Chicken Easy

Homemade sausage rolls with chicken stuffing

Name: Homemade sausage roll recipe with chicken stuffing
Yield: 6
Ingredients: 80g unsalted butter, plus extra melted for brushing; ¼ cup (60ml) extra virgin olive oil; 300g smoked bacon, rind removed, cut into 2.5cm lardons; 1 large red onion, finely chopped; 3 cloves garlic, crushed; 1 tbs Tuscan seasoning (from supermarkets or substitute Italian herb blends); ¼ bunch flat-leaf parsley, leaves picked; 2 tbs finely chopped thyme leaves; Zest of 1 lemon; 200g stale sourdough breadcrumbs; 400g chicken mince; 400g pork & fennel sausage mince; 2 eggs, 1 lightly beaten for eggwash; 2 sheets frozen puff pastry, defrosted; 10 sage leaves; 2 sheets filo pastry; Parsley & Dijon mustard, to serve; 50g unsalted butter; 25g plain flour; 1¼ cups (310ml) brown chicken or beef stock

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https://healthimprovements.info/recipes/homemade-sausage-roll-recipe-chicken-stuffing/5f65j6jt — Chicken stuffing sausage roll

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by Dominic Smith

Sep 11, 2019

This homemade sausage roll recipe couldn't be easier to whip up.

80g unsalted butter, plus extra melted for brushing
¼ cup (60ml) extra virgin olive oil
300g smoked bacon, rind removed, cut into 2.5cm lardons
1 large red onion, finely chopped
3 cloves garlic, crushed
1 tbs Tuscan seasoning (from supermarkets or substitute Italian herb blends)
¼ bunch flat-leaf parsley, leaves picked
2 tbs finely chopped thyme leaves
Zest of 1 lemon
200g stale sourdough breadcrumbs
400g chicken mince
400g pork & fennel sausage mince
2 eggs, 1 lightly beaten for eggwash
2 sheets frozen puff pastry, defrosted
10 sage leaves
2 sheets filo pastry
Parsley & Dijon mustard, to serve

Gravy

50g unsalted butter
25g plain flour
1¼ cups (310ml) brown chicken or beef stock

Method

1.

Heat butter and oil in a frying pan over medium-high heat. Add bacon, onion, garlic and Tuscan seasoning. Cook for 6-7 minutes until onion is softened. Remove from heat, season and add herbs, lemon zest and breadcrumbs. Cool, then crumble in mince, add 1 egg and mix well. Season, halve mixture and set aside.
2.

Preheat oven to 200°C. Grease 2 large oven trays and line with baking paper. Shape half the mince along the centre of a puff pastry sheet into a 5cm-thick log. Brush edges with eggwash and roll up to enclose filling. Brush with eggwash and evenly place five sage leaves on top. Place a sheet of filo on a clean work surface, brush with melted butter and season. Place sausage roll on top sage-side up and parallel to a short edge. Trim filo to match length of sausage roll. Roll up tightly to enclose in a single layer. Trim excess filo. Place on prepared tray seam-side down with sage leaves on top. Brush with melted butter and scatter with sea salt flakes. Repeat with remaining pastry sheet, mince mixture and filo pastry. Bake for 30-35 minutes until golden.
3.

For gravy, heat butter in a small non-stick saucepan. When it foams, add flour and stir for 3-4 minutes until deep golden. Gradually whisk in stock until smooth. Reduce heat to very low and cook, stirring often, for 5 minutes.
4.

Cut sausage rolls into desired pieces and serve with gravy.