recipe for sausage rolls, please

wannasavemoney

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

Now that is more like it Bal! This I am definitely going to try! Whats it like to roll out, and do you think it would work with half veg fat and half butter?

balmaiden

As long as you dont have the pastry too wet or too dry, and flour your board well its easy peasy to roll out.As for half fat half butter not sure on that one as I havnt tried it. First try, I would use all veg fat. This method was given to me by a pastry cook. It was nothing like she had been taught,she devised it herself and it certainly works for me.

wannasavemoney

Well, I'm getting there, managed to go out today and buy some minced pork for a start and hopefully by the end of this weekend will have made something resembling a hm sausage roll - lets hope so!:rolleyes:

mrssnowy_2

Try making suet pastry,can buy veggie suet ,instructions on box.Dead easy,tasty and quick.

wannasavemoney

Well, I finally made them. It took approx 1 hour to make them from scratch, as opposed to the 1 minute to take them out of the freezer!
Made a hybrid of puff/flaky/shortcrust pastry (please don’t ask me for specifics):o suffice to say, I mixed the pastry, tried to roll it out but it wouldn’t bind so had to put back in bowl and add more water to help it to bind.
Made the innards of the sausage roll with Pork mince, herbs, onion, salt and pepper and breadcrumbs (that came out perfectly).
Put the innards onto the pastry, rolled and sealed and voila, dumped in the oven until cooked and the result is below:
Family guinea pig verdict: Husband – Yum, DS1 (fan of the frozen saus roll) – yum but not as good as the usual ones. DS2 Just loves food, not bothered whether hm or shop – yum. Me, I prefer the hm but do not appreciate the effort!
If I do make them again, I think it will need a little more practice on the pastry! Most of the time, i confine my pastry making to shortcrust on top of a leftovers chicken and ham pie on boxing day:rotfl: Now i know why:rolleyes: PS have tried to upload the pictures i took but its not working:o

skipkoo

Wannasavemoney, bear with me, I am trying to do a link!!!
S

http://www.deliaonline.com/recipes/sausage-rolls,908,RC.html
Did it work??


Yes it did!! I make these at Christmas and they are lovely. The pastry is really easy, measure it out in one block, stick in the freezer foir a while and then grate into the flour. Tastes bloomin loverly! Enjoy
S

wannasavemoney

skipkoo wrote: »

Wannasavemoney, bear with me, I am trying to do a link!!!
S

http://www.deliaonline.com/recipes/sausage-rolls,908,RC.html
Did it work??


Yes it did!! I make these at Christmas and they are lovely. The pastry is really easy, measure it out in one block, stick in the freezer foir a while and then grate into the flour. Tastes bloomin loverly! Enjoy
S

Hi skip, link worked great, thanks. This recipe seems idiot proof even for me:rotfl: Think I'll try again as practice makes perfect and if I make them often enough it should get easier. On my first attempt, the pastry was a little too thick for sausage rolls and the meat in the middle was not fine enough so will have to refine that also. I'm still trying to post the pictures i took so that everyone can see and have a laugh:o

Pink.

wannasavemoney wrote: »

I'm still trying to post the pictures i took so that everyone can see and have a laugh:o

Hi wannasavemoney,

There's a link here that should help you with posting your pics: sra's guide to images.

I hope you manage to post them and we won't laugh....honest. We've all been there!

Pink

Feanor

Hi,

I am going to make some sausage rolls today with shortcrust pastry. I have the pink kind of pork sausagemeat but I was wondering what I could add to it to make a bit more tasty and so they dont go as dry as when I have made them before the pastry can go a bit dry and fall away from the sausage.

I was thinking I could add some very fine chopped onion to the meat and some herbs, but not sure which herbs?

Any ideas on something to make them not so dry?

Thankyou!

MRSMCAWBER

Hi there

Finely chopped onion would be good...but i would saute or cook it in the micro even... just to soften it..
Dried sage is nice with pork, some cracked black pepper?
I also sometimes smear a little mustard on the pastry before putting the sausage on and rolling up ... you can use any you have.