OK you wise guy's get stuck in . . .?!
How do you make a sausauge roll!?Www@FoodAQ@Com
Answers:
push it down a hillWww@FoodAQ@Com
One pack frozen puff pastry, one pack skinless sausages (or ones with skins which you remove)!.
Mix the sausage meat with a touch of mixed herbs and a bit of chopped onion, roll into a long sausage!. Open out (or roll out of not ready-rolled) the pastry, cut it into strips about 3 to 4 inches wide, place some of the sausage lengthwise on it, roll the pastry over it and brush the pastry edge with beaten egg to act as a glue!. Repeat until all ingredients have been used, then place all the rolls onto a metal baking tray brushed with a touch of lard!. Make thin diagonal slits all along the tops of them, then brush with the rest of the beaten egg!. Cut them into two-inch lengths (or however long you want!) and then put in the oven at Mark 4 for about half an hour until nice and puffy and golden, and if you're just taking the pee and only meant your question as a joke, after all this, I'll come and bake YOU in a hot oven too ! ! !Www@FoodAQ@Com
Mix the sausage meat with a touch of mixed herbs and a bit of chopped onion, roll into a long sausage!. Open out (or roll out of not ready-rolled) the pastry, cut it into strips about 3 to 4 inches wide, place some of the sausage lengthwise on it, roll the pastry over it and brush the pastry edge with beaten egg to act as a glue!. Repeat until all ingredients have been used, then place all the rolls onto a metal baking tray brushed with a touch of lard!. Make thin diagonal slits all along the tops of them, then brush with the rest of the beaten egg!. Cut them into two-inch lengths (or however long you want!) and then put in the oven at Mark 4 for about half an hour until nice and puffy and golden, and if you're just taking the pee and only meant your question as a joke, after all this, I'll come and bake YOU in a hot oven too ! ! !Www@FoodAQ@Com
Sausage Rolls
Equipment needed
Baking sheet or tray
Rolling pin
A cup and a pastry brush
Ingredients for 12 - 16 rolls you require:
1lb pack of frozen puff pastry!. (thawed overnight in the refrigerator)
8 oz sausage meat
salt and ground pepper to season the sausage meat!.
1 egg small whipped up in the cup!.
What you do is:
Roll out the pastry into a long strip!.
Roll out the sausage meat into a long strip half as wide as the pastry!.
Place the long strip of sausage meat exactly in the centre of the long strip of pastry!.
With a pastry brush paint around the sausage strip lightly with egg-wash!.
Fold the pastry over the sausage meat to join at the edges, and make slits in the top with a sharp knife!.
Crimp the edges down with a fork and cut the rolls into the lengths required!.
Paint the top of the sausage rolls with egg-wash!.
Bake in the oven for 15 minutes on 450F until golden brown!.
Cook at 375F for a further 5 minutes!.
Sausage rolls
Makes 10 rolls
Ingredients
375g/13oz bought ready-rolled puff pastry
about 2 tbsp either chutney of your choice, cranberry sauce, mustard, pickle, apple sauce, pesto, sun-dried tomato paste or red onion jam
5 good-quality thick pork sausages
1 small egg, beaten
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Cut the pastry into 10 rectangles, about 7x10cm/2?x4in, and place a small spoonful of your chosen filling into the middle of each one!.
3!. Cut the sausages in half, making 10 smaller sausages, and then peel away the skins!. Lay the sausages on top of the filling on the pastry rectangles!. Roll the pastry over the sausage, brushing the join with the beaten egg to seal!. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked!.
4!. Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack!.
Tip:
Try experimenting with some of the flavoured sausages available now, and spread the pastry with a complementary filling!.Www@FoodAQ@Com
Equipment needed
Baking sheet or tray
Rolling pin
A cup and a pastry brush
Ingredients for 12 - 16 rolls you require:
1lb pack of frozen puff pastry!. (thawed overnight in the refrigerator)
8 oz sausage meat
salt and ground pepper to season the sausage meat!.
1 egg small whipped up in the cup!.
What you do is:
Roll out the pastry into a long strip!.
Roll out the sausage meat into a long strip half as wide as the pastry!.
Place the long strip of sausage meat exactly in the centre of the long strip of pastry!.
With a pastry brush paint around the sausage strip lightly with egg-wash!.
Fold the pastry over the sausage meat to join at the edges, and make slits in the top with a sharp knife!.
Crimp the edges down with a fork and cut the rolls into the lengths required!.
Paint the top of the sausage rolls with egg-wash!.
Bake in the oven for 15 minutes on 450F until golden brown!.
Cook at 375F for a further 5 minutes!.
Sausage rolls
Makes 10 rolls
Ingredients
375g/13oz bought ready-rolled puff pastry
about 2 tbsp either chutney of your choice, cranberry sauce, mustard, pickle, apple sauce, pesto, sun-dried tomato paste or red onion jam
5 good-quality thick pork sausages
1 small egg, beaten
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Cut the pastry into 10 rectangles, about 7x10cm/2?x4in, and place a small spoonful of your chosen filling into the middle of each one!.
3!. Cut the sausages in half, making 10 smaller sausages, and then peel away the skins!. Lay the sausages on top of the filling on the pastry rectangles!. Roll the pastry over the sausage, brushing the join with the beaten egg to seal!. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked!.
4!. Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack!.
Tip:
Try experimenting with some of the flavoured sausages available now, and spread the pastry with a complementary filling!.Www@FoodAQ@Com
INGREDIENTS:
* 2 slices soft white bread
* 1/2 cup heavy cream
* 1 medium carrot, peeled and fine-diced
* 1/2 medium onion, fine-diced
* 1/2 teaspoon ground sage
* 1/4 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1/2 teaspoon curry powder
* 1 Tablespoon kosher salt
* 1/2 teaspoon ground white pepper
* 1 pound ground beef chuck (80-20%)
* 1 pound ground pork
* 2 sheets puff pastry (17!.3-ounce box), thawed
* 1 egg white whisked with 1 Tablespoon water for eggwash glaze
PREPARATION:
Preheat oven to 350 F!. Line two jellyroll pans with parchment paper!.
Cut bread into cubes and place in food processor!. Pulse into crumbs (This works best if the bread is frozen or use bread that has been exposed to the air for an hour!.) Place bread crumbs into a bowl and cover with cream!. Set aside!.
Place ground beef into the food processor and pulse until it is finely-ground, almost a puree!. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat!.) Place in a large mixing bowl!. Repeat with the pork!.
To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs!. Mix thoroughly with a large fork, but do not overwork or the result will be tough!.
Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches!. Cut in half lengthwise so you have two long strips!.
Divide the sausage mixture in half and set half aside!. Divide the remaining half into two portions!. Form each sausage portion into a log and place down the center of each puff pastry strip!. Gently pull up pastry sides to meet forming an encased sausage roll!. Wet your fingers lightly with water and moisten along the seam to seal the dough together!.
Cut each sausage roll into 4 pieces!. Place on prepared jellyroll pan seam-side down!. Repeat with remaining sausage and puff pastry sheet!.
Brush each sausage roll with the eggwash glaze!. Bake 35 to 40 minutes until golden!. Let cool 5 minutes before serving!.
Yield: 16 sausage rollsWww@FoodAQ@Com
* 2 slices soft white bread
* 1/2 cup heavy cream
* 1 medium carrot, peeled and fine-diced
* 1/2 medium onion, fine-diced
* 1/2 teaspoon ground sage
* 1/4 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1/2 teaspoon curry powder
* 1 Tablespoon kosher salt
* 1/2 teaspoon ground white pepper
* 1 pound ground beef chuck (80-20%)
* 1 pound ground pork
* 2 sheets puff pastry (17!.3-ounce box), thawed
* 1 egg white whisked with 1 Tablespoon water for eggwash glaze
PREPARATION:
Preheat oven to 350 F!. Line two jellyroll pans with parchment paper!.
Cut bread into cubes and place in food processor!. Pulse into crumbs (This works best if the bread is frozen or use bread that has been exposed to the air for an hour!.) Place bread crumbs into a bowl and cover with cream!. Set aside!.
Place ground beef into the food processor and pulse until it is finely-ground, almost a puree!. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat!.) Place in a large mixing bowl!. Repeat with the pork!.
To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs!. Mix thoroughly with a large fork, but do not overwork or the result will be tough!.
Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches!. Cut in half lengthwise so you have two long strips!.
Divide the sausage mixture in half and set half aside!. Divide the remaining half into two portions!. Form each sausage portion into a log and place down the center of each puff pastry strip!. Gently pull up pastry sides to meet forming an encased sausage roll!. Wet your fingers lightly with water and moisten along the seam to seal the dough together!.
Cut each sausage roll into 4 pieces!. Place on prepared jellyroll pan seam-side down!. Repeat with remaining sausage and puff pastry sheet!.
Brush each sausage roll with the eggwash glaze!. Bake 35 to 40 minutes until golden!. Let cool 5 minutes before serving!.
Yield: 16 sausage rollsWww@FoodAQ@Com
Push it down a hill!.!.!.!.lol no seriously you:
Buy a pack of Puff pastry and as many skinless sausages as you want!.
Roll out the pastry, put a sausage in the middle and roll it up in the pastry!. You may need to use a little egg to stick the ends together!. Repeat this for all your sausages!.
Heat your oven to about 200 degrees C (though check the pastry packet as they vary) and cook for 15 mins (again check the packet)!.
Happy baking!Www@FoodAQ@Com
Buy a pack of Puff pastry and as many skinless sausages as you want!.
Roll out the pastry, put a sausage in the middle and roll it up in the pastry!. You may need to use a little egg to stick the ends together!. Repeat this for all your sausages!.
Heat your oven to about 200 degrees C (though check the pastry packet as they vary) and cook for 15 mins (again check the packet)!.
Happy baking!Www@FoodAQ@Com
http://www!.deliaonline!.com/recipes/sausa!.!.!.Www@FoodAQ@Com