Anyone have a recepie for sausage rolls please!!!?!
Buy your puff pastry, don't waste time making your own.
Use good quality sausages and remove the skins.
To add a twist to your rolls when you make them, top with mustard and bree. Also add a sqeeze of Tomato Puree.
I make these often anf they are delicious. I also add grated onion to the sausages sometimes to add more flavour.
Answers: I am guessing you know how to make sausage rolls? Make life easy and concentrate on impressing your friends....
Buy your puff pastry, don't waste time making your own.
Use good quality sausages and remove the skins.
To add a twist to your rolls when you make them, top with mustard and bree. Also add a sqeeze of Tomato Puree.
I make these often anf they are delicious. I also add grated onion to the sausages sometimes to add more flavour.
sausage rolls
11/4 lb puff pastry
1 lb lean pork sausage meat
1 tsp mixed dried herbs
salt and pepper
I egg
Preheat oven to 220°, (gas mark 7, 425°F)
Lightly flour your worktop, then rroll out pastry to a rectangle of about 18 inches by 6 inches. (46 x 15 cm).
Cut pastry in half lengthwise to give two, 3 inch strips.
In a bowl, mix the sausage meat, herbs salt and pepper.
Divide saudage mixture in half and roll each portion out into a long sausage.
Place a roll of sausage meat in the middle of each strip of pasty.
Brush the edges of the pastry with beaten egg then fold the pastry over and seal the edges.
Brush beaten egg all over the pastry cases then cut them into 2 inch pieces.
Arrange on a baking sheet and bake for 25 to 30 minutes until they are crisp and golden.
Puff pastry
Serves 4-6
Preparation time over 2 hours
Cooking time no cooking required
Ingredients
225g/8oz plain flour
pinch of salt
30g/1oz lard
150ml/5fl oz cold water
150g/5oz butter
Method
1. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.
2. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.
3. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.
4. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.
5. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
6. Repeat stage 5 and chill for 30 minutes.
7. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.
8. Now roll out and use as required.
9. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour.
Push it down a hill !!!
LOL ... Sorry
xxR
Try the following
Sausage Rolls
For the quick flaky pastry:
6 oz (175 g) butter
8 oz (225 g) plain flour
pinch salt
For the filling:
1 lb (450 g) good-quality pork sausagemeat
1 medium onion, peeled and grated
2 level teaspoons chopped fresh sage
1 egg, beaten
Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need 2 baking sheets, lightly greased.
The butter needs to be rock-hard from the refrigerator, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes. Meanwhile sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with. Then dip the butter in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate.
At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of fat with flour until the mixture is crumbly. Next add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the refrigerator.
When you're ready to make the sausage rolls mix the sausagemeat, onion and sage together in a mixing bowl. Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the sausagemeat also into three, making three long rolls the same length as the strips of pastry (if it's sticky sprinkle on some flour).
Place one roll of sausagemeat on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly, and cut into individual rolls each about 2 inches (5 cm) long. Snip three V-shapes in the top of each roll with scissors and brush with beaten egg. Repeat all this with the other portions of meat and pastry.
If you are going to cook straightaway, place the rolls on baking sheets and bake high in the oven for 20-25 minutes. If you want to cook them later, store them uncooked in a freezer box and freeze until needed. Although you can store the cooked and cooled sausage rolls in an airtight tin, they do lose their crunchiness. For this reason I think it is preferable to remove a few at a time from the freezer and cook them as required
Big sausage rolls
30g/1oz butter
100g/3?oz button mushrooms, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
450g/1lb sausage meat
salt and freshly ground black pepper
450g/1lb ready-rolled puff pastry
1 free-range egg, beaten
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
4. Cut the puff pastry into 20cm/8in x 6cm/2?inch strips.
5. Place a layer of sausage meat mixture down the middle of each pastry strip, then brush with beaten egg on one edge.
6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess.
7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for 18-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
go buy some puff pastry, and some skinless sausages. roll out the puff pastry and beat an egg. wrap each sausage in a layer of pastry, using egg to seal the join under the sausage, squish down onto a greased baking tray, slit the pastry and brush liberally with egg. when you've all the sausages wrapped, stick them in the oven for about 20 minutes until pastry's golden and the sausages are cooked. easy peasy!