There are no hard and fast rules to Sausage Rolls, you could even make them with minced Beef and call them Australian Snag Rolls if you liked. But this was my attempt at Cheese and Chilli Sausage Rolls. (We used to make 80 to 120 of these a day when I working in the butchers shop and they always sold out by lunchtime!)
Loin is one of the leanest cuts of Pork and has a bit of a tendency to dry out when roasted. But not if you stuff it! Also we’re more than happy to throw a few bits and bobs from the fridge at it if it’s wearing a yellow sticker….
Ingredients:-
Two tbsp Creme Fraiche
An Onion, finely chopped
Blue Stilton, crumbled
Garlic, minced
Mushrooms, finely sliced
Margarine
Fresh Parsley, chopped
DIY Garlic Butter (Margarine here)
Salt & Pepper
Method:-
(1) Sautee the Onion and Garlic in the Margarine until softened.
(2) Add the Mushrooms.
(3) Add the Parsley.
(4) Stir in the Creme Fraiche
(5) Season with Salt & Pepper.
(6) Simmer to reduce for 10 minutes.
(7) Put pockets in the Pork Loin.
(8) Spread the sauce in the pockets and add crumbled Blue Cheese.
(9) Rub Garlic Butter over the rind.
(10) Roast in a pre-heated oven at 180c for 40 minutes or until it’s cooked and the sauce is oozing out.
We served ours with roast Potatoes, Parsnips, Peas & Carrots, Yorkshire Puddings and lots of gravy.
