Top Shows

Good Morning

Weekdays at 9am | TV ONE

Sausage Roll


With  Michael Dearth – The Grove Restaurant

Ingredients

35g Lardo

150g Venison shoulder

50g Duck liver

70g Pork neck

50g Duck breast

1x onion (sautéed)

5g salt

200g bread (soured in milk then drained)

2x Portobello mushrooms (dehydrated in the oven)

Puff Pastry

Method:

Preheat oven to 190 C

Mince all ingredients together in bowl then beat with wooden spoon to help develop proteins

Roll puff pastry onto baking sheet (appox 2mm in thickness)

Using a piping bag, pipe a line of farce (meat mixture) in the middle of the puff pastry

Fold the pastry and pinch the edges with a fork

Brush with egg whites and cut into desired sizes

Sprinkle any desired seasoning on top

Bake in oven for 15 minutes until golden brown


Advertisement

Advertisement