Pork and garlic sausage rolls with gochujang ketchup

Directions

Pork, Garlic and Sesame Sausage Rolls

1. In a large bowl, combine the grated ginger, chopped garlic, panko breadcrumbs, sesame oil, dark soy sauce, and two eggs. Mix well to form a cohesive mixture.

2. Stir in 80g (2¾ oz) of the white sesame seeds and the pork mince. Add the salt and mix thoroughly, using your hands if possible, to ensure even distribution.
3. Lay a large sheet of greaseproof paper on a work surface. Place the sausage mixture in a line down the centre of the paper. Roll the paper tightly around the mixture to form a compact log, pressing out any air pockets.
4. Cut each sheet of puff pastry in half lengthwise. Unwrap the sausage log and cut it into two equal pieces. Place one piece of the sausage mixture along the edge of each puff pastry half.
5. Beat the remaining egg and use it to brush one long edge of each puff pastry strip. Roll the pastry around the sausage mixture, ensuring about a 0.5 cm (¼ inch) overlap. Seal the edges by pressing down gently.
6. Place the rolled pastries onto a greased tray and freeze for 1 hour to firm up.
7. Once firm, remove the rolls from the freezer and cut them into 2.5 cm (1-inch) thick pieces.
8. Line an oven tray with greaseproof paper. Arrange the sausage roll slices on the tray, leaving space between them. Brush the tops with the remaining beaten egg and sprinkle the rest of the sesame seeds over them.
9. Preheat your oven to 180°C (fan) / 200°C / gas mark 6 / 400°F. Bake the sausage rolls for 25–30 minutes, or until the pork filling is cooked through and the pastry is puffed and golden.
10. Serve hot with gochujang ketchup or your favourite dipping sauce.

Gochujang ketchup

1. Place a medium-sized saucepan over medium to medium-high heat and add the oil.

2. Once the oil is hot, add the diced shallots, diced garlic, and a pinch of salt. Sauté for 3–4 minutes until soft and fragrant.
3. Stir in the gochujang, brown sugar, and white vinegar. Cook for 4–5 minutes, stirring occasionally, over medium heat to combine the ingredients.
4. Pour in the tomato passata and stir to mix everything together.
5. Fill the passata jar one-third full with water, shake well, and pour the water into the saucepan. Stir to combine.
6. Reduce the heat to medium-low and simmer the mixture for 35–40 minutes, stirring occasionally, until it thickens slightly.
7. Once the mixture has cooked down, transfer it to a blender and blend until smooth.
8. Pour the blended mixture into a sanitized jar and let it cool.
9. Store the gochujang ketchup in the fridge for up to two weeks.