Preparing Sausage rolls in advance

kah22

I have two questions

For a party I want to prepare some sausage in advance. For finger food. My intention is to freeze them unbaked until needed. However I’m wondering should I Egg wash the top of the rolls before freezing, or, egg wash from the freezer when I’m ready to pop them into the oven

The second part is to do with the sausage meat. I can buy sausage meat in a tube or alternatively I can buy a good quality sausage, skin it and use it. I priced both per Kg this morning and the sausages were cheaper. I’m wondering also about preparing my own sausage meat from sausage mince, cheaper still

Be happy to hear your opinions

Kevin

Primrose

I’d freeze the pastry without the egg wash and add it when you pop them into the oven. I’m not sure how effectively the egg wash will freeze.
If you want really delicious sausage rolls, chop up a little eating apple and onion VERY finely and add to the sausage mixture. It really does lift the flavour.

bouicca21

It's easier to make sausage rolls with sausage meat - buy a good quality one, make one huge sausage roll then cut into whatever sizes you want the finished article to be. Freeze as is, and as suggested above add the egg glaze before cooking.

jackyann

I always keep a tube of sausage rolls and their sibling, Glamorgan sausage rolls as well. Eggwash is better allied after freezing.

My butcher's tube of his own sausage meat is cheaper than sausages, and I too add things like chopped sage, onion, apple, etc.

Chris25

I add a tiny amount of tomato puree to my sausage mix. I also use finely chopped leek, sage, and/or apple sometimes.
You can also sprinkle sesame or poppy seeds on top when you eggwash.