Roll in some flour. In the past, I've always made the festive sausage rolls with sausagemeat, of the sort available for making into stuffing, rather than sacrificing actual sausages to my greed. Roll pastry out into a thin rectangle; cut lengthwise into 2 long strips. The texture is just right. The activity is strangely pleasurable, like moulding wet clay at school, and the finished sausagemeat is certainly characterful, with its variegated colours and lumpy finish. 2. Learn how to make shortcrust pastry from scratch. Eeeeek! 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. Splitting open a sausage, however good the quality, is always a disconcerting experience; the skin shrinks from the knife and the interior is oddly pallid. For a better experience on Delia Online website, enable JavaScript in your browser. Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Cut each large sausage into six sausage rolls, score the tops with a sharp knife and brush the outside pastry with the egg glaze. How to make Sausage Rolls: For the best sausage rolls of all you first need to make the pastry. Photograph: Felicity Cloake. Put the rolls on a baking tray, and bake for 25 minutes, or until golden. Evenly spread the sausage rolls out onto the prepared baking trays. It's easy pastry to work with, and the blobs of butter still visible as I roll it out look promising – and Delia doesn't disappoint. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. Fold the other side of the pastry over onto the egg-washed edge. Don't use your hands yet, just keep tossing and coating all the pieces of fat with the flour. You will need more water than shortcrust. Sausage rolls should be approached with caution. Cool on a rack, and serve warm. Simon and Lindsay, however, are satisfied with neither. Bake at 200c fan-forced (220c non-fan) for 15 minutes then reduce oven to 180 fan-forced (200c non-fan) and continue to bake for a further 15 minutes until golden brown. Learn how to make a Sausage Rolls recipe! The dough should come together leaving the bowl clean, pat it into a square and then rest the pastry in a polythene bag in the fridge for 30 minutes. Paint top with egg wash. Press down to seal, and then go along the edge with the back of a fork if you like, to make a pattern. Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways. Photograph: Felicity Cloake, Perfect sausage roll. I love this pastry for quiches, but it's too dense and crumbly to work with the sausagemeat here. Toss the piece of the butter first in the flour and using the coarse side of a 4-sider grater grate the butter into the flour. Herbs and spices are largely up to you; I added a touch of nutmeg, in a nod to tradition and left out the parsley, as I felt the sage and thyme were quite enough for the meat to cope with. Plus, one cooled, Delia's are still crisp, whereas these have gone a little limp. I am always going to recommend using puff pastry for a sausage roll. Leiths Cookery School is unusual in recommending a shortcrust pastry in their sausage roll recipe, using a combination of lard and butter, which is so short it's very difficult to roll out. I mince all of this together with a knife, although a mincing attachment would no doubt be rather easier, and then put it in a bowl with the grated rind of a lemon, some finely chopped thyme, parsley and sage, salt and lots of black pepper, and 1 tbsp syrup from a jar of stem ginger, and mix the lot together with my hands. So here we go, sausage plait construction: Pastry … The puff pastry produces the tastiest sausage roll, but you can use shortcrust instead. Cut the pastry and put the mince onto the pastry. Undeterred, I soldier on, spooning the stuff into a bowl, adding a cheerful "handful" of roughly chopped thyme, and some lemon zest, then mixing it all together into what Jamie promises will be "fantastically flavoured sausagemeat". Be careful to not add to much flour while rolling. Fold the edge that does not have the egg on it over the sausagemeat and press the pastry … "You can really taste the bacon!" You want enough pastry either side of the mince so it will overlap enough to stick the edges together. Roll the pastry out to a rectangle measuring approximately 30cm x 25cm (12" x 10"). "This is more like something you'd buy at the fair," says one of my guinea pigs cruelly. Roll out the short pastry 1/4” (5 mm) thick. Stir them together with a knife, so the butter is well-coated with flour, and resembles a rough crumble mixture. Photograph: Felicity Cloake, A roll made with sausagemeat as opposed to meat from actual sausages. For the pastry:225g plain flourPinch of salt2 tsp English mustard powder175g very cold butter1 egg, beaten with a little water and salt, For the filling:300g pork belly, skin removed, minced or finely chopped300g pork shoulder, minced (this can often be bought ready minced if you don't have a good butcher)200g smoked streaky bacon, rind removed, finely choppedZest of 1 lemonNutmeg, to grate2 tbsp roughly chopped thyme leaves8 sage leaves, roughly chopped. But the test is in the eating – and all that chopping is richly rewarded by the reaction of my testing team. Remove sausages from it's casing and add in a bowl. Simon Hopkinson and Lindsay Bareham agree. I grate 175g cold butter into 225g plain flour, then stir with a palate knife until all the fat is well coated before pouring in just enough iced water to bring it all together into a dough, which can be rolled into a ball and put in the fridge, well wrapped, to chill for half an hour. Place the sausage meat onto the pastry. Then keep changing the sides you hold it, to stop it melting from the warmth of your hands, or you could wrap the butter in foil if you prefer, either way keep dipping the butter into the flour, at the end throw the last little lumps in. Prised from a miserable cellophane wrapper on a garage forecourt, however, the, Coarse-cut sausage roll with Delia's flaky pastry. Delia makes the filling for the sausage rolls. I decide to decrease the proportion of belly pork, as I found this a little chewy, increase the bacon and minced shoulder, and omit the extra fat. Delia uses 110g of plain sifted flour, a pinch of salt and 75g of block butter which has been frozen for about 45 minutes. Impress your guests with this tried & true recipe with an added touch of tangy red onion marmalade. Once pastry is firm remove from freezer and cut each log into 8 to 10 small sausage rolls (or larger if you prefer), place on baking trays and snip the top of each one with scissors. Also made with puff pastry Beef Wellington Cut into desired size squares, for example 4” (10 cm) wide. They get another egg wash, and then go into the oven at 220C until "golden and crisp", which takes about 20 minutes. We’ve used ready-made shortcrust pastry to make these sausage rolls extra easy but you can make your own pastry, shortcrust or rough puff, if you have more time. Leiths Cookery School is unusual in recommending a shortcrust pastry in their sausage roll recipe, using a combination of lard and butter, which is so short it's very difficult to roll out. Learn how to cook and sew with Miss Markwell. Now sprinkle a tablespoon of cold water all over, continue to use the palette knife to bring the whole thing together and finish off using your hands. There are only really two main ingredients for sausage rolls… The Pastry. At the end of the tasting, I find someone's snaffled the one I left on the cooling rack to photograph. shortcrust pastry sausage rolls recipe Posted on September 24, 2020 by They're so common that it is easy to forget what clever things they are: A buttery puff pastry baked to golden perfection gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices. The Spruce. It’s literally a roll of chilled/ frozen shortcrust pastry or puff pastry. Cut the pastry in half lengthwise. Delia, who can always be relied upon to think practically, gives a recipe in her Complete Cookery Course for "quick flaky pastry" which she recommends for use in sausage rolls. Preheat the oven to 400 degrees F ~ 200 degrees C. Roll out pastry on a lightly floured surface to a thickness of about 3 mm. Photograph: Felicity Cloake, Simon Hopkinson and Lindsay Bareham sausage roll. I eat four in quick succession while lifting them on to the cooling rack. Roll out the sausage meat into a long sausage 30cm/12" and place onto the pastry and roll. Cut each pastry roll into 8-10 small sausage rolls. I make a batch up, adding herbs and lemon zest as before to make the contest fair, and am surprised at how salty they are in comparison. It can be very good – or bought sausagemeat, embellished with onions and herbs, or both." Eaten straight from the oven while ostensibly helping out the hostess at a Christmas party, they are the finger food of the gods. The cooked rolls are crisp, buttery and horribly moreish; I can see why in the Smith household these rolls are "a once in a year treat … with some crunchy pickled onions and celery". 3. Divide sausage into 2 portions, dust with flour, and form long rolls about the same length as the pastry. "No one makes Sausage Rolls now," they lament in The Prawn Cocktail Years, a book devoted to such unfashionable foodstuffs, "or, if they do, they cheat a little and use ready-made pastry – and why not? The process of making this recipe is the same, so pick whatever pastry you prefer most. Wrap in clingfilm and put in the fridge for half an hour. We have a wonderful selection of shortcrust pastry ideas at Jus-Rol, whether you’re a beginner or expert in the kitchen. 5. Then when you lift the grater you will see the pile of grated butter curls, using a small palette knife start to distribute the gratings into the flour. Brush with more eggwash, cut to the desired size, and prick each with a fork. Moisten the edges with egg wash (beaten egg), then fold over the pastry and seal together. After generously allowing that laziness is occasionally acceptable, Simon and Lindsay go on to give a fearsomely time-consuming recipe for puff pastry, which requires seemingly endless rolling, folding and chilling, culminating with the deadly final instruction, "put the pastry in a polythene bag and leave it in the fridge for several hours or overnight". Just in case you want to skip the pastry making part for this recipe or any other, you’ll find a bulk roll of puff pastry right here. Divide the sausagemeat mixture into 2. Are sausage rolls the best party food ever, and what's the best meat to make them with - does anything rival the classic pork and herb? Place baking trays in preheated oven, for 35-40 minutes or until pastry is crisp and cooked through. Their recipe calls for me to make my own filling, using 400g lean belly pork, 300g lean pork shoulder, 150g streaky bacon and 100g pork fat, which I cut off the belly joint. How to Make Homemade Puff Pastry Sausage Roll Recipe. Brush 1 long edge of the pastry with beaten egg. one enthuses, helping herself to a second – they like the fact the filling is "more interesting", both in terms of texture and flavour. "It doesn't have any texture." Put half of the sausagemeat down the middle of a piece of pastry and shape into a long sausage. The coarser sausage filling makes for a more satisfying roll, and allows the flavours of the herbs to shine. Pre-heat the oven to 220C. ... We have found our mixture produces the best shortcrust pastry. Sausage rolls make a great picnic or buffet snack and are delicious either hot or cold. Roll out the pastry to approx 3mm thickness. Preheat the oven to 200°C (400°F). Hold it and grate it using downward movements which produces long curls of butter. Prised from a miserable cellophane wrapper on a garage forecourt, however, the suspiciously pink meat and flabby pastry is enough to drive anyone in the direction of vegetarianism. Delia uses 110g of plain sifted flour, a pinch of salt and 75g of block butter which has been frozen for about 45 minutes. Perfect sausage rolls. Thank you for supporting Confessions of a Baking Queen! 1. Repeat with the rest of the pastry and meat. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Are sausage rolls the best party food ever, and what's the best meat to make them with; does anything rival the classic pork and herb? How to make Sausage Rolls: For the best sausage rolls of all you first need to make the pastry. However, good as the pastry is, after it has cooled slightly, I find I'm less drawn to it than I was to Delia's the day before, and it's not just forcemeat fatigue – in a side by side tasting, I definitely prefer its crisp flakiness to this more delicate affair, which is no match for a really robust sausagemeat filling. If you are making everything from scratch then you need to give yourself plenty of time. How to make sausage rolls from scratch? Tip in the rest of the ingredients and combine, seasoning well with black pepper and a little salt (remember the bacon will be salty, so don't go overboard). Less than an hour to prepare and cook, the pastry will fill your kitchen with a delicious aroma as they cook in the oven. Glass of wine optional. Mix the sausage meat, apple, and mixed herbs together. Eaten straight from the oven while ostensibly helping out the hostess at a Christmas party, they are the finger food of the gods. It's more meaty and less salty, and has crisped up wonderfully on the outside, making it the undisputed winner. Place sausage in the middle of the pastry strips; brush pastry edges with milk, then seal long edge. Add filling to the pastry strips; roll pastry closed around the filling. If you’re wondering what to make with shortcrust pastry, our recipes are sure to inspire you with a variety of ideas for lunch, dinner and dessert. Whichever you prefer really…. Press the moistened side well so that the pastry is sealed, then cut into individual rolls. Wrap pork mince in buttery pastry for little parcels of perfection. Ingredients for Puff Pastry Sausage Rolls. Pour in enough ice-cold water to turn the mixture into a dough that comes away cleanly from the bowl – be cautious, it shouldn't be sticky – and bring together into a ball. Moisten one long edge of the pastry with cold water. Put the meats into a large bowl and mix well with your hands. Add black pepper and seasoning, mix well … Even allowing for the fact I haven't had a warm sausage roll since last January, they're delicious: flaky, slightly coarse, and pleasingly porky. If you don't usually use lemon zest though, do give it a try; it really lifts the whole thing. Brush sausage rolls with egg to ensure a glossy sheen, and try sprinkling them with sesame or poppy seeds for a pretty effect. Cut the pastry in half lengthways. I like shortcrust and I’ve now made this recipe 3 times in 2 weeks. Looking for shortcrust pastry recipes? Brush the two pastries with milk, then slice into 1 to 2 inch rounds. Season the sausage meat with … Toss the piece of the butter first in the flour and using the coarse side of a 4-sider grater grate the butter into the flour. Brush one edge of the pastry strip with beaten egg and then fold the other side over to enclose the sausagemeat. Press down to seal and trim any excess. If making party sausage rolls cut each roll into 6 or 9 pieces depending on how big you like them. Sift the flour, salt and mustard powder into a mixing bowl, and grate in the butter. To cut through the richness of the pastry, I add 2 tsp mustard powder, which gives the rolls a bit of a kick, without overwhelming the flavour of the pork. Then someone asks me how I made the pastry. I roll out my neat little parcel of ready-made pastry into a rectangle ½ cm thick, and spoon a neat little cylinder of meat down the centre, egg wash the pastry, roll it up, press it together with a fork, and then cut the long sausage into individual rolls. Photograph: Felicity Cloake, ausage rolls should be approached with caution. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, Third Term: Pastry, Flour Based Sauces and Batters. 4. Unless you can get your year's ration by pigging out in other people's homes over the festive season, sausage rolls are one of those things that's always much better made at home. Visit https://foodwishes.blogspot.com/2017/08/building-better-sausage-roll-one-bite.html for … Photograph: Felicity Cloake, Coarse-cut sausage roll with shortcrust pastry. Brush the edges of the pastry then roll the … And has anyone ever found a decent commercially-made version? Taking them at their word, I purchase some frozen all-butter puff pastry, and six good honest Cumberland sausages (as recommended by a young Mr Oliver in Jamie's Dinners). If you’ve ever wondered how to make your very own sausage rolls, this homemade puff pastry sausage roll recipe is definitely the place to be. Make the pastry following our instructions on the shortcrust pastry page. The following day, things are easier: I roll out the pastry, fill and bake as normal, and am fairly pleased with the results, which are proudly puffy, and wonderfully light. Sausage Rolls Recipe Cold or hot these sausage rolls taste delicious. The full recipe for making these delicious homemade sausage rolls is right below. 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