Pork & Chilli Sausage Rolls
This recipe by @MikeysBBQSafari from the National Institute for Sausage Roll Excellence turns up the heat on classic roll research. Starting with 1kg of Otway Pork mince as the control variable, the formula layers in smoky bacon, fiery chilli oil and a squeeze of tomato sauce, balanced with carrot, onion and breadcrumbs for structure.
Rolled in puff pastry, glazed with egg wash and finished with a sprinkle of sesame and poppy seeds, these rolls emerge golden, spicy and irresistibly flaky — proof that bold flavours still follow one constant: Otway Pork at the core.
Ingredients
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1kg Otway Pork pork mince
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2 rashers Otway Pork short cut bacon, finely diced
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2 baby carrots, grated
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1 brown onion, finely diced
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1 big squeeze of tomato sauce
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3 tablespoons Lainey’s Foods extra hot, fiery and smoky chilli oil
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3 sheets puff pastry
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3 eggs
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¾ cup fresh breadcrumbs
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Sesame seeds, for topping
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Poppy seeds, for topping
Method
Gently pan-fry the diced onion in a little oil until softened and translucent. Remove from the heat and set aside to cool completely.
In a large mixing bowl, combine the pork mince, cooled onion, grated carrot, diced bacon, tomato sauce, chilli oil, 1 egg and the breadcrumbs. Mix thoroughly with clean hands until the mixture is sticky and evenly combined.
Lay out the puff pastry sheets on a clean surface. Divide the filling into even portions, then roll each portion into a log shape. Place a log along one edge of the pastry.
Brush the opposite edge of the pastry with beaten egg, then roll tightly to enclose the filling, pressing gently to seal. Place seam-side down.
Transfer the unbaked rolls to a tray or plate, cover lightly, and refrigerate for 30 minutes to firm up.
Preheat the oven to 200°C. Line a large baking tray with paper.
Cut the rolls into desired lengths, arrange on the tray, and brush lightly with the remaining beaten eggs. Sprinkle generously with sesame and poppy seeds.
Bake for about 35 minutes, or until the pastry is puffed and golden and the filling is cooked through.
Remove from the oven and allow to rest for 10 minutes before slicing and serving warm.
