Rachael Ray: Curtis Stone
Rachael Ray welcomed Curtis Stone back to her kitchen with an Australian recipe for Sausage Rolls. Pastries, pies, and rolls are popular in Australian cuisine. He joked that he was offended to learn that they are already popular in some parts of America as well.
You could make these ahead of time and freeze them to help save time if you are having a Super Bowl party or another occasion and you don’t want to spend all your time in the kitchen. Rachael suggested throwing a pot luck for your next party, and this would be a great thing to serve.
Rachael Ray: Curtis Stone Australian Sausage Rolls Recipe Ingredients
- 2 cloves chopped Garlic
- 1 tbsp Dijon Mustard
- 1 tsp chopped Parsley
- 1 lb 20% Ground Pork
- 2 9 1/2-inch square Puff Pastry Sheets
- 1/2 fine diced Onion
- 1/3 cup Heavy Whipping Cream
- 2 tsp chopped Thyme
- 1 1/2 tsp Paprika
- 1/2 tsp Dried Red Chile Flakes
- 1/4 cup dried Breadcrumbs
- 1 Egg Yolk
- 2 tsp Sesame Seeds
- 2 tsp Olive Oil
- 1 3/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
Curtis Stone: Rachael Ray Australian Sausage Rolls Recipe Directions
- Preheat the oven at 375 F and prepare a baking sheet with parchment paper.
- Heat oil in a saute pan over medium heat. Then saute onion with garlic for a few minutes, until it gets tender; sprinkle with salt.
- Transfer the onion-garlic mixture to a bowl and let it cool for about 20 minutes.
- Once cooled, stir in 1/4 cup of cream, along with thyme, paprika, chile flakes, mustard, parsley, pepper, and 1 3/4 tsp salt.
- Work in breadcrumbs and then add pork, carefully working the mixture by hand.
- Spread one pastry sheet on a flour-dusted prep surface. Shape half of the pork mix into a log and place it at the bottom edge of the square.
- Roll the pastry up and around the pork so that it is completely enclosed. Use the egg yolk to make an egg wash and brush that onto the pastry to seal it around the edges.
- Trim away excess pastry that you won’t need. Cut the roll into four pieces. Place the rolls with their seam sides down on the baking sheet.
- Repeat the steps with the remaining pork and pastry sheet.
- Brush the rest of your cream over the sausage rolls. Sprinkle them with sesame seeds.
- Bake pastries on the lower oven rack for around 35 minutes, or until dark golden brown. Sausage should be fully cooked.
- Let stand for five minutes before serving with ketchup.