A dish inspired from the popular sausage rolls adding a Filipino twist to the recipe. For those who do not know what a sausage roll is, it is a type of savoury pastry where sausage meat is encased in a puff pastry, it originated in United Kingdom and now a very popular food item in Ireland, South Africa, Australia, New Zealand, and Netherlands.
For this recipe we will be using longaniza which is a type of sausage popular in the Philippines. Like German sausages, longaniza’s ingredients varies depending on what region in the Philippines it came from, some can be salty and some are sweet but for this recipe we will be using the Vigan version which is garlicky but we will mix it with some minced pork as this sometimes tend to be salty.
200g raw Vigan longaniza or any longaniza of your choice
200g lean minced pork
1 small white onion, finely chopped
handful parsley, chopped
ready-rolled puff pastry
1 egg, beaten
- Remove longaniza from its casing place in mixing bowl together with minced pork, parsley and onion. Mix everything together.
- Unroll puff pastry and place an amount of sausage mixture in the middle of the pastry. Tightly roll the pastry around the meat mixture then seal the ends.
- Brush top with beaten eggs and sprinkle bread crumbs on top.
- Place in the refrigerator for at least 1 hour to chill, this makes it easier to individually slice.
- Slice into 1 inch pieces and bake in a 200C pre heated oven for 25 minutes or until pastry is golden brown.