recipe for sausage rolls, please

morganlefay

I made Delia's last year for Xmas - either from her Xmas book, or the Winter cookbook. I think they were rough puff pastry and I have to say I'd never do them again. The pastry was quite hard to eat (my fault I suppose) BUT they simply oozed fat (I used very expensive, high meat-content sausages) and we all had to go and wash our hands after we'd nibbled them - beware !!

meritaten

any pastry can be used for sausage rolls, but for a change use bread dough! make up the bread dough (you will need about a pound and quarter to a pound and half) and set to rise, knock it back down again and divide into eight, skin the sausages and mould the dough around them - should be at least a quarter inch thick, but not more than half inch. leave in a warm place to rise again,then place in a preheated oven, gas 7 for 15 minutes, reduce the temp to Mark 4 and bake for another 20 minutes.
This recipe is from Favourite Picnic Recipes, by Carol Wilson. they are delish! I have made them with ordinary bread dough and with Ciabatta bread mix. both worked really well.

Penelope_Penguin

BonkeyDollocks wrote: »

Hi what pastry do i need to make sausage rolls i have been using just rol puff pastry (the block one) is this one correct?

As this has fallen from the front page of OS, I'll add it to the exisitng thread to give you more ideas

BonkeyDollocks

jackieglasgow wrote: »

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

Thanks Jackie . Do you make cheese and onin ones too? like how to you bind them together? your recipe sounds fab and i have GOT to try it!

jackieglasgow

No, I don't make cheese and onion ones, as I am the only cheese eater in the house. I make veggie haggis ones at new year though, the recipe for that is on the grocery challenge

Fruball

balmaiden wrote: »

I find this method of rough puff pastry so easy and good. 8oz plain flour, 4oz vegetable fat e.g "cookeen". put flour into a bowl take the vegetable fat straight from the fridge and grate it into flour, give it a quick stir with aknife so that it is evenly distributed add very cold water a little at a time, never over wet, and voila, perfect pastry

Absolutely brilliant!! :T

Inspired, I just whipped up a trayful of sausage rolls and the kids made little sausage and cheese pasties with ketchup in

Love the pastry. It doesn't puff very much, but enough that I would def use this recipe again which if I went to the trouble of making proper or rough puff pastry, I prob wouldn't bother.

Simple to make (foolproof!) and scrummy Thank you :j

Fruball

Oh, and I mixed in some sage and onion stuffing mix (dry) into my (good quality) skinned sausages.

Absolutely delicious

Tip, if you need to season your sausagemeat - have a small frypan on a hot flame and when you think you have the balance right, make a tiny thin patty (size of 10p will do) and fry it for a minute or so then taste - You often find you want to adjust something

I do that with hm burgers.

tartantotty

My mum and I both make Crunchy Sausage Rolls - which came from a Blue Peter Kids Cookbook from the 70s!

They are famous at family and friends gatherings and we are always asked to make them. Really easy too!

Get cheap (cheaper the better) white sliced loaf, cut of the crusts then cut in half. Using a heavy rolling pin, roll out the bread slices until they are flat.
Spread each slice with a wee bit of butter/marg, then a smear of mustard/ketchup/pickle/whatever (we use english mustard). Grate some cheese using the finest grater hole (dont the correct name!) and cover the bread slices lightly (you dont want too much or it oozes out!). At a narrow end of the slice, put on a chipolata sausage, then roll up the slice and secure with 2 bits of cocktail stick (we just break one in half). Place on a baking tray and cook in a preheated over at 180c for about 25mins, til nice and golden.

Leave to cool long enough to take the sticks out, then enjoy! They can be eaten hot or cold, and can be frozen raw, ready to cook.

I love them!!!:T

BonkeyDollocks

on my sausage rolls so what could i use instead? thanks

UnderPressure

A brush with milk will do the trick