Sausage Roll with Mock Gooseberry Compote

Ingredients

• Reconstitute the Mock Gooseberry Powder according to package directions to creat
• In a small pan over medium-low heat, melt the beef dripping or duck fat . Add th
• In a bowl, combine the sausage meat with salt and garlic powder. Add hand-hot wa
• Once the onions have cooled, fold them into the seasoned sausage mixture
• Assemble the roll
• Preheat your oven to 350°F . Line a baking sheet with parchment paper
• Roll out the puff pastry sheet on a lightly floured surface if needed. Brush the
• Spoon half of the sausage and onion mixture in a 1.5-inch wide column lengthways
• Pile the reconstituted gooseberry compote along the full length on top of the sa
• Top with the remaining sausage and onion mixture, spreading it evenly over the c
• Carefully fold the pastry over the filling, wrapping it quite tightly around the
• Brush the entire surface generously with egg yolk, then sprinkle evenly with toa
• Bake and serve
• Bake for approximately 25 minutes, or until the pastry is golden brown and the i
• Transfer to a wire rack and let cool for at least 10 minutes before slicing
• Slice into portions and serve warm or at room temperature
• Cook's Notes
• The egg white barrier is crucial for preventing the moist filling from making th
• Don't rush the onion caramelization - proper deep golden color develops the swee
• If your sausage mixture seems too wet, refrigerate for 15 minutes before assembl
• The roll can be assembled ahead and refrigerated for up to 4 hours before baking
• Leftovers keep well for 2-3 days refrigerated and can be gently reheated in the