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Sausage Meat

A community recipe by TimBris83

Not tested or verified by Nigella.com

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Introduction

This is the mixture I use for Sausage Rolls.

Ingredients

Serves: 4

Metric Cups

500 grams minced pork
1 slice white bread (made into breadcrumbs)
2 teaspoons Dijon mustard (heaped)
2 tablespoons fresh rosemary (finely chopped)
2 tablespoons fresh sage (finely chopped)
Maldon sea salt flakes
black pepper (freshly milled)
nutmeg (freshly grated)

17⅔ ounces ground pork
1 slice white bread (made into breadcrumbs)
2 teaspoons Dijon mustard (heaped)
2 tablespoons fresh rosemary (finely chopped)
2 tablespoons fresh sage (finely chopped)
kosher salt
black pepper (freshly milled)
nutmeg (freshly grated)

Method

Sausage Meat is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Simply squidge (technical term) all the ingredients together in a mixing bowl.

Additional Information

If you are turning this into Sausage Rolls, simply lay a line of the mixture along the centre of an oblong of either homemade flaky or shopbought puff pastry and turn the edges of the pastry over the Sausage Meat so they overlap. Trim the ends and turn the roll upside down onto a non-stick baking tray so that the seam is hidden. Lightly score the top of the roll with a sharp knife and bake in a hot oven for about 20-25 mins or until the pastry is golden and the Sausage Meat is cooked through.