- 1 lb ground pork
- 1 lb ground lamb or beef
- 1 medium carrot, peeled & finely sliced
- 1 medium onion, finely diced
- 1/2 cup heavy cream
- 2 slices white bread
- 1/2 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1 tablespoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground white pepper
- 2 sheets puff pastry (17.3-ounce box), thawed
- 1 egg white whisked with 1 tablespoon water for eggwash glaze
Cut bread into cubes and place in food processor. Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside.
Place ground beef or lamb into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork.
To the meat, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough.
Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips.
Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together.
Cut each sausage roll into 4 pieces. Place on prepared baking pan seam-side down. Repeat with remaining sausage and puff pastry sheet.
Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving.