by Simon Fernandez of ferdiesfoodlab
First things first! No sausage roll is ever going to beat the sausage rolls that my mum's made for time immemorial for the family at Christmas - and sometimes on my birthday fair amount of bargaining for that to
happen though! - years of honing and perfecting!
That said you can always practise! I was clearing bit of space in the freezer and found a couple of bits of pastry too small to be useful on their own, but together . . . . it might just work! A little more hunting rewarded me with a couple of rather nice looking sausages which I put on the side immediately to defrost (whilst putting the pastry in the fridge). A quick root around the fridge found me some chives that wouldn't have lasted much longer, and a little thyme. All I needed now was an egg for shiny loveliness and I was good to go!
I made these sausage roles in about 10 minutes flat from spare parts! It's really just an assembly job!
INGREDIENTS (makes 12 mini or 4 man size)
150g flakey pastry (buy if you want, but here's how to make it!!)
2 good quality sausages
6 pieces of pepperoni
5g chives
3g soft thyme
1 egg for wash and seal
APPARATUS
rolling pin
pastry brush
METHOD (preheat oven to 220C / Gas Mark 7 / cooking time ~20m)
Beat the egg in a bowl.
Finely chop the pepperoni, chives and thyme.
Remove the casing from the sausages and add the meat to the chopped ingredients.
Mix them all together and using a little flour on the counter roll into a sausage shape about 1inch (2.5cm) in diameter.
First things first! No sausage roll is ever going to beat the sausage rolls that my mum's made for time immemorial for the family at Christmas - and sometimes on my birthday fair amount of bargaining for that to
happen though! - years of honing and perfecting!
That said you can always practise! I was clearing bit of space in the freezer and found a couple of bits of pastry too small to be useful on their own, but together . . . . it might just work! A little more hunting rewarded me with a couple of rather nice looking sausages which I put on the side immediately to defrost (whilst putting the pastry in the fridge). A quick root around the fridge found me some chives that wouldn't have lasted much longer, and a little thyme. All I needed now was an egg for shiny loveliness and I was good to go!
I made these sausage roles in about 10 minutes flat from spare parts! It's really just an assembly job!
INGREDIENTS (makes 12 mini or 4 man size)
150g flakey pastry (buy if you want, but here's how to make it!!)
2 good quality sausages
6 pieces of pepperoni
5g chives
3g soft thyme
1 egg for wash and seal
APPARATUS
rolling pin
pastry brush
METHOD (preheat oven to 220C / Gas Mark 7 / cooking time ~20m)
Beat the egg in a bowl.
Finely chop the pepperoni, chives and thyme.
Remove the casing from the sausages and add the meat to the chopped ingredients.
Mix them all together and using a little flour on the counter roll into a sausage shape about 1inch (2.5cm) in diameter.
Cut in half at it's centre - one sausage for each piece of pastry!
Take the pastry from the fridge and roll it out into an oblong, around 9 inches (~23cm) wide, and 3mm (1/5 inch) thick. Then cut along it's length into 2 pieces.
Take one of the sausages and place it at the top of one of the lengths of pastry and roll it towards you leaving an inch wide flap, brush this with egg, and finish rolling towards you.
Cut it into 6, 4cm rolls and and brush with beaten egg. Place on a greased baking tray.
Repeat for the second roll.
You can cut them to any size you fancy!
Pop them in the oven for 20mins or until golden brown!
You can cut them to any size you fancy!
Pop them in the oven for 20mins or until golden brown!
(I usually check them after 15 minutes)
Cracking treat for all the family!! : ) Thanks Mum!
"These rock! Mum's are much better!! But these still rock!" hahaha. call your mum and ask her? I also find my mum's recipes are most often the best and hard to beat ):
ReplyDeleteCall my mum and ask her!? I've spent years of eagle eyed watching every Christmas to ensure I could capture the essence of these beauties :) love your blog! BTW I've joined but can't see and RSS feed on it :( PS always looking for help inthe kitchen at ferdiesfoodlab!
ReplyDeleteI see I have not made to your blog roll sadly... Good to see you have future dates though.
ReplyDeleteLuiz @ The London Foodie
@Luiz Yeah dude you're totally on it!! In fact I'm pretty sure you were the first!! Happy new year to you my man! How was Japan? :) buzzing judging by your part 1 post!!
ReplyDelete