Sausage Rolls From Scratch Food

HOMEMADE SAUSAGE ROLLS

Steps:

• To a make the pastry a food processor: Add the flour salt and butter. Pulse until the butter is broken into small balls. With the processor running, very slowly drizzle in the water until it pulls away from the sides of the bowl and starts to form a ball. Stop the water immediately. You may not use all the water, you may need a little more.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, you may need a little more.
• Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a rectangle. Fold the edge furthest away from you to the center and fold the edge closest to you to the center so the edges meet. Turn 1/4 and roll out to a rectangle and fold the same way again. This step will make the dough light and flaky. Wrap the dough in plastic wrap and refrigerate for 30 minutes (for faster cooling, put in the freezer for up to 15 minutes).
• Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper.
• While the pastry is chilling, add the sausage meat and sage to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready. Skip this step if not adding fresh sage.
• Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 24 inches (60 cm) long and 5 inches (13 cm) wide with the longest side of the dough closest to you with the rectangle going from left to right.
• Shape the meat in a sausage shape down one side of the dough, about 1 inch (2/ 1/2 cm) thick, leaving a little pastry border. If the meat is sticking to your hands, rub a little oil on your hands. Brush beaten egg along the border (closest to the meat) then roll the other long edge to meet the egg washed egg over the meat, making sure to seal well and that the seam is on the bottom.
• Cut into 8, 3-inch (7.5 cm) long rolls and place onto the baking sheet evenly apart. See note 2
• Brush the rolls with the egg wash and cut 2 slits into the top of the pastry taking care not to cut into the meat.
• Bake for 25 minutes until they are golden and crispy.

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.

CHEF JOHN'S SAUSAGE ROLLS

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

SAUSAGE ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

MARK'S ENGLISH SAUSAGE ROLLS

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.

SAUSAGE ROLLS

Steps:

• Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
• Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
• Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
• Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.