Pistachio Tamarind Sausage Rolls: A Sweet-Savoury Bite
Instead of a classic sausage roll, offer your guests something with some ethnic flair? These Pistachio Tamarind Sausage Rolls are a great option. They combine spiced ground pork, fragrant sage for a Christmas flavour profile, crushed fennel, toasted pistachios and a glossy tamarind-red currant glaze that caramelizes inside of the puff pastry.
These rolls are part of our Make-Ahead, Bake From Frozen Christmas Appetizers series.
Why You’ll Love This Recipe
Modern Version of a Traditional Sausage Roll
Tamarind adds tang for a gourmet flavour
Freezer friendly
Is This Recipe For You
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 24 mini rolls
Occasion: Holiday Appetizers, Christmas parties, make-ahead freezer appetizers, potlucks, New Year’s Eve
What Do You Need
Fresh
- ground pork
- onion
- garlic
- sage
- eggs
- puff pastry
Pantry
- fennel seeds
- panko breadcrumbs
- nutmeg
- pistachios
- red current or grape jelly
- tamarind paste or sauce
- ketchup
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
For the Filling
- 1.5 kg ground pork
- 1 onion, finely copped
- 4 garlic cloves, finely chopped
- 1 Tbsp fennel seeds, lightly crushed
- 20 sage leaves, finely chopped
- 1 cup panko breadcrumbs
- 1 Tbsp nutmeg
- 2 tsp salt and pepper
- 2 large eggs
- 3/4 cup pistachios, roughly chopped
For the Glaze
- 2/3 cup red current or grape jelly
- 2 Tbsp tamarind paste or sauce
For Assembly
- puff pastry sheets
- egg wash (optional for shine)
For the Dip
- Ketchup and tamarind, mixed to taste. Start with 3 parts ketchup to 1 part tamarind
Steps
1
Make the Filling
Sauté the onion and garlic until soft and just getting some color.
In a large bowl combine the ground pork, sauteed onion and garlic, fennel seeds, sage, panko breadcrumbs, nutmeg, salt and pepper, eggs and pistachios.
Mix until fully combined. Your hands will likely work best.
2
Prepare the glaze
Whisk together the jelly and the Tamarind paste. This will brush onto the pastry and caramelize nicely as it bakes.
3
Assemble the Rolls
- Lay out a cold sheet of puff pastry.
- Brush with an even layer of the tamarind-jelly mixture
- Form a long log of sausage mixture along one edge.
- Roll tightly into a log. Pinch the seam to seal.
- Slice into 1 inch round for mini sausage rolls.
- Place sausage -side up on a parchment lined tray
- Brush tops lightly with egg wash (optional)
4
Freeze
Pistachio Tamarind Sausage Rolls freeze perfectly. Freeze on a tray until solid; 2-3 hours. Transfer to a freezer bag or container. Store for up to 3 months.
5
Bake
Bake at 400 degrees Fahrenheit for 25-30 minutes, or until:
.Pastry is puffed and golden
.Sausage is fully cooked and safe to eat
.The tops caramelize slightly from the the glaze
To bake from frozen, simply add 3-5 minutes.
Tips and Tricks
Tamarind Ketchup Dip – Mix 3 parts ketchup to 1 part Tamarind, For example: 3 Tbsp Ketchup to 1 Tbsp Tamarind. Mix well. Serve alongside the sausage rolls.
Start with cold pastry. Puff pastry handles best when chilled.
Mix the filling gently: Overmixing pork can make it tough. Combine until just blended with the pistachios, fennel, nutmeg, and onion.
Use and egg wash for shine: Brush generously for that deep golden, bakery-style finish.
Freeze before cutting: Chilling the filled pastry logs for 10 minutes makes them much easier to slice into even pieces.
FAQ
How long can I freeze these? The Pistachio Tamarind Sausage Rolls are best when they are used within 3 months.
Do I need to thaw before baking? No-bake straight from frozen. They hold their shape better and puff more evenly.
Can I substitute another nut for pistachios? Yes. Walnuts or pecans work well, however pistachios are best.
Ingredients
For the Filling
- 1.5 kg ground pork
- 1 onion finely copped
- 4 garlic cloves finely chopped
- 1 Tbsp fennel seeds lightly crushed
- 20 sage leaves finely chopped
- 1 cup panko breadcrumbs
- 1 Tbsp nutmeg
- 2 tsp salt and pepper
- 2 large eggs
- 3/4 cup pistachios roughly chopped
For the Glaze
- 2/3 cup red current or grape jelly
- 2 Tbsp tamarind paste or sauce
For Assembly
- puff pastry sheets
- egg wash optional for shine
For the Dip
- Ketchup and tamarind mixed to taste. Start with 3 parts ketchup to 1 part tamarind
Instructions
Make the Filling
- Sauté the onion and garlic until soft and just getting some color.
- In a large bowl combine the ground pork, sauteed onion and garlic, fennel seeds, sage, panko breadcrumbs, nutmeg, salt and pepper, eggs and pistachios.
- Mix until fully combined. Your hands will likely work best.
Prepare the glaze
- Whisk together the jelly and the Tamarind paste. This will brush onto the pastry and caramelize nicely as it bakes.
Assemble the Rolls
- Lay out a cold sheet of puff pastry.
- Brush with an even layer of the tamarind-jelly mixture
- Form a long log of sausage mixture along one edge.
- Roll tightly into a log. Pinch the seam to seal.
- Slice into 1 inch round for mini sausage rolls.
- Place sausage -side up on a parchment lined tray
- Brush tops lightly with egg wash (optional)
Freeze
- Pistachio Tamarind Sausage Rolls freeze perfectly. Freeze on a tray until solid; 2-3 hours. Transfer to a freezer bag or container. Store for up to 3 months.
Bake
- Bake at 400 degrees Fahrenheit for 25-30 minutes, or until:
- .Pastry is puffed and golden
- .Sausage is fully cooked and safe to eat
- .The tops caramelize slightly from the the glaze
- To bake from frozen, simply add 3-5 minutes.
Notes
Nutrition
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