Tuesday, January 1, 2013

OZ Sausage Roll with Kimchee

This meaty snack is bursting with so much flavor that it ripped right through the crust.

I did a dry run of the OZ sausage roll; my Aussie friend Andy is putting it through the taste test tomorrow. Sausage rolls are meaty snacks made with seasoned sausage filling baked into a puff pastry crust—popular in Australia and New Zealand by way of the UK.  I made my own filling but I used a store bought puff pastry crust; I didn't have the wear-with-all after New Years at Shaerlene’s Bar to roll one out. As you can see from the photo above I have to seal these things much better. I actually tried to make some last night but the puff pastry in the freezer had seen its last day. I ended up making malformed cardamom palmiers and snails with it instead. No one seemed to complain on New Years eve.

The plan is to make a kimchee sausage roll (of course). How can you beat spicy sausage, piquant kimchee baked in a puff pastry crust? I have a fresh batch of mak kimchee in the fridge and enough sausage filling for two batches. Let’s see if it makes the test drive from the dry continent to the county of kings.

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