A British lifestyle blog

Monday, 12 December 2011

Sausage Rolls Recipe

Now, I know what you're thinking - fashion blog posting food? Well, normally I wouldn't but as I only bake once in a blue moon, I thought I'd share the recipe with you. Plus with the nights getting darker and colder, it's nice to have some comfort food to turn to! I used to really enjoy food classes at school which is where I got this recipe from. 
You will need: 
  • Puff pastry (either made before hand or purchased like I did with Jus Rol sheets)
  • Plain flour
  • An egg
  • Sausage meat
Equipment you will need: 

  • Baking trays (the number depends on how many sausage rolls you intend to make - I used two)
  • A fork
  • A rolling pin
  • A bowl 
  • A sharp knife
  • A paste brush
  • A cooling tray
1. First off I start by sprinkling the counter top with plain flour so the pastry doesn't stick to the surface. I also sprinkle some on the sides of the rolling pin too for the same effect.

2. Then, either using your pre-made pastry or in my case Jus Rol pastry, using your rolling pin, roll out the pastry thinly. Alternate which side you roll on to get as much pastry as you can. I found out from making these sausage rolls that you unfortunately don't get much for your money with pre-made sheets of pastry. If I'd known how little you actually get, I would have used two boxes. 

Because the result of my rolling has left me with a square of pastry, using a sharp knife, I divided it into three thirds. 

3. Put the rolled out pastry to one side as it's time to prepare the sausage meat. I can't give you measurements or weights of how much to use as not only do I go for a 'trial and error' motto, it again depends on how many sausage rolls you intend to make. 

I used just under half of the packet of sausage meat. 

Like the pastry, I sprinkle flour under and on the sausage meat before rolling it out. I don't use a rolling pin for this as that will just flatten it out so this is definitely a job for your hands. 

Rolling it out will take a few minutes to get the length required. It may break up a few times but don't be disheartened as this can easily be rectified by just placing the broken parts together and re-rolling. 

4. Using one of the thirds I cut up earlier, bring back the pastry and place the sausage meat in the centre. Cut off any excess sausage meat that hangs over the length of pastry as you can use this for the other thirds. 

5. Crack the egg into the bowl and using a fork, whisk until you get an even consistency. 

The egg is going to be used to stick the pastry together over the sausage meat to create the physical shape of the sausage roll. 

6. Using the paste brush, dip it into the egg mixture and 'paint' it onto the front facing side of pastry, giving a good coverage across the entire length. There isn't a need to paste the opposite side as this needs to be dry to stick to the pasted side. 

7. Once you've given a good coverage, take hold of the back side of pastry and fold it over the sausage meat and applying light pressure, push it onto the pasted egg side and smooth over any lines and bumps. 

8. After you've given the pastry a chance to stick together, using a fork, indent lines onto the flat pastry front. 

If you want to neaten it up, use a sharp knife and straighten the front edge. 

9. Here's the hardest part - cutting up the sausage rolls. I don't think my knife was sharp enough as some of the rolls came out a little messy but they usually improve in the oven! 

Depending on whether you want little or big sausage rolls, cut them accordingly and place on the baking tray(s). Separate them enough that they don't stick together when baking. 

10. Once they're all on the baking tray, using the egg mixture again, glaze over them to stop them burning in the oven. 


Repeat the above steps for the other thirds of pastry and left over sausage meat you have. 

11. Time to bake! Cook for 20 minutes on Gas Mark 6 until they go golden brown. Check on them at this point and cook for a further 5 minutes if required. If you do bake more than one tray like me, the bottom tray won't cook as quickly so after the top tray has had 20 minutes, swap them over and cook the bottom ones for as long as they need until they go the same colour as the first batch. 

12. After you've taken the sausage rolls out of the oven and waited a few minutes, place them on a cooling grill stand and voila! you're done! ... well apart from the washing up! 

Serve and enjoy :) 







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2 comments

  1. Love that you posted this, makes a difference to all the cupcake recipes people post! x

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  2. One thing... NOM! If you ever want to crash at my place after an event or anything, you just have to ask... and bring these babies with you! ; )

    -Elodie x
    http://www.elle-yeah.com

    ReplyDelete

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