- Ingredients -
1 lb Pork or wild hog, cubed
¼ lb Pork fat cubed (more or less, to taste)
½ t Salt
Pinch of red pepper flakes
1 t Garlic powder or 1 T fresh garlic
1 T Dijon mustard
½ t Pepper
2 Eggs
½ C Panko bread crumbs or saltine crackers, crushed
1 Package puff pastry
- Tools -
Weston Meat Grinder
Process the pork and pork fat through the Weston Grinder twice at the largest setting.
Once the sausage is ground, add the salt, pepper, garlic,
red pepper flakes, mustard, eggs, and panko.
Place a ½ inch to 1 inch diameter cylinder of the sausage mixture
along one side of the puff pastry.
Roll the sausage up, forming a log.
Cut the log into 2 inch slices.
Place the
sausage rolls on a cookie sheet in the center rack of the oven.
Bake for approximately 20 minutes or until the puff pastry
is golden brown on top.
