Korean Style Giant Sausage Roll
Everything you love about Korean food all in a giant sausage roll! More time consuming than my normal recipes but it isn’t complicated at all and is totally worth it! The Gochujang paste gives such an amazing flavour to the ‘sausage’ middle and it is absolutely incredible when paired with this tangy kimchi ketchup. Flaky pastry, mince and Korean flavours, what more could you want! A perfect family lunch or dinner! Happy Cooking Everyone!
Ingredients:
For the Sausage Roll:
Dice mushrooms finely and add to a non stick pan with some salt on a medium heat. Stir as the water leeches out and continue cooking, stirring occasionally. Once the mushrooms look dry, remove from the heat.
Dice onion, grate carrot & cheese.
Add mince to a large mixing bowl with the onion, carrrot, cheese, breadcrumbs, mushrooms, Gochujang paste and 2 of the eggs. Mix well with a wooden spoon until it’s partly combined then switch over to use your hands to make sure it’s well mixed.
Line an oven tray and lay the two sheets of pastry with about a 2cm overlay. Trim pastry if necessary. Press down on the overlay so they come together.
Spoon over the mince mixture on top of one side of the pastry, then using the back of your spoon form into a large solid mixture which goes right to the end.
Lay the pastry over the mince mixture and press down with a fork on the other side.
Whisk the remaining egg and brush over the pastry. Sprinkle in sesame seeds.
Bake in the oven for 50 minutes.
Make the ketchup by finely dicing the kimchi cabbage pieces, then put that in a bowl with the ketchup and kimchi liquid and mix well.
Remove from the oven and transfer to a board making sure to not take any liquid from the tray with you.
It’s ready to slice and serve immediately but can also be left.
Serve with the ketchup and some cucumber.
Serves 6.
- 750g beef mince
- 1 onion
- 1 carrot
- 6 button mushrooms
- 55g grated cheese
- 3 eggs
- 30g breadcrumbs
- 3 tbsp Gochujang paste
- 2 sheets puff pastry
- Sesame seeds
- Salt & pepper
For the Kimchi Ketchup:
- 3 tbsp ketchup
- 2 tbsp kimchi cabbage leaves with no liquid
- 2 tbsp of the liquid
Instructions
Pre heat oven to 200 degrees C.Dice mushrooms finely and add to a non stick pan with some salt on a medium heat. Stir as the water leeches out and continue cooking, stirring occasionally. Once the mushrooms look dry, remove from the heat.
Dice onion, grate carrot & cheese.
Add mince to a large mixing bowl with the onion, carrrot, cheese, breadcrumbs, mushrooms, Gochujang paste and 2 of the eggs. Mix well with a wooden spoon until it’s partly combined then switch over to use your hands to make sure it’s well mixed.
Line an oven tray and lay the two sheets of pastry with about a 2cm overlay. Trim pastry if necessary. Press down on the overlay so they come together.
Spoon over the mince mixture on top of one side of the pastry, then using the back of your spoon form into a large solid mixture which goes right to the end.
Lay the pastry over the mince mixture and press down with a fork on the other side.
Whisk the remaining egg and brush over the pastry. Sprinkle in sesame seeds.
Bake in the oven for 50 minutes.
Make the ketchup by finely dicing the kimchi cabbage pieces, then put that in a bowl with the ketchup and kimchi liquid and mix well.
Remove from the oven and transfer to a board making sure to not take any liquid from the tray with you.
It’s ready to slice and serve immediately but can also be left.
Serve with the ketchup and some cucumber.
Serves 6.
