Pork Comforting

Bacon and pork sausage rolls, beetroot sriracha ketchup

Name: Bacon and pork sausage rolls, beetroot sriracha ketchup
Yield: 8
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 celery stalk, finely chopped; 200g streaky bacon, rind removed, finely chopped, plus extra 6 slices, rind removed, cut into 4 pieces; 500g lean pork mince; 1/3 cup (15g) panko breadcrumbs; 1 tbs seeded mustard; 1 tsp fennel seeds, crushed; 1/4 cup sage, finely chopped, plus extra 24 leaves; 1 egg, lightly beaten; 1 tbs milk; 2 sheets frozen puff pastry, thawed, halved; 100g streaky bacon, rind removed, finely chopped; 250g precooked beetroot, grated; 2 tbs brown sugar; 2 tbs red wine vinegar; 1 tbs tomato ketchup; 1 tbs sriracha

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https://healthimprovements.info/recipes/bacon-pork-sausage-rolls-beetroot-sriracha-ketchup/nuj5gaf2 — Bacon and pork sausage rolls, beetroot sriracha ketchup

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by Jessica Brook

Jul 26, 2019

"Give sausage rolls – the ultimate comfort food – an upgrade by adding strips of streaky bacon and sage." – Jessica Brook

2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
200g streaky bacon, rind removed, finely chopped, plus extra 6 slices, rind removed, cut into 4 pieces
500g lean pork mince
1/3 cup (15g) panko breadcrumbs
1 tbs seeded mustard
1 tsp fennel seeds, crushed
1/4 cup sage, finely chopped, plus extra 24 leaves
1 egg, lightly beaten
1 tbs milk
2 sheets frozen puff pastry, thawed, halved

Beetroot sriracha ketchup

100g streaky bacon, rind removed, finely chopped
250g precooked beetroot, grated
2 tbs brown sugar
2 tbs red wine vinegar
1 tbs tomato ketchup
1 tbs sriracha

Method

1.

Preheat oven to 200°C. Heat oil in a large frypan over medium heat. Add onion, garlic, celery and bacon, season and cook, stirring occasionally, for 8-10 minutes or until vegetables are softened. Remove from the heat and set aside to cool in a large bowl. Add the mince, breadcrumbs, mustard, fennel and sage, and stir well to combine.
2.

Meanwhile, place egg and milk in a small bowl and stir to combine.
3.

Divide the pork mixture among pastry sheets, laying it along a long edge to form a log. Roll to enclose, brushing the last 3cm of pastry with eggwash, then seal and trim pastry. Place, seam-side down, on a baking tray lined with baking paper and freeze for 10 minutes (this will make the sausage rolls easier to slice).
4.

Cut each sausage roll in half and, using a small sharp knife, make 3 diagonal scores in the top of each. Using a butter knife or pallet knife, press 1 piece of extra bacon and 1 sage leaf into each score. Brush well with egg and bake for 35 minutes or until pastry is golden and sausage rolls are cooked through
5.

Meanwhile, for the beetroot sriracha ketchup, heat a medium non-stick frypan over medium heat. Add bacon and cook, stirring occasionally, for 4 minutes or until crisp. Add beetroot, sugar, vinegar, ketchup and sriracha. Season and bring to a simmer. Simmer for 3-4 minutes or until sticky and reduced.
6.

Serve the sausage rolls with beetroot sriracha ketchup.