HOMEMADE SCOTTISH SAUSAGE ROLLS
A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.
Provided by Cathy Stewart
Categories Main Courses
Time 45m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
- Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don't need to be exact, depending on the size of the rolls you want to make; from cocktail size to "man" size. Alternatively, you can make a long roll and then cut them into the size you desire.
- Shape some meat into logs, and place close to one end of the pastry, but don't put too much meat or they will burst open when baking.
- With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
- Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
- Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
- Serve with brown sauce (HP Sauce is my preference).
Nutrition Facts : Calories 150 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2, Sodium 149 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BEST BRITISH SAUSAGE ROLL
Steps:
- Gather the ingredients.
- In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
- In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly combined.
- Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
- Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
- Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
- Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
- Cook in the preheated oven for 20 minutes or until golden brown. Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.
Nutrition Facts : Calories 717 kcal, Carbohydrate 36 g, Cholesterol 104 mg, Fiber 1 g, Protein 18 g, SaturatedFat 13 g, Sodium 1065 mg, Sugar 2 g, Fat 56 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
MARK'S ENGLISH SAUSAGE ROLLS
I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.
Provided by POSHIE25
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
- Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 19.5 g, Cholesterol 37.1 mg, Fat 23.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 6.8 g, Sodium 568.6 mg, Sugar 0.3 g
SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!
Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and "tattie" (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: "sausages are the boys" - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage.
Provided by French Tart
Categories Breakfast
Time 3h10m
Yield 8-10 Slices, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Lorne Sausage.
- Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
- Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
- To Serve.
- When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
- Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.
Nutrition Facts : Calories 774.6, Fat 50, SaturatedFat 17.4, Cholesterol 158.8, Sodium 1999.9, Carbohydrate 33.6, Fiber 2.6, Sugar 3, Protein 44.4
HOMEMADE SAUSAGE ROLLS
Homemade sausage rolls with a kick
Provided by Mandashow1710
Time 50m
Yield Makes 16-20
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
- Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
- Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
- Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
- Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
SAVORY SAUSAGE ROLLS
Make and share this Savory Sausage Rolls recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 1h
Yield 8 sausage rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- ----SAUSAGEMEAT FILLING----.
- Put the first 13 ingredients into a large bowl and mix well.
- Add the egg and mix again with a fork until everything is thoroughly combined.
- ----SAUSAGE ROLLS----.
- Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
- The rolls should be about ¾ inch in diameter.
- Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
- Seal the long edges (optional) together by flaking.
- Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
- Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
- Can be served hot or cold, as appetizers or part of a main course.
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