THE ‘AT HOME’ VERSION OF THE CURED & CULTURED SAUSAGE ROLL
Makes: Approx. 14 sausage rolls
Note: Pork can be prepared in advance the day prior.
2kg Pork Shoulder or Leg with bone in (we use Suckling Pig at Bennelong however a shoulder or leg with the bone in for your local butcher will do the trick!)
200g celery, diced
200g French shallot, diced
1L chicken stock
500 ml beef stock
200g smoked speck, diced
25g toasted hazelnuts
25g dried shiitake mushrooms
10g toasted sesame seeds
1. In a big heavy bottomed/cast iron pot, seal the pork on all sides. Remove from the pot.
2. Add all vegetables and speck to the pot to sweat with the butter. Once the vegies have softened, add the pork back to the pot followed by the stock. Simmer and allow to the stock to reduce by 1/3.
3. Pop the lid of the pot on and put in the oven at 100°C for 12 hours.
4. Remove from the oven – the pork is done when it can be picked from the bone. Once you have picked all the pork from the bone, add the pork back into the veg and incorporate – the best way to do this is by using your hands.
5. Once combined, portion out the meat/veg mixture into 120g portions and form into the shape of a sausage using your hands. Put the portions on baking paper on a tray and pop into the fridge to chill.
6. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Pop the chilled portions in the centre and brush opposite long edge with a little egg. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture.
7. Put the sausage rolls into the oven at 180°C for 15 – 20 minutes or until golden brown.
8. Remove from the oven, slice into portions, top with the dust and enjoy with your choice of sauce – at Bennelong we serve these with fermented black garlic but they are just as tasty with a good ol’ tomato sauce.
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