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    Home » Recipes » Snacks

    Luxury Sausage Roll Recipe with black truffle

    July 24, 2019 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    This luxury sausage roll recipe takes the humble Aussie sausage roll to the next level. Pork sausage rolls with fresh black truffle, and chicken & champagne pate.

    I don’t generally pair the words sausage roll and gourmet together. But there really isn’t a reason why we can’t elevate an Australian favourite to a new level. As alternative sausage roll fillings go, this is one you would pull out for special occasions.

    sausage rolls in a metal tray

    The sausage rolls are filled with premium ground pork, mixed with good quality chicken and champagne pate and a decent grating of fresh black truffle. This is all wrapped in a good quality puff pastry.

    Pate makes the filling a little lighter in texture but adds a richness to the taste. Black truffle adds an intoxicating aroma and tantalises the taste buds.

    two sausage rolls on a red serviette one roll has a bite taken from it

    Size wise mine are around two to three mouthfuls per piece. I do think that they would be perfect made even smaller. One mouthful in size would make this luxury sausage roll recipe the perfect hors d’eouvre for a cocktail party.

    Recipe pressure points

    Careful when sautéing your onion, make sure to do it slowly. The onion needs to be soft and translucent, not caramelised.

    When rolling the filling inside the puff pastry and then sealing, I find using a fork to help fuse the two pastry edges together a help. I then pinch along the edge with my fingers to really make sure those edges stay together.

    sausage rolls in a metal tray

    Make sure when placing the sausage rolls on your lined baking tray that the pastry join is underneath the roll in the middle. This also helps them from coming apart.

    Special equipment for this recipe

    This may be a luxury sausage roll recipe, but it is a super easy one to make with basic equipment.

    Special Ingredients for this Recipe

    Black truffle: Fresh black truffle is seasonal and can be found at farmer’s markets or good providores.  Did you know in Australia that they hold a blessing of the truffle dogs at the start of each season?

    sausage rolls in a metal tray with two sausage rolls in front, one has a bite taken from it

    Black truffle is also available in jars and available at all good quality ingredient stores.

    What to do with any leftovers

    Sausage rolls can be kept in the fridge in an airtight container for a couple of days. Alternatively, place in a zip lock bag and freeze.
    When reheating from fridge or freezer place directly on a lined baking tray in the oven. Place in oven at 160°C (320°F) until warmed through. Frozen sausage rolls will take longer than those from the fridge to reheat.

    Sara xxx

    Other black truffle recipes

    Black truffle and parmesan souffles - an elegant starter for a dinner party
    Baked brie with black truffles - just add crusty bread for a decadent dip
    Black truffle chicken breast baked in milk -  so moist, so juicy and ever so delicious
    How to make fresh black truffles stretch further - you have laid out the expense now make the most of that truffle
    Cheesy asparagus frittata with black truffle - easy and quick to make with a touch of special
    Poulet en demi deuil - chicken in half mourning

    Other sausage roll recipes

    Pork, apple and fennel sausage rolls - classic sausage roll recipe you will keep on making
    Aussie sausage rolls - the Aussie sausage roll recipe that is truly Australian with macadamia and native herbs
    Piggie rolls - pork, bacon and cheese sausage rolls that look like little pigs
    Festive sausage rolls - perfect for the silly season or just being silly

    Printable Recipe

    sausage rolls in a metal tray

    Luxury Sausage Roll Recipe

    Recipe Author: Sara McCleary
    This luxury sausage roll recipe takes the humble Aussie sausage roll to the next level. Pork sausage rolls with fresh black truffle, and chicken & champagne pate.
    5 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Snacks
    Cuisine Belly Rumbles Original
    Servings 30 pieces
    Calories 250 kcal

    Special Equipment

    • large mixing bowl
    • knife
    • baking sheet
    • oven

    Ingredients

    • 30 grams butter
    • 1 brown onion, small, finely diced
    • 2 large field mushrooms, finely diced (approximately 3 cups)
    • 1 kg pork mince (ground pork)
    • 150 grams chicken and champagne pate
    • 2 tablespoons black truffle. grated
    • salt & pepper
    • 3 sheets puff pastry, thawed
    • 1 egg, beaten with 1 tablespoon of cold water

    Instructions
     

    • Preheat oven 220 degrees C/200 degrees C fan forced or 425/400 degrees F. Line two baking trays with baking paper
    • Heat a large non stick fry pan on medium. Place butter in fry pan and melt. Add onion and cook until transparent and soft. Add mushroom and continue cooking until liquid released from the mushrooms has been cooked off. Remove from heat and allow to cool.
    • In a large bowl place pork, pate and cooled onion and mushroom mixture. Mix ingredients well until completely combined.
    • Cut puff pastry sheets in half.
    • Place on sixth of the mixture along the middle of each half evenly. Roll up the pastry to enclose with the seam side down.
    • Cut each roll into five pieces and place on baking trays. Brush rolls with egg and water mixture.
    • Bake for 25 minutes or until the rolls are golden and cooked through.

    Notes

    Rolls can be made the day before and reheated. Alternatively uncooked rolls can be frozen for up to three months. If cooking from frozen, defrost in fridge first.
    Recipe Pressure Points
    Careful when sautéing your onion, make sure to do it slowly. The onion needs to be soft and translucent, not caramelised.
    When rolling the filling inside the puff pastry and then sealing, I find using a fork to help fuse the two pastry edges together a help. I then pinch along the edge with my fingers to really make sure those edges stay together.
    Make sure when placing the sausage rolls on your lined baking tray that the pastry join is underneath the roll in the middle. This also helps them from coming apart.
    What to do with the Leftovers?
    Sausage rolls can be kept in the fridge in an airtight container for a couple of days. Alternatively, place in a zip lock bag and freeze.
    When reheating from fridge or freezer place directly on a lined baking tray in the oven. Place in oven at 160°C (320°F) until warmed through. Frozen sausage rolls will take longer than those from the fridge to reheat.

    Nutrition

    Calories: 250kcalCarbohydrates: 12gProtein: 8gFat: 19gSaturated Fat: 6gCholesterol: 40mgSodium: 133mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 1419IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Keyword black truffle and pork, black truffle recipes, how to make sausage rolls
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Masala Indian Cuisine

      March 11, 2020 at 5:45 pm

      5 stars
      Great Blog..It is the best Recipe ever..Thanks for sharing

      Reply
    2. Jane

      January 13, 2020 at 11:43 pm

      5 stars
      Never thought there would be such a thing as a luxurious sausage roll!

      Reply
    3. bao hiem Biz

      July 29, 2019 at 6:11 pm

      tasty

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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