recipe for sausage rolls, please

givememoney

I prefer shortcrust (homemade) to puff pastry, as all the shop ones are puff and it make a nice change to have shortcrust.

If you're not sure that is half fat to flour, rub well in, little drop of water then roll out.

Paulie'sGirl

Hi,

I use the Jus-roll all butter puff pastry - I think it makes delicious sausage rolls.

I use cumberland sausage meat in mine for a really flavourful roll.

Some people on this board use half pork sausage and half sage and onion stuffing to add flavour and make the meat go further. I haven't tried it, but the instructions are in the main Sausage roll thread.

I also glaze mine with egg wash. Just on the top though, or else it stops the puff pastry from raising properly.

PGxx

[Deleted User]

I sprinkle a few dried herbs or grated cheese on top of the egg wash before I cook them for a nice savoury flavour

jackieglasgow

I make veggie ones, so not quite the same but I use veggie sausage mix, and add grated carrot into it. For pastry I make puffpastry myself when I feel the need for some therapy, and freeze it in batches. If I haven't any, or am making them at short notice, Mr T do a nice ready rolled chilled one which is lower in fat, I think its delicious and quite like the fact that its not as greasy as normal shop bought stuff.

BonkeyDollocks

jackieglasgow wrote: »

I make veggie ones, so not quite the same but I use veggie sausage mix, and add grated carrot into it. For pastry I make puffpastry myself when I feel the need for some therapy, and freeze it in batches. If I haven't any, or am making them at short notice, Mr T do a nice ready rolled chilled one which is lower in fat, I think its delicious and quite like the fact that its not as greasy as normal shop bought stuff.

Jackie could you post your recipe for that please? thanks

LJM

i make my own shortcrust pastry for them and either use sausage meat from butchers or skin sausages i already have in the house

jcr16

i always use puff pastry, makes the best. i either buy a pack or make my own.

i always use a beaten egg to stick the pastry, and then brush the top with the egg and cover genrously with grated mature cheese. Devine. once you have made this this way , your never buy shop made again.

jackieglasgow

BonkeyDollocks (fab name BTW) Do you mean the recipe for puff pastry? The best one I have found is Rachel Allen's, I'll see if I can find a video for you, which will explain it better than I ever could, but actually it is a complete faff, as I said, I only do it if I need something to concentrate on to wind me down and not cheaper than shop bought stuff anyway. If its the sausage mix I just buy Asda own brand veggie sausage mix which is 79p a bag - but beware it needs loads and loads of seasoning. HTH

BitterAndTwisted

I've made sausage rolls in the past with shortcrust, flaky and rough puff pastry and I think that the flaky is the best. There are no rules, just what you think is the best choice.

jackieglasgow

http://uktv.co.uk/food/recipe/aid/607180/displayVideo/Hi Here's Rachel doing hers, she's my hero, I learned to make it at college, but she explains it ten times better than my lecturer ever did.