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Recipe: RGE RD’s Sausage Rolls In Black Garlic Coulis

Chef Blair Lebsack and his partner and general manager Caitlin Fulton are known for the locally-sourced menu at their restaurant RGE RD, but the inspiration for menu and dish ideas extend far beyond our provincial boundaries. At last year’s Christmas in November, chef Lebsack and Caitlin shared their philosophy that eating needs to be fun – inducing this recipe for RGE RD’s Sausage Rolls In Black Garlic Coulis.

If your new year’s resolution involves getting more creative in your kitchen, this recipe is a great way to incorporate a unique ingredient that has gained attention in recent years. Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves which produces wild new flavor compounds responsible for the deep taste of seared meat and fried onions.

What you’ll need…

Sausage Rolls
1 kg apple-sage pork sausage meat, divide evenly into 4 portions
2 sheets puff pastry 10”x15”
1 egg – (for egg wash)

Black Garlic Coulis
100g black garlic(about 9-10 cloves)
250 mL vegetable stock
10mL sherry/cider vinegar
2.5 mL lemon juice
30g hemp seeds
10 mL (or to taste) kosher salt
20g shallots
5 mL hot sauce

Directions:

Line baking sheet with parchment paper.

In a bowl, beat 1 egg with 10 mL of water for your egg wash.

On lightly floured surface roll out puff pastry to 10”x15” and 1⁄8” thick. Cut into 3 pieces keeping the width, so each 10”x 5”. Prepare 4 sections of 10”x 5”. (reserve remaining
store bought for another purpose). Form the sausage meat into a log about 1.5” (3cm) diameter and x 10” long; long enough to fit the width of the pastry. Place just in from edge of puff pastry.

Fold long sides over to cover the filling and slightly overlap. Press and seal. Repeat for remaining 3 pieces. Cut the 4 logs of sausage roll into 1” pieces (10/log) for 40 pieces.

Place sausage roll pieces on baking sheet, 1” apart. Make sure the seam on each is at the bottom and not showing. Brush tops with egg wash and bake for 15-20 minutes until golden brown in 425F oven.

For the black garlic coulis, put all ingredients into a blender and blend until smooth and thickened. Wipe down sides if necessary and re-blend to get proper consistency.

Serve sausage rolls warm or at room temperature.