CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
SAUSAGE ROLLS OR PARTY SCROLLS
When I was a 15 year old kid, my first job was working in the only Coffee Shop in town. One of the best things they sold were these sausage rolls. Every time I make these, everyone asks for the recipe. They're so tasty! Hope you enjoy them too. I find this recipe sometimes a bit greasy, you can avoid this by reducing the quantity of Sausage Mince (100g) and increasing the Beef Mince (400g).
Provided by Delicious Bits
Categories Lunch/Snacks
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 210 degrees celcius.
- Except for pastry, sesame seeds, egg and milk, mix all other ingredients well in a bowl.
- Mix egg and milk in a bowl and set aside.
- Place mince mix along the length of the pastry aprroximately an inch thick and roll into a long sausage roll. Seal opposite long edge with egg mix. Cut to preferred size - 2cm for scrolls, 6cm for party sausage rolls and half or thirds for regular sausage rolls, these are all approximate measurements, it depends on the length of the pastry.
- For sausage rolls, paint the top of the pastry with the egg mix and sprinkle with sesame seeds. For scrolls, paint one side with egg mix and sprinkle with sesame seeds.
- Can be frozen at this stage for later use. Thaw prior to baking.
- Place on a tray with grease proof paper and bake for 35-45 minutes.
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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