In collaboration with Thermapen.
Slow cooked pulled pork flavoured with sweet and smokey Cajun spices traditional to Louisiana add a delicious twist to a traditional sausage roll. If you often have tonnes of pulled pork left and not sure how to reuse the leftovers, then wrapping them in puff pastry and reinventing them into sausage rolls is definitely the way forward. These would be great to serve guests at any upcoming Bonfire Night Party’s as a savoury offering and they couldn’t be any simpler to make.
Now that party season is upon us and the autumn festivals are underway in the run-up to Christmas (sorry if it’s too early to mention the C-word for you just yet!) you’ve probably been invited to some parties or planning on hosting a dinner or party to celebrate. Planning a party can be stressful as it is, without the food causing you to pull your hair out too. These sausage rolls only contain 6 ingredients and mean that you can remain all calm and collected knowing that you’ve got something to offer your guests that hasn’t made you break out in a sweat.
I cooked my pork shoulder in the oven on a low heat for 6 hours, but you could use a slow cooker too if you prefer. To make sure the pork was fully cooked, but not overcooked I made sure that it had reached its optimum cooking temperature of 71 degrees using my SuperFast Thermapen 4 Thermometer. Personally, it really takes the guesswork out of cooking – ensuring that your meat is cooked to perfection. Also, it’s extremely fast giving an accurate temperature reading in 3 seconds.
Slow cooked pulled pork flavoured with sweet and smokey Cajun spices add a delicious twist to a traditional sausage roll.
- Boneless pork shoulder (around 2.5 kg)
- 2 onions, sliced
- 100 ml of water
- 5 tbsp Louisiana pulled pork paste
- 1 sheet of ready roll puff pastry
- 1 beaten egg
Preheat the oven to 150 degrees.
To check that the pork is cooked check that the meats core temperature has reached 71 degrees using a SuperFast Thermapen 4 Thermometer.
Let the pulled pork cool and prepare the pastry.
Cut the pastry in 2 by cutting down the entire length.
Spread a small amount of the pulled pork down the entire length of the 2 pieces puff pastry leaving a 2 cm gap at the edge.
Fold over the pastry and seal with the beaten egg. Cut into sausage rolls and brush with the egg wash.
Bake in the oven for 10-12 minutes at 200 degrees until golden brown.
People may be surprised to see a sausage roll recipe on a wellbeing blog, but I do eat the occasional sausage roll, which I don’t see as a problem as I do enjoy them. This blog has always been an extension of myself and the recipes that I share represent the kind food that I love to eat, whether they are considered “healthy” or not. I find this topic very subjective anyway, so I always aim for balance and endeavor to nourish my soul as well my body through food.
We’re going to be heading to the local firework display at the weekend, it will be Aiden’s first ever time going. I always thought that the fireworks were too loud for his little ears, but he’s 3 now so I think he’s going to love it. I’ve got some leftover Louisiana pulled pork stashed in the freezer so I can make a batch of these sausage rolls.
How are you celebrating Bonfire Night this year?
*This post was commissioned by Thermapen, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.