Tag Archives: Sausage Rolls

Giant Sausage Rolls

I know Mr B has already shared his party sausage roll recipe with you, but we made these giant ones together at the weekend and it seemed a bit churlish not to share them with you.

They are pretty cumbersome, but make a filling lunch served hot with some salad or add some more carbs and roasted veg or baked beans to give you a comforting supper. I suppose you could slice them up for a party, or just make them smaller!

Giant Sausage Roll Recipe If you want to make two of these meaty beasts, you will need:

One pack of ready rolled puff pastry (who makes their own?!)

10 decent pork sausages

1/2 onion

splash oil

1 clove garlic

3cm piece fresh ginger

2 tsp Dijon mustard

2 tsp smoked paprika

Salt and pepper

2 tbsp fresh parsley

1 egg
How do you make sausage rolls? 1. Preheat the oven to 180C fan.  Finely chop the onion and parsley.  Heat a little oil in a small saucepan and cook off the onion gently.
things to make with grated garlic and ginger

2. Grate the garlic and ginger and add it to the saucepan, letting it cook off as well to soften the flavour.  When they’re all cooked off, set the saucepan aside to cool off (or set the saucepan in some cold water if you’re in a hurry) so they’re not being added to the cold meat.
Best Sausage Roll Recipe

3. Meanwhile, skin the sausages and mash the meat up in a big bowl.  Add the parsley.  You may need to get your hands dirty here…
Hoe do you make sausage rolls?
4. Add the cooled onion, garlic and ginger mixture, then the seasoning, mustard and paprika.  Mix everything together well with your hands, making sure the flavourings are evenly distributed throughout the meat.

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5. Get your pasty ready by unrolling it  (or rolling it out if you haven’t bought ready rolled), leaving it on the paper to save making too much mess (Charles will roll his eyes here; I always make a terrible mess and he usually has to clean up after me!).  Try to pull out about half of your sausage mixture and press it into a sort of large sausage shape, laying it along the short side of the pastry, leaving enough room to fold the top over, but also making sure there’s enough pastry left for the other half of the meat (that’s to say: use half of the pastry!).
Easy homemade hot lunch

6. Check that the top can fold over nicely and reposition the meat a little if necessary.  You should make sure it’s pulled together relatively snugly so there are no big air pockets, but there should also be around a centimetre of excess pastry along each edge to match up.
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7.  Whisk the egg in a bowl and use a pastry brush to egg wash (brush on beaten egg) the inside of the seam to help it to bind.  Press the seam together with a fork to form a nice seam.  Next, egg wash the top and sides of each sausage roll, score the top with diagonal lines and egg wash again.  This will make your pastry golden and shiny once it’s cooked.
things to make with puff pastry

8. Carefully transfer the sausage rolls onto a baking tray lined with tin foil.  Pop it into the oven and leave it there for 30-40 minutes, or until the pastry is golden brown and the meat is nicely cooked.

Recipes using sausages

Serve in chunks or slices, hot or cold.  But please do enjoy!  They can also be reheated later on, just make sure the meat is nice and hot in the middle.
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Quick Sausage Rolls and Cheese Straws

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Some horrible photography but they weren’t really frazzled – promise!

This won’t exactly be very coherent because it wasn’t even a very coherent day! My mother and step-father have an annual Christmas party – I know, I know, a very late post but I wasn’t sure to write it up or not because it was such as mishmash of things. I wanted to help them with things because they are both getting on a bit and my mother has a bad back so don’t want her making it worse. I was supposed to do a few things, cut up 5kg of beef, prepare 30 chicken thighs to make mango chicken and then I thought I would make some sausage rolls for the guests.

Needless to say, despite my good intentions, I got there and the beef was already cooked and ready to be reheated the day of the party and my mother was keen to do the chicken because it also turned out that they had been deboned by the butcher so it was very low effort! She had also proceeded to order a very small amount of sausage meat so I arrived with very little to do and a mass of bought pastry so I had to improvise! I also did this before Brookers of Blunty’s came about so it wasn’t very well documented with photos.

Sausage Rolls

The sausage rolls were intended to be made in a much bigger quantity, I have made them a time or two before and how can you not love a sausage roll?! The best thing is that it is totally customisable. I went with some herbs in the sausage meat and some thinly sliced bits of “cooking” chorizo to give something a bit more. As it slowly dawned on me how little meat I had, the sausage rolls sort of became pinwheel type things but they were still brilliant!

Notes
If you are being adventurous with your flavour combinations, it might be worth taking some of your sausage meat and frying it in order to check it tastes ok.

Ingredients

Sausage meat (more than your mother gives you!) – probably about a pound (500g)

1 pack of ready made puff pastry

About 70g of chorizo

1 tablespoon of thyme

1 tablespoon of sage

1 tablespoon of rosemary

1 beaten egg

Fennel and sesame seeds to top

1, Roll your pastry into a long rectangle large enough to contain all of your sausage meat etc

2, Throw in all of the herbs, sausage meat and shredded chorizo into a bowl and mix well, your hands are the best thing for doing this with!

3, Create a freestyle sausage shape on the pastry, remember you will need a good bit of an overlap in order to overlap the pastry.

4, With a pastry brush, brush a little egg onto the flap of pastry and then, over the SAUSAGE, ROLL the pastry over and use a fork to crimp the pastry.

5, Cut them into the desired size and put them onto a greased baking tray, brush on some beaten egg and sprinkle sesame seeds etc on top.

6, Put them in a medium oven (180 degrees C) for 20 minutes and check them regularly to see they aren’t burning!

Quick Cheese Straws

The cheese straws were made purely to use up the excess pastry but they were brilliant. I decided to cut the chorizo into thin matchsticks and grate some cheddar. There is no need to bother with instructions, simply roll out the pastry, liberally sprinkle the filling and then fold it in half and then cut them into ribbons about 1cm wide and 4-5mm thick. If you want to get fancy, try twisting them up!

Sorry about the chaos of this post, it has been a busy few days of no free time and working all weekend!  On the bright side, we saw a barn owl flying over our field. Lovely stuff.IMG_0249