recipe for sausage rolls, please

Penelope_Penguin

Chopped onion sounds nice. Sage is the traditional herb to accompany pork sausage.

Take a look at this older thread - sausage roll recipe.

HTH, Penny. x

Feanor

Thanks guys, I think I will do the onion and sage...but cook the onion slightly first..

I am not keen on mustard, but that sounds like a good idea if I liked it

thriftlady_2

Onions are a good idea, and grated apple is good too and helps keep them moist.

I like nutmeg or mace in sausagemeat. Black pepper is good too.

angchris

i mix in a pack of cheapo stuffing mix with my sausage meat and they always turn out delish...angchris xx

Wimbledonpark

All sound delicious.mmmmmmmm

mandy_moo_1

i've made some sausage rolls today, but their bottoms came out all soggy :eek:

i used packet puff pastry, and i mixed the sausage meat with a grated apple

any ideas how i can stop it happening again?

thanks x

redcherry_girl

Erm... the only thing I can think of is to use a drier type of apple. I know this from using the wrong type of apple in Dutch apple cake. The whole thing turned into a sludgy mess.

carbonel

There's quite a lot of fat in the sausage meat, and water in the apple.
Try without the apple, or add something that will soak up some of the liquid - dry stuffing mix, breadcrumbs etc.
Or bake them on a rack so any excess liquid drips out.

D&DD

I'm sure I read somewhere if you're using a soggy filling if you coat the base with egg it stops it soaking into the pastry...although I may be imagining it..anyone else heard of this
http://uk.answers.yahoo.com/question/index?qid=20071110155321AAeiaqs

hooray I'm not the only nutter lol...

Debt_Free_Chick

I have to say that I think it will be the apple .... far too wet for a sos roll. It might work OK in stuffing, but that bakes for far longer and the liquid can evaporate. In a sos roll, the liquid from the apple will be trapped inside the pastry.