Sausage Rolls

• Meat

  • 4 tbsp Pork lard
  • 2 lbs Pork shoulder

• Produce

  • 1/2 tsp Coriander, ground
  • 2 tbsp Parsley
  • 2 tbsp Sage
  • 2 tsp Thyme

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 1 Pinch Cayenne
  • 2 tsp Kosher salt
  • 1/4 tsp Mace
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Drinks

  • 1/2 cup Ice water

• Dairy

  • 1 stick 4 ounces/113 grams cold unsalted butter, unsalted

Found on cooking.nytimes.com

Description

Directions

• Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight. Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate. Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces. Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

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