Gourmet Sausage Roll with Carrot-Parsnip Puree

I think I am starting to loose my English roots a little bit, because I had completely forgotten sausage rolls ever existed! In England, they’re everywhere, and as a kid I probably ate them on a weekly basis, so I have no idea how I could have forgotten all about them. Then the other day when I made the pork and potato roll, I remembered how delicious sausage rolls were, and decided I would have a go at making one– but a more gourmet version of one.

As I was looking for a side to put with it, I realized my fridge was pretty bare, and all I had in there was a bunch of carrots and a parsnip. Usually poor planning would be to my detriment since I live in the middle of nowhere, but for once it actually paid off! I turned the carott and parsnip into a puree and served it with the sausage roll and it complimented it perfectly! It’s such an unusual combination, that I would never in a million years have thought to pair them together… but since I had nothing else, I thought I would go out on a limb and try it, and i’m so glad I did! The salty pork complimented the sweet puree perfectly, and the apple in the sausage roll worked great with the carrot and parsnip too. This dish might be a little untraditional and straight up strange, but I promise it’s to die for delicious, so next time you’re feeling a little brave, and are not sure what to serve with sausage rolls, you should give this recipe a go!

{for the sausage rolls, loosely adapted from good housekeeping}
1 1/2 lbs pork sausagemeat
1 large shallot, finely diced
1 Tbsp worcestershire sauce
2 Tbsp fresh oregano, chopped
1 eating apple, peeled, cored and finely diced
1 Tbsp grainy dijon mustard
Flour to dust
2 sheets of puff pastry
1 medium egg, lightly beaten

Directions: Preheat the oven to 390degF. In a bowl combine the pork, shallot, worcestershire sauce, tobasco, oregano, apple, mustard and salt & pepper, set aside.

On a lightly floured work surface, roll out the pastry to make a large rectangle. Divide the pork mixture into 4 equal portions, and mould into sausage shapes. Place each sausage shape on the pastry about an inch apart from each other. 

Roll out the other sheet of puff pastry. Brush around the edges of the first sheet of pastry with egg wash and in between the sausage, and lay the second sheet on top. Press all the way around and in-between each of the sausage shapes to adhere the dough. Then cut between each roll, and twist the edges of each sausage roll to keep the filling inside. 

Bake for 30-40 minutes at 390degF until golden brown. 

{for the carrot parsnip puree: {adapted loosely from Martha Stewart}
2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
1 large parsnip, peeled and diced
1 bunch carrots, peeled and diced
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup water
1 tsp chicken bouillon
2 tsp chives

Blend the butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients except the chives, and cook, covered, until all the vegetables are tender, about 25 to 30 minutes.

Transfer vegetables to a food processor or blender with the chives and puree.

To serve, spoon some of the puree onto a plate and place the sausage roll on top. (I halved my sausage roll because it was HUGE!) Garnish with some fresh oregano I didn’t tell my husband this dish was my crazy invention/experiment before he ate it, so I was kind of watching him for his reaction, and I swear within seconds he had downed the entire thing! (He usually finishes his dinner before I even take a bite! Not because i’m always just sitting there watching him like a weirdo… but because I am usually taking photos, and getting my kids food for them!) We both thought this dish was pretty darn amazing. Then again, I don’t think he’s ever tried a sausage roll before, so he’s bound to love it… it IS english after all! ;-)

Enjoy this recipe guys! <3 Sarah