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Jerk Sausage Rolls with a Scotch Bonnet Chilli Jam Dip
Rated 3.3 stars by 3 customers.
Servings
8 rolls
Prep time
30 minutes
Cook time
25 minutes
It's time to spice up your life with these incredible Jerk Sausage Rolls, paired with our Scotch Bonnet Chilli Jam! These crispy rolls bring the warmth of jerk seasoning, while the Chilli Jam dip adds a kick of heat, perfect for all the spice lovers out there.
Ingredients
-
500g Lamb Mince
-
500g Sausage Meat
-
2 White Onions
-
3 Eggs
-
6 Garlic Cloves
-
2 tablespoons Jerk Spice
-
35g Panko Breadcrumbs
-
1.5 sheets Pre-Rolled Puff Pastry
-
200ml IPA
- Scotch Bonnet Chilli Jam
Directions
1
Finely chop onions and garlic and sauté in a pan with salt until golden brown
2
Pour in your IPA and mix until well combined.
3
In a large mixing bowl, combine this mixture with jerk spice, breadcrumbs, sausage meat and lamb mince.
4
Use your hands to combine ingredients, before placing them in a piping bag.
5
Roll out your pastry sheet onto a flat surface and pipe the mixture in a line along the middle.
6
Fold the pastry over until it fully covers the meat mixture.
7
Press along where the pastry meets to seal the roll, and trim half the excess pastry.
8
Place in the fridge for 10 minutes.
9
Next, whisk egg yolks together to make your egg wash.
10
Take your sausage roll out the fridge and use a fork to press lines into your excess pastry.
11
Brush the pastry with the egg wash until fully covered, before placing in the oven.
12
Bake pastry until golden brown, and leave on a rack to cool.
13
Once cool, cut your pastry into rolls, about 2 inches thick.
14
Serve alongside our Scotch Bonnet Chilli Jam!
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