recipe for sausage rolls, please

Pink.

Hi wannasavemoney,

When I make sausage rolls I use ready made puff pastry.
Add some mixed herbs, parsley, black pepper and very finely chopped onion to sausage meat. Mix well.
Roll out the pastry.
Roll the meat mixture into a sausage shape.
Wrap in the pastry, and roll into a sausage shape. Add some egg to the edge of the pastry to 'glue' it.
Keep the join underneath and cut to the size you want.
Make slits in the top of each roll and brush with beaten egg.
Cook on a greased baking tray at 200 degrees until the pastry is cooked and brown.


We have an older thread that should help and has a recipe for flaky pastry so I'll merge your thread with it to keep all the suggestions together.

Pink

dawnybabes

For a change I put a dollop of BBQ relish on the inside of the pastry (hate throwing anything away and had to use it up !!)

wannasavemoney

Thanks for your replies and thanks to the thread fairy for merging a previous thread. Have decided to make hm saus rolls completely from scratch:eek: Have browsed the suggestions and am going to try the following: Use minced pork and make it finer by running it thro my hand held blade thing, add salt and pepper, mix with selection of fresh herbs out of garden possibly add chives? what do you think? Make own shortcrust pastry cos even with all the will in the world, doubt I will EVER be able to find the time or will to make my own flaky pastry. Put resulting mixture in pastry and bung in oven and hope?:o Do you think this will work? Anyway will let subconcious do its work while i'm asleep and may wake up with the answer tomorrow:D. Thanks for your suggestions so far. night.

Pink.

Your ideas sound great. For me sausage rolls mean flaky/puff pastry, but like you I can't bear the thought of making it myself which is why I buy it ready made.

Please come back and let us know how it works with shortcrust as it could mean a cheaper alternative for me if I could make my own pastry.

Pink

sweetmoneysaver

wannasavemoney wrote: »

Hi Sweet, would definitely like to make it hm that includes pastry:eek: Know it will be time consuming, hence would like to make large batches and freeze (I must be bonkers)! But would also like to see what completely hm sausage rolls taste like;) I'm sure there is a dfw out there somewhere who makes their own:rolleyes2

After some searching I found the recipe. It's from an old book that I had during my O level Home Economics called Food and Nutrition by Anita Tull. It's more of a theory book but has lots of the staple recipes and I remember this making really good pastry. So here goes ...

Flaky pastry or rough puff

225g (8oz) plain flour
75g (3oz) lard
75g (3oz) marg or butter
1/2 tsp salt to 450g (1lb) flour
20ml (1 tbsp) water to each 25g (1oz) flour
Lemon juice can be added to soften the gluten and form a more elastic dough: 20ml (4tsp) per 450g (1lb) flour

Cook at Gas 7, 220 degrees C (425 degrees F)
The time varies according to the recipe

Mix the two fats together on a plate so that they are evenly distributed in the pastry.
Shape the fat into a block and divide into 4 equal pieces.
Sieve the flour and salt, and rub in one quarter of the fat until evenly distributed. Tip: make sure that your hands are cold (run under the cold tap for a little while if needed)!
Add the liquid all at once and mix to a soft elastic dough.
Roll the pastry to a rectangle, 3 times as long as it is wide. Mark into three squares but don't score all the way through.
Divide the next quarter of fat equally on the top 2 thirds of the rectangle (don't spread put on little individual blobs in an equal spaced out fashion).
Fold the bottom third to the middle and the top third to the bottom.
Seal the edges, and place in the fridge for at least 5 mins to harden the fat or you can try the freezer. Make sure you wrap the pastry in cling film to stop it drying out.
Remove from fridge/freezer. Give the pastry a quarter turn.
Roll out to a rectangle and reapeat the divison of fat, folding, resting and rolling with the last two quarters (three times in all). Then repeat the rolling, folding and sealing one more time without fat. Leave the pastry to rest for 10 mins and use as required.

Told you it was time consuming!

For a rough puff try:

Follow the directions for flaky pastry down to rubbing 1/4 of fat into the flour.
Cut up the remaining fat into small pieces and stir into the rubbed-in mixture.
Add the water all at once and mix to a dough that will be lumoy due to the fat.
Roll into a rectangle as for flaky pastry, and roll and fold without extra fat 4 times in all, resting the dough in between, as for flaky pastry.

For both these methods make sure that the fat is cold and that you use a well-floured board and rolling pin. I had a glass rolling pin with rubber ends which was perfect for pastry making as it was hollow and could be filled with ice-cold water.

Hope this is helpful. Let us know how you get on.

wannasavemoney

sweetmoneysaver wrote: »

After some searching I found the recipe. It's from an old book that I had during my O level Home Economics called Food and Nutrition by Anita Tull. It's more of a theory book but has lots of the staple recipes and I remember this making really good pastry. So here goes ...

Flaky pastry or rough puff

225g (8oz) plain flour
75g (3oz) lard
75g (3oz) marg or butter
1/2 tsp salt to 450g (1lb) flour
20ml (1 tbsp) water to each 25g (1oz) flour
Lemon juice can be added to soften the gluten and form a more elastic dough: 20ml (4tsp) per 450g (1lb) flour

Cook at Gas 7, 220 degrees C (425 degrees F)
The time varies according to the recipe

Mix the two fats together on a plate so that they are evenly distributed in the pastry.
Shape the fat into a block and divide into 4 equal pieces.
Sieve the flour and salt, and rub in one quarter of the fat until evenly distributed. Tip: make sure that your hands are cold (run under the cold tap for a little while if needed)!
Add the liquid all at once and mix to a soft elastic dough.
Roll the pastry to a rectangle, 3 times as long as it is wide. Mark into three squares but don't score all the way through.
Divide the next quarter of fat equally on the top 2 thirds of the rectangle (don't spread put on little individual blobs in an equal spaced out fashion).
Fold the bottom third to the middle and the top third to the bottom.
Seal the edges, and place in the fridge for at least 5 mins to harden the fat or you can try the freezer. Make sure you wrap the pastry in cling film to stop it drying out.
Remove from fridge/freezer. Give the pastry a quarter turn.
Roll out to a rectangle and reapeat the divison of fat, folding, resting and rolling with the last two quarters (three times in all). Then repeat the rolling, folding and sealing one more time without fat. Leave the pastry to rest for 10 mins and use as required.

Told you it was time consuming!

For a rough puff try:

Follow the directions for flaky pastry down to rubbing 1/4 of fat into the flour.
Cut up the remaining fat into small pieces and stir into the rubbed-in mixture.
Add the water all at once and mix to a dough that will be lumoy due to the fat.
Roll into a rectangle as for flaky pastry, and roll and fold without extra fat 4 times in all, resting the dough in between, as for flaky pastry.

For both these methods make sure that the fat is cold and that you use a well-floured board and rolling pin. I had a glass rolling pin with rubber ends which was perfect for pastry making as it was hollow and could be filled with ice-cold water.

Hope this is helpful. Let us know how you get on.

Sweet what are u trying to do to me???!! Think I'll stick to the notion of just using shortcrust pastry and let you all know how I get on. Won't be until towards the end of next week tho, two young boys to keep amused, great great granny to visit, husband to pack off back to work. May get round to doing it towards the end of next week! Even then will have to set aside a whole day if I intend to do the flaky pastry palaver! PLEASE someone comeup with a five minute no, ONE minute pastry!!!:undecided

sweetmoneysaver

Sorry!!!!!

Told you it was a time consuming one. The rough puff was still good but a bit quicker. Good luck with the shortcrust, let us know how it turns out. Remember as my old teacher used to say, you need cold hands but a warm heart to make good pastry. Very corny but true! :cheesy:

deaks_2

I always add some sage and onion stuffing mix and a chopped onion to the sausage mix ... just make up the stuffing mix as per the instructions on the packet, finely chop an onion and mix both into the sausage meat.

ONE minute Puff Pastry - BUY it! - takes less than one minute! and works out cheaper for me, as I would have to chuck the whole lot away and visit the Dentist if I made the pastry!

Much nicer than standard sausage rolls

balmaiden

I find this method of rough puff pastry easy peasy and very good. Half white fat e.g cookeen to flour in other words ,

balmaiden

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