Sausage roll recipes

[extraT]

Fancy making a batch this weekend, does anyone have any good recipes?

Living in Austria, I normally skin some bratwurst and then add my own spices, nice enough and satisfies a craving for home cooked comfort food. This time I was thinking of getting some pure pork mince, spices etc... mixing up and devouring.

Does anybody have any good suggestions or recipes on improving the pork mince idea?

Thanks

ET

[extraT]

No one?

[Petrus1983]

I did some brilliant ones last week using pre done pastry and Waitrose Christmas sausage meat - genuinely delicious - I’ll go and look for the technique as it worked really well.

[PixelpeepZ4]

bookmarked! - (and subtle bump..) also interested in trying some home recipes

[Petrus1983]

This is basically how to do it -

https://www.jusrol.co.uk/pastry-recipes/the-ultima...

But they do seem quite diverse so you can add extras such as English mustard etc to taste - the Waitrose sausage meat was already very well seasoned so I didn’t change that.

My first attempt -



Eta - you do seem to need to put a good chunk of well rolled out sausage meat in for the pastry to roll over it well and get a good assuage/pastry mix.

[sidekickdmr]

Arnt bratwurst usually pre cooked hard and white? Can't see them working well in a SR?

[Petrus1983]

I tried again this weekend - they were soggy but don’t know where the moisture was from.

[Rushjob]

Mrs RJ makes them with chipolata sausage meat ( 100% meat here in France ) and mixes this with sage & onion stuffing. Add pâté brisée (shortcrust pastry) and a nice eggy wash and there you go.
Our French neighbours are now after the recipe!!
I'd show you a photo but they don't seem to last long enough to get a pic......

[Petrus1983]

Rushjob said:

Mrs RJ makes them with chipolata sausage meat ( 100% meat here in France ) and mixes this with sage & onion stuffing. Add pâté brisée (shortcrust pastry) and a nice eggy wash and there you go.
Our French neighbours are now after the recipe!!
I'd show you a photo but they don't seem to last long enough to get a pic......

Someone who knows what they’re talking about - the thread can take off now!

What pastry does she use?

[Rushjob]

Petrus1983 said:

Someone who knows what they’re talking about - the thread can take off now!

What pastry does she use?

She just buys the ready to use shortcrust pastry ( unsweetened) if in a hurry, or makes her own if she has time.

[extraT]

sidekickdmr said:

Arnt bratwurst usually pre cooked hard and white? Can't see them working well in a SR?

I’d skin them, mince them and add a few herbs and spices. Normally works well.

I made the pork mince version on Saturday. Delicious. Sweated off some onions, bacon and celery in a pan until soft. Added to seasoned pork mince. Made one “normal” and one Apple+chilli, which was delicious. Apple had a lot of juice, soaked up by the hand full of breadcrumbs I added but next time I’ll dab the apples on some kitchen towel to avoid a slightly soggy bottom (ooer). Other than that, pastry was flaky, golden brown and fantastic. So much so, the family have requested it again this weekend

[Welshbeef]

Has anyone had any success making gluten free sausage rolls?

We have the gluten free sausage meat and going to make pastry but I’m not banking on it being a great result.

[generationx]

My go-to is the John Torode mini sausage rolls recipe on the BBC site:

https://www.bbcgoodfood.com/recipes/mini-sausage-r...

Eaten hot with ketchup they're hard to beat. Also made with bratwurst when I can't find anything else, and after the first batch I left out the garlic as it really doesn't add anything.

Put these out at a party and they disappear.

[Gluggy]

Wont be to everyone's taste and expecting the obligatory "bit council" comments but did some a while back with Iceland's "Ghost Chilli" sausages (72% pork) and some Aldi ready rolled puff pastry - bloody hot but worked really well as beer snack type thing.

[mickyh7]

No Greggs in Austria then?

[wainy]

Always crumble a bit of black pudding into my sausage roll meat (pre made sausage meat)

[21TonyK]

I tend to cheat and deskin good sausages and wrap in ready made pastry. Only tip is to roll the pastry out thinner than out of the pack, that way you get a very respectable meat to pastry ratio and the pastry is very crisp.

[Jer_1974]

Veggie Richmond veg sausage and McSween veg haggis rolls and leftover stuffing rolls with Chorizo and sausage.

[w1bbles]

Rubbish photo post lunch, but I took inspiration from the GBBO Christmas special and made a sausage roll wreath this morning. Six packets of Coop Cumberland sausages with added sage, tarragon and seasoning (no pork stuffing mix available, so we squeezed out 36 bangers) and rolled it into 2 packs of puff pastry shaped into a 60cm x 25cm rectangle. I then rolled it and sealed it with beaten egg before making a ring and sealing the two ends with egg. Brushed with - you’ve guessed it - egg. Then we slashed it and cooked it at 160 for 55 mins to get the centre to 77 degrees.

Partly demolished by the family and some socially distanced friends outside at lunch together with a fridge pack of baked beans.

Got a big thumbs-up. Finished this evening!