Sausage and Leek Roll

Vous pouvez aussi retrouver cette page en

Details
16 May 17
Patty
Savory

User Rating: 4 / 5 Vote 2

Sausage and leek roll recipe, cooked sausage on a bed of gently simmered leek, wrapped into pastry dough, makes for a delicious meal served with a mixed green salad!

Serve it with a side of sautéed potatoes and a salad for a perfectly balanced meal!

To make this sausage and leek roll, you will first need to cook your sausage of choice according to instructions. Mine weighed about 14 oz. (400 g.) and was meant to cook for 35 minutes in a large volume of boiling water, then I let it cool completely and removed the skin/casing.

Meanwhile, I gently simmered a pound of leek, drained it and let it cool completely, this step can be made ahead.

Then make a bed of leeks the size of sausage on a sheet of pastry dough and form a nice roll.

I consider that 1 roll makes for 2 1/2 adult portions, it can be eaten lukewarm or cold.

2 1/2 servings
Easy
1 h 30

Recipe :

Ingredients:

1 sausage about 14 oz. (400 g)

17.6 oz. (500 g.) leek, cleaned, cut in small chunks

Salt, pepper and nutmeg to taste

1 tbsp. mustard

1 sheet of pastry dough, cold

1 egg

Some olive oil

Cook sausage of choice as per instructions on the pack:

In a large saucepan, bring to a gentle boil enough water to well cover the sausage

Insert a toothpick through each extremity of sausage, add to the boiling water and let cook for about 35-40 minutes

Drain, set aside and let cool completely, then remove the casing

Cook leeks:

Into a large pan, heat some olive oil, add the leek chunks, add salt, pepper and nutmeg to taste (do not add too much salt as the sausage is already salted enough)

Add a little bit of water, just to cover the bottom of the pan, and cook away for about 10-15 minutes or until cooked through, check that there is always a bit of water at the bottom of pan

Drain and let cool completely

Assembly:

Preheat your oven to 400°F (200°C)

Spread the cold pastry dough, trim it into a rectangle a bit larger and wider than the volume of the sausage

Brush it with the mustard leaving an edge of about an inch on all sides

Cover the mustard with a layer of leek, put the sausage on top and roll the dough around sausage

With the seam side down, close/pinch both extremities

Cut a few decorative shapes into the excess dough and arrange them on the roll as you like

Briefly whisk the egg and brush the surface of roll and put it on a baking pan

Into the oven for about 25-30 minutes or until the pastry dough is golden and fully cooked

Let cool for about 10 minutes before slicing with a serrated/bread knife

Enjoy!

Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Sausage and Leek Roll

Comments (6)
Add yours

Comments (6)

Rated 0 out of 5 based on 0 voters