Longganisa-style sausage rolls with banana ketchup

Served with a rice banana-tomato sauce, these golden sausage rolls are inspired by Filipino longganisa sausages, with the addition of native Australian mountain pepper.

Credit: Kitti Gould

• makes

  8

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 750 g ground pork shoulder
• 250 g ground pork backfat
• ¼ cup minced garlic
• ½ cup finely diced onion, caramelised (see Note)
• ½ cup thinly sliced spring onions
• 1 tbsp sea salt flakes
• ½ tsp freshly cracked black pepper
• ½ tsp ground Tasmanian mountain pepper (pepper leaf)
• 1 tsp annatto powder
• ¼ cup soy sauce
• 1 tsp oyster sauce
• 2 tsp cornflour
• 4 sheets puff pastry
• 4 egg yolks
• 1 tsp extra virgin olive oil
• White and black sesame seeds, for sprinkling
• Sea salt flakes, for sprinkling

Banana ketchup

• 125 g red onion, thinly sliced
• 15 g garlic, thinly sliced
• 40 g ginger, thinly sliced
• 50 g jalapenos, thinly sliced
• 75 g vegetable oil
• ½ tsp ground turmeric
• 1 tsp smoked paprika
• ¼ tsp ground allspice
• ¼ tsp ground white pepper
• 100 g tomato paste
• 450 g ripe bananas, blended until smooth
• 200 ml coconut vinegar
• 75 ml light soy sauce
• 3 ml fish sauce
• 350 g dark palm sugar
• Sea salt, to season

Chilling time: 1 hour.

Allow extra time if making carmalised onions as part of this recipe.

Instructions

1. Preheat the oven to 185°C. Line a large oven tray with baking paper.
2. Place pork, fat, garlic, onion, spring onion, salt, black pepper, mountain pepper, annatto powder, soy sauce, oyster sauce and cornflour in a large bowl. Mix with clean hands until well combined.
3. Form the mixture into 5 cm thick long logs and wrap them tightly in plastic wrap. Refrigerate until firm.
4. Remove the sausage mixture from the plastic wrap and cut logs to the same length as the puff pastry sheet. Place a log along the edge of each pastry sheet, about 2 cm away from the edge.
5. Whisk yolks and olive oil until combined. Brush the mixture alongside the long edge of the pastry and roll up to enclose, pressing lightly to seal. Trim excess pastry and then cut in half.
6. Brush tops of rolls with egg mixture and sprinkle with combined white and black sesame seeds then sprinkle with salt.
7. Place rolls onto the prepared tray. Bake for 25 minutes or until puffed and golden. Remove. Set aside to cool slightly.
8. Meanwhile, make banana ketchup. Process onion, garlic, ginger, jalapeno and oil into a smooth paste. Heat a medium saucepan over medium-high heat. Add onion paste. Cook, stirring, until fragrant and starting to caramelise. Stir in turmeric, paprika, allspice and pepper. Cook for 30 seconds. Add tomato paste. Cook for 1 minute until caramelised. Add banana, vinegar, soy sauce and fish sauce. Stir until smooth and combined. Stir in palm sugar. Bring to a gentle simmer. Simmer, stirring occasionally, until reduced and thickened. Season with salt to taste.
9. Serve rolls with banana ketchup.

Note

• To caramelise onions, saute in a small frying pan over medium-low heat with a little oil until very soft and golden.

This recipe is from A Taste of the Philippines with Yasmin Newman. Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.