Recipe For Gyoza Style Sausage Rolls
In this final episode of Sausage and Egg, George Egg treats us to a recipe for Gyoza style sausage rolls. But what’s a gyoza? If it’s pork then we’re talking pork mince with ginger, spring onion, garlic, cabbage etc, wrapped in a thin wheat-based pastry/pasta parcel. Sounds a lot like the classic party snack, a sausage roll. With that idea in mind George Egg’s final recipe in this series combines the Gyoza flavours, but inside a sausage roll with a Gyoza-style dipping sauce on the side.
Upgrading a classic party snack
We teamed up with Comedian and Cook, Snack Hacker George Egg, and challenged him with the task of creating quick and easy yet delicious recipes, that we at The Sausage Man have not seen before. Yet again George has delivered with this recipe for Gyoza Sausage Rolls, the combination of a classic party snack with some elaborate flavours is the snack we never knew we needed. Watch George in action make this mouth-watering recipe and scroll down to get the full ingredients and method after.
Leaving the best till last
So many delicious flavours feature in this recipe for Gyoza Sausage Rolls. Not only do you have the delicious sausage and filling. You also have the tasty gyoza dipping sauce, which with the assistance of the slashes on the outside, is soaked up perfectly by the sausage roll. Trust us, with this sausage roll you get an outstanding flavour sensation with every bite.
Gyoza flavours are a culinary treat, so why wouldn’t you want to treat yourself or your guests with the same flavours, but in sausage roll form. With all the typical Gyoza ingredients, cabbage (sauerkraut), pork (sausage), pastry (sausage roll). This may not be the quickest of recipes but, it might be the tastiest one. So, we urge you to give our recipe for gyoza sausage rolls a go, as George says “Get cooking them as they are divine”.
- 2 x Gourmet Iberico Pork Bratwurst or Bratwurst XXL
- Ready-made puff pastry
- Generous handful of Sauerkraut
- 4 x Brussels Sprouts
- 3 x Spring Onion
- 1 x Fresh Ginger
- 1 x Clove of Garlic
- Fresh Coriander
- 1 x Egg Yolk mix for egg wash
- Handful of Sesame seeds black and white
- 2 tbsp x Soy Sauce
- 2 tbsp x Rice Vinegar
- 1 tbsp x Sesame Oil
- 1 tsp x Sugar
- 1 x Fresh Red Chilli
- 1/2 x Lime
Create the Sausage Rolls
- Preheat the oven to 200°C, gas mark 6.
- Create the filling, add to a pan; finely chopped brussels sprouts, a handful of the sauerkraut, julienned ginger which are then cut into little spheres, sliced garlic, 2 x thinly sliced spring onion and some coriander. Leave to soften on a low heat, take off before it starts to brown.
- Roll out your ready-made puff pastry on a floured surface.
- Remove the skin from the sausage, add cross cuts to it and squash it down.
- Add half of the filling to the puff pastry, add the sausage on top, and then add the rest of the filling on top of the sausage
- Add some water to one of the long edges of the pastry, this helps seal it. Fold over the over edge and press down along the water to form the sausage roll. Finally use a fork to press along the edge to make sure it is sealed adding some water to the pressed edge.
- Slash the top of the sausage roll with a knife and cut into 4 sections. Egg wash the outside of the rolls and sprinkle white and black sesame seeds on top.
- Place the sausage rolls on a baking tray and place in the over for 20minutes.
Time for the sauce
- In a bowl mix together soy sauce, rice vinegar and sesame oil.
- Chop up one spring onion into small rings and add to the mix.
- Blend in the sugar, a pinch of coriander and a squeeze of half a lime.
- Lastly add in one chopped fresh chilli, you can decide on the heat of the chilli. Mix together.
- Take out the sausage rolls from the oven and serve with the sauce. Enjoy!