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Sausage rolls with brown sauce
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Claude Bosi’s modern take on a classic contains black truffles and foie gras for the ultimate in extravagance
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Ingredients
For the 'brown sauce' dressing
- 440 g truffle juice, reduced over high heat to glaze
- 150g vegetable oil
- 1 tbsp sherry vinegar
For the sausage rolls
- 600g minced pork, shoulder and neck
- 120g raw Foie gras
- 4 spices, (ground cloves, cinnamon, ginger and white pepper)
- 50g black perigord truffles, or wild mushroom duxelle (see cook’s note)
- 500 g ready-to-roll Puff pastry
- 2 egg yolks, to glaze
Method
1. For the 'brown sauce' dressing: put all the ingredients for the dressing into food processor and blend on high speed for 3 minutes. Leave to rest at room temperature.2. For the sausage rolls: mince the raw pork and foie gras together adding good pinch of salt and either the 4 spice or black pepper.
3. Finely chop the truffle or wild mushroom and add to the pork. Mix well then divide mince mixture into 12 even balls of about 80g each. Roll each ball into sausage.
4. Roll out puff pastry into 2 sheets ½ cm thick and cut out 24 oblongs of 12 x 6cm. Leave to rest in a fridge for 20 minutes.
5. Preheat the oven to 180C/gas 4.
6. Take 12 of the pastry pieces, glaze with egg yolk around each side and place sausage meat on top. Add second sheet of pastry, ensure that all sides are sealed properly and glaze the whole top of sausage roll.
7. Cook on the top shelf of the oven for 12 minutes, until golden brown. Serve warm, with a good dollop of 'brown sauce' and a generous salad.
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