Sausage Rolls

Serves makes 8

Time 45 minutes plus 1 hour refrigeration

Ingredients

1 medium onion, chopped

2 garlic cloves, chopped

600g pork mince

200g sausage meat

1 tsp smoked Paprika

1 tbsp gochujang

Salt and freshly ground black pepper

2 large free-range eggs, beaten

50g breadcrumbs

1 tbsp white sesame seeds

1 tbsp black sesame seeds

Large sheet puff pastry

Egg wash (1 egg mixed with milk to brush on pastry before cooking)

Smoked Tomato Ketchup

600g pink lady apples

2 Spanish onions

1 long red chilli 

2 cloves garlic 

100g tomato puree

50ml gochujang

200g caster sugar 

80ml rice vinegar

1 tsp smoked paprika 

Pinch salt 

Method

Fry off the onion and garlic in a pan and leave to cool.

In a cold mixing bowl add your meats, onion, garlic, spices, gochujang and breadcrumbs. Mix well.

Lay out your glad wrap on the bench and place your meat in the middle. Roll out and tie off ensuring you are left with a nice tight roulade. Chill in the fridge for at least an hour.

Lay out your pastry on the bench and place your meat in the centre removing the glad wrap. Fold over the pastry and place on a baking tray lined with baking paper ensuring the nice side is on top and the joint is underneath.

Preheat your oven to 200°C.

Score lightly with your knife, brush egg wash and sprinkle sesame seeds before baking for about 20-30 minutes or until golden and cooked through.

For the ketchup, peel and core the apples, cut into quarters. Peel the onion cut into rustic pieces. Chop garlic and chilli. Into a pan, place the onions, garlic, chilli (with seeds) tomato puree, hot chilli paste, vinegar and sugar. Bring to a simmer. Add the magic smoke.

Place a cartouche over the top. Cook for approximately 45 minutes until soft. Blitz in the vita mix until smooth

Season to taste. Allow to cool, store for service.