recipe for sausage rolls, please

Counting_Pennies_2

http://www.deliaonline.com/recipes/type-of-dish/picnic-fare/sausage-rolls-with-sage-and-onion.html

Even Delia goes for ready made puff.

I made these last year, they are lovely.

hth

jcr16

when i make them i always keep the sausage meat fairly thin inside. i use sausages, de-skin them and roll them thinner to proberly about 1cm thick. i do use an egg wash for the top and to help the pastry stick to itself. and then i sprinkle on grated cheese.

i cut my sausage rolls about 2 or 3cm in size. sometimes i will make them slightly bigger if they are going to be for lunches rather than a buffet finger food.

scotsaver

MKS wrote: »

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!!

MKS - I always mix Stuffing into my sausagemeat too before making my Sausage rolls and they are yummy, also makes the Sausagemeat go further.;)

phizzimum

you could also make a sausage pie for dinner.

roll pastry out into a rectangle and cut into 2 pieces, one slightly larger than other. put sausage meat in middle of smaller piece (you can add seasoning, herbs, onions, grated veg, whatever you like) then put the larger piece over the top and seal edges.

cook for about 20/25 mins at the temp on the pastry packet

Vaila

scotsaver wrote: »

MKS - I always mix Stuffing into my sausagemeat too before making my Sausage rolls and they are yummy, also makes the Sausagemeat go further.;)

definetly try this, I do the same but a veggie version

JulieGeorgiana

I do a sausage jalousie, which basically means you cut the pastry in half, place the sausage meat on it, and then slice the pastry and plait it!

The family love it!

Also you can add petit pois, sweetcorn and carrot to bulk out, as they are sweeter they taste wonderful

zippychick

ive merged this with the sausage rolls thread

Primrose

The most delicious sausage rolls I've ever eaten were made by a lady who makes hundreds of them for all kinds of fund raising affairs and she mixes grated apple in with the pork sausage meat.

daisiegg

I have a huge craving for sausage rolls and have got sausagemeat and pastry. Usually I add finely chopped onion to the sausagemeat and spread the pastry with chilli jam and my sausage rolls are really tasty.

However I don't have any onion in at all (very unlike me!) and no chilli jam.

Any suggestions what I could add to make the sausage rolls tasty? I probably have most sauces/condiments/store cupboard ingredients you could think of but just low on fresh veg at the moment.

Thanks in advance...I am desperate to make these NOW! :rotfl:

Soworried

Do you have any stuffing mix in?