recipe for sausage rolls, please

helen81_2 · 17 March 2006 at 3:58PM

Hi, has anyone ever made sausage rolls using hotdog sausages instead of normal sausages?..If so, are they nice?

Thanks xx

Pink. · 17 March 2006 at 4:10PM

I have only ever made sausage rolls using sausage meat, but if you like hotdog sausages (I have never had them) then there is no reason why your sausage rolls shouldn't taste lovely.

Pink

FunkyFairy · 17 March 2006 at 4:13PM

You can make them with normal sausages. I have used the shop brought pre-cooked sausages before.

Queenie · 17 March 2006 at 4:24PM

helen81 wrote:

Hi, has anyone ever made sausage rolls using hotdog sausages instead of normal sausages?..If so, are they nice?

Thanks xx

Are they tinned or vacuum packed?

I've never made sausage rolls with them

Quicker, more fuel efficient to simply reheat and slap in a bap as a hotdog.

ladygrey_2 · 23 March 2006 at 7:48PM

they do go very sloppy when overcooked too

skinless sausages are great for quick, easy sausage rolls

bigmuffins · 23 March 2006 at 8:42PM

I use chicken or lamb mince - recipe link if that helps:
http://forums.moneysavingexpert.com/showthread.html?p=781237&highlight=chicken+sausage#post781237

My family love them.

We don't eat ready made ones or hotdogs so can't compare sorry.

Chell · 23 March 2006 at 10:49PM

I use Sosmix to make veggie ones. I mix half a pack with half a pack of sage and onion stuffing for herby sausage rolls.

mirry · 25 November 2006 at 11:22AM

Hi, does anyone know of a great way to make sausage rolls ?

Ive taken the sausages out of the freezer this morning and would love to make the pastry. I did it years ago but cant remember how to get the perfect pastry ?

any tips appreciated

TOBRUK · 25 November 2006 at 11:54AM

I always make flaky pastry for sausage rolls which is quite a long process but well worth it.

8oz Plain Flour
Pinch salt
6oz butter or margerine and lard mixed
4 and a half fluid ounce cold water to mix (approximately)

1. Mix the flour and salt in basin, divide the fat into 4 portion on a plate. Put one quarter into the flour and rub it in.

2. Mix to a pliable dough with cold water and turn onto lightly floured surface - knead well.

3. Roll into an oblong about (14x6 inch) keeping the sides quite straight and the top flat.

4. Mark (lightly) the pastry into three equal portions without cutting it up. Dot the second quarter of fat over the top two-thirds, then fold the bottom third up over the middle and the top third down.

5. Seal the ends with a rolling pin and give the pastry a quarter turn so that the folded end is to the right or left.

6. Repeat numbers 3, 4 and 5 with the remaining two quarters of fat. Cover and chill after each rolling - about 20mins.

7. Roll out once more and fold up as before, cover and leave in a cold place for at least 30 mins before use.

Always take care to roll out the pastry away from you and do not break the air bubbles that will rise. Ensure the fat is cold and hard.

gingin_2 · 22 December 2006 at 8:04PM

I have just made a batch of plain sausage rolls but does anyone do anything to them to make them more exciting. I still have half of my sausagemeat left and hoping for some inspiration please?

thriftlady_2 · 22 December 2006 at 8:11PM

I always add grated apple and onion

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recipe for sausage rolls, please

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