Sausage Rolls.
Sausage rolls have been a big part of British picnics for many years, however this year I am giving them a Chinese twist and putting Hoisin (Chinese BBQ sauce) and spring onions in them. Everyone loves a Chinese takeaway so why not bring an oriental twist to your next picnic. You could even add a few dried chilli flakes into the sausage meat as well, if you like things spicy!
Ingredients (makes 12)
- 1 tablespoon Vegetable Oil
- 1 bunch of spring onions, finely chopped
- 400g sausage meat or 6 sausages, with the skin removed
- 3 tablespoons Hoisin Sauce (I use Lee Kum Kee as it has the most authentic flavour)
- 50g dried breadcrumbs
- 3 teaspoons Chinese Five Spice
- 1 pack of ready rolled all butter puff pastry, ready to use as per packet instructions
- 1 egg, whisked
- Sesame seeds, to sprinkle on the top
Method
Preheat the oven to 180 degrees C and line a baking tray with greaseproof paper. In a small frying pan, add in the vegetable oil and spring onions and fry them gently for a couple of minutes until softened.
Once the spring onions have softened, remove them from the frying pan, drain any excess fat/moisture on kitchen towel for a few minutes, and set aside.
Meanwhile, put your sausage meat in a bowl and add in the hoisin sauce, breadcrumbs and Chinese Five Spice. Mix well to combine.
Once the spring onions have cooled, add them to the sausage meat and mix in well.
Place the sheet of puff pastry on your work surface and using a sharp knife, divide the puff pastry equally into 12 small rectangles.
Place a tablespoon of the sausage meat mixture in the middle of each of the rectangles, then using a pastry brush; brush some of the whisked egg at one end. Roll the sausage roll up from the end without the egg wash and press down lightly to seal. Place on a lined baking tray and repeat with the others.
Brush the top of the sausage rolls with more egg wash and sprinkle with the sesame seeds. Place in the oven for about 20-25 minutes until the sausage meat is cooked through and the pastry is well risen and golden.
Allow to cool and then serve. These will keep in an airtight box for about 5 days.
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[separator type=”thin”]About Jo…
Jo Brigdale our creative chef.
Jo Brigdale, from blog www.joskitchen.co.uk, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger. She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog www.josnursery.co.uk.
