This is ultimate comfort food – fragrant homemade sausage rolls served with a rich and tangy homemade truffle mayonnaise!
Homemade mayonnaise is so simple to make yet gives fantastic results – a much smoother and thicker texture than shop-bought with a fresh and tangy flavour. Don’t overdo the truffle oil and you’ll have a great comforting supper.
Sausage Rolls, Truffle Mayonnaise
For the Sausage Rolls: 500g Pork Sausagemeat, 2tbsp Chopped Fresh Sage, 4tbsp Chopped Fresh Parsley, 1tbsp Finely Chopped Lemon Rind, 2 Red Onions Finely Chopped, 1tsp White Pepper, 1tsp Freshly Grated Nutmeg, 1 Sheet Ready Rolled Puff Pastry, 1 Egg Yolk
For the Mayonnaise: 2 Egg Yolks, 1tbsp Dijon Mustard, 2tbsp White Wine Vinegar, 300ml Sunflower Oil, 1tbsp Lemon Juice, 1tsp White Truffle Oil
1) Preheat the oven to 190C. Fry the red onion in a little olive oil over a medium heat for 10 minutes until soft but not coloured. Allow to cool then combine with the sausagemeat, herbs, lemon rind, white pepper and nutmeg in a large bowl until fully mixed.
2) Cut the puff pastry in half and form the sausagemeat mixture along the centre of each half. Fold the pastry over itself and seal together. Glaze the pastry with egg yolk and transfer the rolls to a lined baking sheet. Bake in the oven at 190C for around 30 minutes until golden brown and cooked through.
3) Meanwhile make the mayonnaise. Place the egg yolk, vinegar and mustard in a food processor. Start the processor and slowly pour in the sunflower oil whilst blending – do not rush this stage or the mayonnaise may split. The mayonnaise will emulsify and turn to a thick consistency. Add the lemon juice and truffle oil and blend to combine. Store in the fridge until ready to use.
4) When ready, remove the sausage rolls from the oven, cut into portions and serve with the truffle mayonnaise.