Yesterday evening on our Facebook page I posted a mouth-watering picture of a tray of sizzling sausage rolls my wife Sara had just taken out from the oven and a challenge – if the photo got more than 50 likes I’d reveal the secret recipe the very next day here on BeerSweden.
Well our FB followers quickly lived up to their end of the bargain and so now it’s time for me to live up to mine.
So here for the first time ever in public is the secret recipe for Swedish Sara’s sausage rolls:
400g minced pork (fläskfärs)
Half a grated red onion
One egg yolk
1 tablespoon of Kalvfond (veal stock) – optional
Half a tablespoon of freshly chopped sage/rosemary (or a mix of both)
One roll of puff pastry (smördeg)
1.5 teaspoons of salt
How to prepare:
Put the meat, grated onion, kalvfond, herb(s), salt and pepper into a bowl and mix together with your hands.
Roll out the puff pastry and cut into four even lengths.
Divide the sausage meat into four equal portions, roll into long sausages and place on top of each strip of pastry.
Fold pasty around the sausage meat and join both edges by folding down and pinching.
Cut each roll into smaller lengths (up to you here how big you want your rolls to be but I think 4-6 rolls is perfect).
Place the rolls on an oven tray lines with a sheet of baking parchment and using a very sharp knife slash the top of each roll before brushing with the egg yolk.
Bake in oven 225 degrees for 15 -20 minutes until the sausage rolls are cooked and the pastry has turned golden brown.
And there you have it. A quick, easy and cheap way of adding an English twist to your Christmas table this year!
But what beers should you serve with your sausage rolls? Well pork meat is sweet and quite fatty, the herbs are, well, herby and the pastry is light and buttery. Sounds like a job for a moderately hoppy beer to cut through that fat and hug those herbs!
First out I’d recommend Dugges Easy Christmas for its very earthy, nutty British tones and medium bitter finish. At only 4.2% it’s got the character to stand up to these rolls without overpowering them.
For a more invigorating approach the spicy, herby edge of the classic German Pilsener Jever would make light work of all the fat and refresh the palate between bites.
Finally why not try them together with a glass of St Peters Winter Ale, a textbook medium sweet winter ale with warming malts, spices and dark dried fruits. Just remember not to drink it straight from the fridge and let it warm up a bit first to get the most of the beer.
Whatever you do remember this is a secret recipe that has been closely guarded for years. So please don’t tell anyone else about it otherwise I may just have to come around your place and destroy the evidence……