Sausage roll in Puff Pastry with Red seedless grapes and Grape Must

Ready in 1 hour

A Savory meat roll filled with herbs cheese and walnuts served with a heavenly Mostocotto sauce

"Fabulous, you will not be disappointed. Can be made assembled the night before and kept in the fridge until baking time."

- Goobash

Top-ranked recipe named "Sausage roll in Puff Pastry with Red seedless grapes and Grape Must"

5 avg, 1 review(s) 100% would make again

Ingredients

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3 tbls Unsalted butter cold
4 Shallots; Peeled and finely chopped
2 Garlic cloves; Peeled and finely chopped
2 Sprigs Rosemary; Leaves only finely chopped
1 Kilo Lean ground pork
130 Grams Walnuts; Roughly chopped
150 Grams Italian Piave Mezzano cheese; Shredded
1 Lemon zest
200 Grams Ricotta; Drained
3 Eggs; Beaten
1/2 Cup Heavy cream
60 Grams Bead crumbs
2 Tbls Olive oil
450 Grams Butter puff pastry; Unthawed
Unbleacheflourr; For rolling
1 Egg
1 Tbls Heavy cream
1 Sprig Rosemary; Leaves only
70 Grams Walnut halves; Shelled
Pinch Maldon salt
Pinch Piment d espelette
1/3 Cup Olive oil
400 Grams Seedless grapes red
3 Tsp Caster sugar
1 Sprig Fresh rosemary; Finely chopped
1 Pinch Piment d'Espelette; To taste
2 Tbls Mostocotto grape must; Or balsamic vinegar

Original recipe makes 1 Servings

Servings  

Preparation

Pre-heat oven to "400 degrees F". Line a large baking sheet with parchment paper. Melt butter in a small pan;add the shallots, garlic and rosemary season with salt and pepper and sauté until softened. Set aside to cool.In a large bowl,combine the shallot and add the remaining filling ingredients .Gently mix together and set aside.Meanwhile on a lightly floured work surface, roll out the puffed pastry to a 54 cm x 22 cm rectangle .Lay the filling in the center length of the pastry.Fold the pastry over on both ends to enclose the filling and roll over so the seal is underneath,place on a prepared baking sheet.Brush the roll with egg wash.

To prepare the topping: in a bowl of a food processor combine rosemary,walnuts,salt,salt and piment d'espelette,Process using on-off pulses to a fine dice. Sprinkle over sausage roll. Make 4-5 slits in the top of the roll.Lower heat to 375 degrees F.Place foIl loosely over sausage roll and bake for 55-60 minutes. Remove foil 5 minutes before end of cooking time.

Meanwhile prepare grape sauce. In a skillet heat the olive oil.Add the grapes and sauté,shaking the pan for about two minutes until the start to colour. Lower the heat to medium, add the sugar,rosemary and pimento d'Espelette. Shake the pan to distribute evenly. As the usage starts to caramelize, add the grape must, turn the heat down to low and cook for a further 5 minutes. Slice the sausage roll and serve with grape sauce and lava puree.

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Calories Per Serving: 2990 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fabulous, you will not be disappointed. Can be made assembled the night before and kept in the fridge until baking time.
Goobash 2 years ago
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