Recipe Inspiration

Ingredients...

1 Premade Puff Pastry Sheets

25g Street Food Chef Dark Mexican Style Seasoning

25g Spring Onion

10g Onion Seeds

2 Egg Yolks

800g Pork Mince or Sausage Meat

125g Diced Chorizo

60ml Street Food Chef Smoky El Diablo Inspired Sauce

No. 1 Savoury Gravy (made as per instructions for 10 portions)

10ml White Wine Vinegar

20ml Orange Juice

10g Tomato Puree

Method...

1. Place the sausage meat/pork mince in a mixer, add the chopped spring onions, seasoning, Street Food Chef Smoky El Diablo Inspired Sauce, chorizo and mix. Once all mixed place in pipping bags (This can be done the day before).
2. Lay out the puff pastry and pipe in the sausage roll filling and roll. Glaze with half the egg yolk and place in the fridge for 15 minutes. Remove from the fridge and glaze again and add the onion seeds on top. Cut the sausage rolls to the size needed. Place it in the oven and bake until golden and crispy.
3. Whilst the sausage roll is cooking, make up the No.1 Savoury Gravy. And turn into a quick and easy Birria gravy by adding the Street Food Chef Dark Mexican Style Seasoning, White wine vinegar, tomato puree and orange juice and cook for 10 minutes on a low heat.
4. Remove the sausage rolls and serve with the dipping Birria gravy.

Chefs Tip: Sausage rolls can be made up and frozen.