Tuesday, December 13, 2011

Sausage Rolls: Tasty Tuesday

I don't make these all that often but when I do everyone seems to loves them and they are great as leftovers the next day. They're cost effective, time effective and they are scrumptious :)


What you'll need:

Ingredients:
Salt
Pepper
Garlic Salt
Soy sauce
Worcestershire Sauce
Sausages (you can also just use sausage mince, it's quicker but I find not as cheap) 
1x Egg white (for egg wash)
1x Whole egg (+ egg yolk from other egg)
Breadcrumbs (helps hold mixture)
Cheese
Puff Pastry
Margarine 

Utensils:
Mixing Bowl 
Mixing Spoon
Sharp Knife
Baking Tray
Bowl for egg wash


Method:
Separate your egg white from the egg yolk

Take out the required amount of sheets for your pastry (I use 2 sheets to make 4 large rolls) and let them start to defrost whilst you make the filling. Make sure you set them on a flat surface to defrost (ideally a clean bench top surface.)




If you are using normal sausages, take off the plastic outside and mash together the contents of the sausage. If you're using sausage mince just put it in the bowl and give it a stir

Add the egg yolk and whole egg to sausage mix. Stir this through well.


If you are adding seasoning, place in the bowl now and stir through. Now is also the time to add your breadcrumbs and cheese (if you're using them of course.)

Have your puff pastry sheets ready to roll.

Place the mixture in a strip on the pastry, leaving a gap on both sides. Aim to maintain an even thickness in the sausage mix as this will make for easier cooking.

Add the egg WHITE to the spaces you have left on either side of the pastry. This makes it easier for the pastry to stick to itself when you roll the sausage.

Your roll (if you're making large ones) should look like the below picture. You can make slits in the pastry with a sharp knife (not too deep) to allow heat to flow through evenly (it also looks a little fancy upon cooking completion.)

You should also add a coating of egg WHITE to the top of the roll at this point, in order to have a golden brown finish. You don't need to add too much egg wash, just a thin even coat will do the trick.


Start placing your sausage rolls evenly apart on your cooking tray (remember the pastry will rise a little and spread out.)

Although in the picture below I have clearly lined the baking tray with aluminum foil, I strongly advise to instead opt with coating a baking tray with margarine (or butter) as this will avoid burning the bottom of your rolls, along with them sticking horribly!

Depending on your oven, cook for 15-20 minutes at 190 degrees (Celsius)
I advise checking on them (avoid opening the door if plausible) after 10-15 minutes and making sure they are starting to brown.

Wa-La!!

You can of course leave them in longer so they brown more (the above picture is from my old house, when we had a very dodgy oven/temperature gauge)

Hope this gave you an idea of how easy they are to make, and trust me they are SO yummy and affordable you'll probably be going back to make more in no time :)


Until Next Time,


2 comments:

  1. I am currently making these as I type, cannot wait for them to come out of the oven!

    ReplyDelete
  2. Hi Sarah, thanks for the comment. Keep me posted on how your sausage rolls turned out :)

    ReplyDelete

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