Recipe from the Farmhouse Kitchen

I made this for Nigel years ago and we loved it.  It was such a fun way to use up greens, sneak veg into the diet of a non-vegetable eater and spice up these sausage rolls.  

1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

1 bunch Mustard Greens, stems removed, leaves chopped pretty small

2 or 3 Green Garlic

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

Salt and Pepper

2 sheets Puff Pastry I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Preheat oven to 375 F.  In a good sized skillet over medium-high heat, cook chopped bacon until mostly done, then add sausage, breaking it apart.  Once the sausage meat is broken apart, add the ground beef.  Cook until the beef is crumbly, but before it is completely done add the onions, and garlic.  Cook until the onion is somewhat soft then add the chopped mustard greens.  Continue cooking until tender.  Remove meat mixture from the hot pan and put into a large mixing bowl, allow to cool to the point of being able to handle.  Add the eggs, breadcrumbs, cheddar cheese, sage, nutmeg, salt and pepper, mix well.  Lay out puff pastry dough on a sheet of lightly floured parchment paper.  Put enough of the meat mixture across the length (leaving a good 2 inches of pastry above and plenty below) to make a big fat sausage.  Using the parchment paper to help you, roll the pastry over starting from the shorter top end, creating a lovely sausage log.  Repeat with the second sheet.  Brush both rolls with eggs wash and bake for 30 to 40 minutes until a deep golden brown.  Don’t worry if you have leftover meat mix, it tastes delicious fried up and served at breakfast!