Print
MEXICAN SAUSAGE ROLLS WITH PIT BEANS

It is very rare that I can conclude my visit to the butchers without a purchase of a cheeky sausage roll.  And I'm not my own.  I have the Great British public right behind me.  Greggs sells over 2.5 million of these flaky porky delights every week.  Yes the Brits, we love our sausage roll.

Which set my mind racing to create my own "fusion cuisine".  Quickly checking that it had not been done before (no) I developed the MEXICAN SAUSAGE ROLL, all the yummy goodness of a sausage roll combined with gooey cheese and pepper jack spices.  On the prototype the whole lot were snarled up by our friends and family dipping there porky hand held treats in salsa and smashing them in their faces.  This one is definitely a winner.

Course: Main Course
Cuisine: Mexican
Keyword: homemade, mexican, pastry, sausage roll
Servings: 28 sausage rolls
Author: jacksmeatshack
Ingredients
For the Pit Beans
  • 1 red onion diced
  • 1 pack of streaky bacon diced
  • 1 handful of leftover brisket or any other beef including mince
  • 2 tins mixed beans
  • 1 tbsp of Jack’s Meat Shack Texas Rodeo multi purpose seasoning
  • 100 g ketchup
  • 2 tbsp apple cider vinegar
For the sausage rolls
  • 350 g sausage meat
  • 1 pack ready rolled puff pastry
  • 200 g Mexicana Cheese
  • salt and pepper
  • 1 egg to egg wash
Instructions
  1. Preheat the grill to 200C.
  2. Add some oil to a cast iron pan and heat on the side burner. Add the bacon and allow some colour to form before adding in the red onion to sweat down.
  3. Add the brisket, the mixed beans, ketchup and apple cider vinegar and mix well. Allow to bubble for a few minutes then place in the main grill to come up to temperature slowly.
  4. To prepare the sausage rolls, add the meat and cheese in a mixing bowl and season with salt and pepper to taste.
  5. Roll out the puff pastry on to a board. Add a line of the sausage meat and Mexicana Cheese mixture in the middle of the pastry.  Add a line of egg wash to the far long end of the pastry. Roll the near side of the pastry inwards then the far side of the pastry on top using the egg wash to seal the roll.
  6. Trim your long sausage roll into hand held size and egg wash the top of each roll to get a lovely golden colour during the baking process.
  7. Place the sausage rolls evenly on a pastry sheet and bake at 200C until the pastry is crispy and the internal temperature of the sausage reaches 70°c then remove from the grill with the suit beans.
  8. Dish up your sausage rolls with a good helping of pit beans and enjoy.