recipe for sausage rolls, please

janeawej

triticale wrote: »

I always use milk, can't justify wasting a whole egg just for a few brushes worth!

Me too this always seems terribly extravagant, if im baking sweet food, I often brush the pastry with cold water and sprinkle sugar on top to give a lovely crispy sugary coating otherwise its milk I use

meritaten

janeawej wrote: »

Me too this always seems terribly extravagant, if im baking sweet food, I often brush the pastry with cold water and sprinkle sugar on top to give a lovely crispy sugary coating otherwise its milk I use

so do I! but I dont brush the water on I just put it under the cold tap with the water drizzling out then tilt the pie or tart! then sprinkle on whatever sugar I have. lovely crisp crust every time!

for sausage rolls I do prefer milk, though water will still work!

Justamum

I don't bother brushing with anything!

[Deleted User]

never wasted an egg on s.rolls in my life I usually brush with milk and sprinkle a little grated cheese on the top or sesame seeds for a bit of flavour

zippychick

I've merged this with our sausage roll thread

smiler34

I know it's a bit of an anti OS but I have some ready rolled puff pastry and some sausage meat, can I make sausage rolls and if so how? How thick should the meat be in the pastry and how long will they keep? Any other recipes for sausage meat?

Thanks

zippychick

this thread on sausage meat should help

I would - guess - and try a couple using your own judgement and then take it from there. Hopefully some sausage roll conisseurs will be along shortly

I would roll it up and probably egg glaze it - but do read the links provided as Im only guessing

Sausage rolls should also help you see how others do it

ill merge this later
Zip

Kitchenbunny

Hi there,

Thanks, Zip, for the links to the other threads - I shall have a look at those later too as I'm always looking for new sausage ideas.

Whenever I make sausage rolls, I buy the thin sheets of ready-rolled puff pastry and cut the strips to about 5 cm (2") wide and make a sausage of the sausagemeat. Then I put the sausagemeat roll in the centre of the puff pastry strip and lightly brush one edge with a little water to help seal it and roll the pastry around it. You can then cut it into whichever size you'd like. I tend to make them about 8-10cm long so that you get more than one little mouthful, but if you want to make them smaller, just cut to the size you want.

Hope that helps.

KB xx

freyasmum

smiler34 wrote: »

I know it's a bit of an anti OS but I have some ready rolled puff pastry and some sausage meat, can I make sausage rolls and if so how? How thick should the meat be in the pastry and how long will they keep? Any other recipes for sausage meat?

Thanks

You certainly can.

Just roll the sausage meat into a, ahem, sausage shape Maybe slightly thinner than a bought sausage - though it totally depends how big you want them to be. My mum makes monster ones and they're scrumptious - then dampen the pastry and roll over the sausagemeat. Brush the tops with egg wash - try not to overload and have it all running down the sides - and cook till done. It really couldn't be easier.

Btw, there's nothing wrong with shop-bought puff pastry. It's a bit of a faff to make. I buy it if I see it reduced and freeze it

MKS

I always add approx a third of made up sage and onion stuffing to the sausagemeat first and mix it together and then cut the pastry to approx 4 inches (10cm) wide. Spoon the mixture onto the pastry in a line, to cover approx 1.25 inches (3cm). Use either egg mixed up or milk and brush onto one side of the pastry approx a third of an inch (1 cm). Pull the top of the pastry over to meet the brushed side and press lightly together. With a fork, press the edges together the length of the roll, then with a sharp knife make 'feathery' indentations along the side where it was 'forked'. (This makes it puffier at the sides). Cut to required size and make a small slit in the middle of the top of the sausage roll. (for steam to escape). Put on oa baking tray and brush rolls with either the egg or milk. Bake in a preheated oven, mine is fan assisted, on 185 c (approx gas 6-7) for approx 18 mins (don't open the oven or they will go flat!). After 18 mins, I open the oven and turn the tray around and then cook for another 6-7 mins. (dependent on how 'brown' you want them. I usually make loads at a time (Christmas - 237 were made and last one eaten last week!) cook the amount that I want for now and then freeze the rest in bags of approx 12-18. If freezing, leave the last egg/milk wash until you cookthem from frozen. Bake the same as before but increase the time to approx 10-12 mins after you turn them around. Sorry about the lack of 'cookery terms' but I hope you understand what I mean!!