Filipino Inspired Sausage Rolls with UmamiBee Dish Lifter and Banana Ketchup

2 days ago

2 min read

Filipino Inspired Sausage Rolls with UmamiBee Dish Lifter

This sausage roll became a special part of UmamiBee's early journey. After our young brand became a finalist in the New Zealand Food Awards, Cuisine Magazine featured a recipe using our UmamiBee Dish Lifter, previously called Trio Ginisa, together with our Going Bananas fermented banana ketchup. That early recognition helped open the door for our Filipino inspired flavours to be enjoyed in a much loved New Zealand favourite.

The recipe featured in Dish Magazine

The original feature used plain sausage meat, puff pastry and sesame seeds, with UmamiBee Dish Lifter mixed directly into the filling. The rolls are baked until golden and served with UmamiBee Going Bananas. I have written the method below in a practical home kitchen format so you can make it confidently.

Ingredients

500 g good quality sausage meat, or plain sausages with casings removed 4 tablespoons UmamiBee Dish Lifter Original 400 g ready made puff pastry 1 egg, beaten 2 tablespoons sesame seeds UmamiBee Going Bananas, to serve

Method

1. Place the sausage meat in a bowl. If using sausages, slit the casings and remove them. 2. Add Dish Lifter and mix until evenly combined. 3. Cut the pastry into two long rectangles. Place half the filling along the centre of each piece. 4. Brush one long pastry edge with water. Roll the pastry over the filling and finish seam side down. 5. Chill the rolls for at least 30 minutes so the pastry firms up. 6. Heat the oven to 180°C. Cut each roll into 3 cm pieces and place on a lined tray. 7. Brush with beaten egg and sprinkle with sesame seeds. 8. Bake for 25 to 30 minutes, until puffed, golden and cooked through. 9. Serve warm with UmamiBee Going Bananas.

Why the pairing works

Dish Lifter brings roasted allium and savoury depth into the filling, while Going Bananas adds sweet, tangy fermented banana flavour at the table. Together they turn a familiar sausage roll into something with a proud Filipino accent.

Food safety and storage

Keep the sausage mixture chilled while shaping. Cook until the centre reaches 75°C or the filling is fully cooked with no pink centre. Refrigerate leftovers within 2 hours and use within 3 days. Baked rolls can be frozen, then reheated until piping hot.