A Great Way to use up Pulled Pork
If you are anything like me I always tend to cook more than I need. I am of the school that it is better to have more food than required rather than run out. The downside is that I am often left with food, that either ends up in the freezer or in the bin.
I love sausage rolls so using left-over pulled pork to create BBQ Pulled Pork Sausage Rolls gives a different take on sausage rolls, that really does taste great.
The Preparation and Cook
Once you have the pulled pork, place it in a food processor and zap it until you have small, fine pieces of pork meat.
Next, mix it with sausagemeat, BBQ sauce, Lizano Salsa (or Worcester Sauce). The best way to do this is to get your hands into the mixture to really combine well. You can also add other ingredients, such as apple if again you want a little twist on your sausage rolls.
Add the meat mixture to the pastry and once covered in the pastry, brush with egg and then sprinkle your favourite BBQ rub over the top. Place in the oven and cook for 20-25 minutes, then remove and enjoy!
These sausage rolls tasted great! The pulled pork really does add a different dimension to sausage rolls. I also like the fact that by using different a BBQ sauce and BBQ rub, you can really personalise these sausage rolls. Next time you have some spare pulled pork left over why not give them a go?!?
BBQ Pulled Pork Sausage Rolls
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the BBQ Pulled Pork Sausage Rolls
- 700g Sausagemeat
- 500g Pulled Pork
- 2 sheets of Jus-Rol Puff Pastry
- 4 Tbsp of BBQ Sauce
- 1 Egg (beaten)
- 1 Tbsp of Lizano Salsa (or Worcester Sauce)
- Your Favourite BBQ Rub
Measure out the pulled pork and then add it to a food processor. Pulse until the pork is quite fine, although having a few larger pieces in the mix is fine.
In a bowl mix together the pulled pork, sausage meat, Lizano salsa, and BBQ sauce. The best way to do this is to do it with your hands so you can really combine the mixture well.
Lay the Jus-Rol pastry sheets out on a clean surface and cut it in half lengthways. Take the meat mixture and shape it into a sausage shape. Place in the centre of one of the halfs and repeat until you have a long snake of meat the length of the pastry.
Beat the egg in a cup. Fold one side over the meat mixture. Brush the edge of the other side of pastry with the egg and then fold over. With your finger gently flatten the pastry, trying to remove any visible signs of a seem. Repeat this process until you have 4 long sausage shapes.
Now cut the pastry to the size of sausage roll you want. I cut them to a size where I got 8 per length. Once you have cut them brush with the beatn egg and sprinkle with your favourite BBQ rub.
Place them in an oven at 180c and cook for around 20-25 minutes until turning a golden brown. Remov and then place on a wire rack to cool.