Saucijzen Broodjes

Saucijzen Broodjes is Dutch for Sausage Rolls! My very first post in this blog was about sausage roll at Bourke St Bakery, Sydney. I'll mention it again now, I LOVE SAUSAGE ROLLS!

I have also been making sausage rolls ever since I could cook. Experimenting with different types of ingredients, even vegetarian sausage roll or even SPAM sausage roll (It wasn't that bad actually, just very very salty. I bet you SPAM could last for an entire nuclear war).

I've even tried to replicate Bourke's Pork and Fennel and it turned out quite similar actually. But today, I bought some Jamon Iberico ham. Jamon Iberico is cured ham that originates mostly from Spain area. The word Iberico is derived from the Iberian Pigs (Black feet pigs or Black pigs). In order for Jamon to be called Jamon Iberico, it has got to be at least 75% pure Iberian Pigs.

When I went to Spain, I went to their local market and bought some expensive Jamon Iberico, it costed me 50Euro for 100grams. That tasted absolutely amazing. It melts in your mouth. It shines. Its not too salty and most importantly, the taste. Its totally different to what we get in Australia. Even the most expensive Iberico in Australia, tastes totally different to what I ate in Spain.

My sausage roll today is made up of, Jamon Iberico, Pork Mince, Parmigiano, Nutmeg, Caramalized onions and carrots.

Heres the Recipe


300gr Pork Mince with Fat
100gr Jamon Iberico (roughly chopped)
1 Onion (finely diced)
1 Carrot (finely diced)
2 eggs
1 egg for egg wash
1/2tspn finely grated nutmeg
1 1/2 cup of fresh breadcrumbs
1/2 cup of freshly grated Parmigiano (Parmesan)
2tbsp Extra Virgin Olive Oil
Frozen Puff Pastry (Preferably Careme brand)


Directions


Saute the Roughly Chopped Jamon with a little bit of Olive oil until crispy and take it out and put it into a mixing bowl.
Sweat your finely diced Carrots and Onions with no colours. Add a touch of salt & pepper and sugar and let it caramelize. Once everything is cooked, put it into the same mixing bowl as above. Let these ingredients rest and cool down.

Once cooled, put in the rest of your ingredients, pork mince, grated nutmeg, eggs, breadcrumbs, parmigiano, olive oil, salt & pepper and mix thoroughly. Once mixed, take out your puff pastry from the freezer and thaw it. Let the filling mixture sit while waiting for your puff pastry to thaw.


Once thawed, you can do any shapes and sizes you want. Cut the puff pastry into your desired shapes and fill it with the fillings. 


Once you have done your sausage rolls, brush the sausage roll with the egg wash prior putting it into the oven.
180'c for 30 minutes or until golden brown.

 


Plating up


Sauce on the side and enjoy it!