It is always time for a snack and because I love savory pastries and kimchi I thought I’d combine them in these fantastic kimchi sausage rolls. The kimchi makes the filling extra juicy and the tanginess cuts the richness of the sausage meat.
You can make your own kimchi, but ready made is fine for this recipe. You can find kimchi in jars, tins and bags in Asian grocery stores. Some countries have it available in regular supermarkets.
Gochujang is a Korean pepper paste. It is sold in tubs in Asian grocery stores and some regular supermarkets. As far as I know, there are no products with which you can satisfyingly replace it. Different spicy sauces and chili flakes have their own flavor profile and strength. Click here for more gochujang recipes.
Making sausage rolls
I follow the same method for most of my sausage rolls. 1 roll of fresh puff pastry together with a base filling of 400 grams of sausages. I fold the dough in half lengthwise and unfold, to find the line in the middle. Along this line I cut the dough into 2 long strips.
With my fingers and a spoon I divide the filling neatly lengthwise, over the center of the puff pastry. Fold the bottom edge over the meat, wet the top edge with your fingers or a pastry brush and fold it over the bottom edge. Press gently and turn the entire roll over so that the seam is at the bottom.
Then cut into small sausage rolls and place on a baking tray lined with parchment paper. Brush with beaten egg, sprinkle with sesame seeds and bake in the middle of the oven at 200°C/400°F for 20-25 minutes.
After baking I place the sausage rolls on a clean sheet of parchment paper, so that they don’t sit in the rendered fat and moisture.
- Cutting board
- Chef’s knife
- Big bowl
- Small bowl
- Pastry brush
- Frying pan
- Baking tray covered with parchment paper
- Kitchen scales
Let the kimchi sausage rolls cool completely and refrigerate in an airtight container. To reheat, place them in the middle of the oven at 175°C/350°F for about 15 minutes.
More sausage rolls
- 2 tbsp vegetable oil
- 2 small onions, finely chopped
- 130g kimchi (drained), finely chopped
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 400g sausages
- 1 roll of fresh puff pastry
- 1 egg + pinch of salt
- Black sesame seeds
Kimchi sausage stuffing
Heat a pan over medium heat with 2 tablespoons of vegetable oil . Add the finely chopped onion and the kimchi together with 1 tablespoon of gochujang and 1 tablespoon of soy sauce . Panfry for about 5 minutes , so the moisture of the kimchi evaporates and it can caramelize a bit. Remove from heat and let cool.
Preheat the oven to 200°C/400°F and cover a baking tray with parchment paper.
Take a large bowl and remove the sausage meat from their casings, add 1 teaspoon of sesame oil and the cooled kimchi mixture. Mix thoroughly.
Folding sausage rolls
Remove the puff pastry from the refrigerator according to the packaging. It often needs to get to tempurature before use. Set aside a bowl of water with a pastry brush.
Place the sheet of puff pastry horizontally in front of you. Fold in half lengthwise, lightly press the folded egde and unfold again. Now you will see a line across the center of the dough. Cut the dough into 2 long horizontal strips.
Divide the sausage filling over the center of the dough. Use a spoon to evenly distribute the meat and create clean edges.
Fold the bottom edge of the dough over the filling. Wet the top edge of the dough with your fingers or a brush. Fold this over the bottom edge of the dough and press gently. Carefully turn everything over so that the seam is at the bottom.
Bake sausage rolls
Cut small sausage rolls about 6cm/2.5" wide. Do not press too hard when cutting. Place the sausage rolls on the baking tray with as much space between them as possible.
Beat 1 egg with a pinch of salt . Brush the sausage rolls with a thin layer of egg and then sprinkle with black sesame seeds .
Bake in the middle of the oven at 200°C/400°F for about 25 minutes .
Immediately place the sausage rolls on a clean sheet of parchment paper, so they don't sit in the rendered fat and moisture.
Let cool slightly before eating.
Use neutrally flavored sausages for the best result.