Lions Head Pork Sausage Roll with Sweet Mustard Sauce
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Set aside a small amount of the pork mixture while making Chinese Lions Head Meatballs to roll a few easy and delish puff pastry sausage rolls. Enjoy this treat while your meatballs steam!
Prep Time: 10 min
Cook time: approx. 25 min
Yield: 1 doz small rolls
1 cup reserved pork mixture from the Chinese Lions Head Meatballs recipe, removed from the bowl BEFORE you've added panko and eggs
1 sheet frozen puff pastry, thawed and rolled out
2 1/2 tbsp honey mustard
1 tbsp sweet chilli sauce
1/2 tsp siracha (or more, to taste)
1 egg, whisked
sesame seeds (optional)
Preheat oven according to directions on the pastry package.
Cut puff pastry into 12 pieces (they don't need to be equal, just close enough).
Divide the pork mixture between all the pieces of pastry, placing it in the middle.
Brush egg on one edge of each pastry piece, fold over and press the edge with a fork to seal.
Brush more egg over the tops and sprinkle with sesame seeds if using.
Bake until pastry is browned and crispy, about 25 mins (refer to package directions).
Mustard dipping sauce:
Mix together mustard, chilli sauce and siracha in a small bowl, adjust ingredients to taste.
Zhuzh it up!
If you like this sauce, you could make a bigger bowl and serve it with your Lions Head Meatballs as well.
This amazing recipe was written by Heather Dyer, with sausage roll filling based on the Lion's Head Pork Meatballs recipe on omnivorescookbook.com.