THAI SAUSAGE ROLLS

I made these sausage rolls to take to a party and they were very popular and disappeared in no time. Many people commented how good they were. This is my first recipe from this book and must say that I also thought they were delicious. Nat was the Australian MasterChef winner in 2024, and I really enjoyed watching her on the show. She was very creative. I had to make the curry paste as is part of the ingredients in the sausage rolls filling, and I have some leftover paste that needs to be used soon, so it would really help to suggest recipes from the cookbook where you can use it. This is her first book and even though the recipes are easy to follow, they could be a bit more detailed in some parts. However, I'm really looking forward to trying out many more recipes from it.

Start by making the curry paste. If you have a TM, you can check the link below.

Sai oua curry paste with Thermomix

Ingredients

1 Tbsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

10 dry red chillies, soaked and deseeded (or to taste)

3 Asian shallots, chopped

6 garlic cloves,

2 Tbsp finely chopped lemongrass

2 Tbsp chopped galangal

1 Tbsp shrimp paste

1 Tbsp ground turmeric

1 Tbsp sea salt

Method

In a dry pan, toast the coriander seeds, cumin seeds and black peppercorns until fragrant, about 1-2 minutes. Set aside to cool then use a spice grinder or mortar and pestle to grind into a fine powder. Add the rest of the ingredients to the mortar and pestle (or transfer to a food processor) and pound or blend into a smooth paste. Store in the fridge for up to 1 week or freeze for up to 3 months.

Makes about 125g (1/2 cup)

Thai sausage rolls

Ingredients

2 puff pastry sheets

1 egg, beaten (for egg wash)

black or white sesame seeds

Filling

1 kg pork shoulder, coarsely minced (or a mix of pork shoulder and pork belly for added fat) (I used some pork fillet & thinly sliced pork belly)

200g pork fat, finely chopped (optional, but adds juiciness)

1 1/2 Tbsp fish sauce

2 Tbsp soy sauce

1 1/2 Tbsp sugar

2 Tbsp finely shredded makrut lime leaves

2 Tbsp finely chopped lemongrass

small handful of chopped spring onions

4-5 Tbsp sai oua curry paste

Method

Prepare the filling

In a large bowl, combine the pork, fat (if using), fish sauce, soy sauce, sugar, makrut lime leaves, lemongrass, coriander and spring onions. Add the curry paste and mix thoroughly until evenly combined. Adjust the seasoning as you like - I would add more curry paste to make it spicier. (I get a little amount of the filling mixture and fry it with a little oil in a small frypan to taste it and adjust it if necessary.)

Assemble

Preheat the oven to 200C and line a baking tray with baking paper.

Lay the pastry sheets on a clean surface and place half the filling in a log shape along the centre of each sheet. Fold the pastry over the filling to enclose it, pressing the edges to seal. Slice each log into six pieces to make twelve sausage rolls. (I cut the sheets in half longwise and put 1/4 of the filling on each one.)

Transfer the sausage rolls to the prepared baking tray, seam-side down. Brush the tips with the beaten egg for a golden finish, add sesame seeds and bake for 25-30 minutes or until the pastry is golden brown and the filling is cooked through.

Let the sausage rolls cool slightly before serving. They can be enjoyed warm or at room temperature.

Serve with Smoky tomato chilli sauce or Nam prik noom. (I served them with Tomato and chilli jam.)

Makes 24 small sausage rolls

Comments

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