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The British Sausage Roll.

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English Rose View Drop Down
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    Posted: 23 April 2018 at 10:53

Hello all. Was laughing to myself this morning whilst reading my daily paper. It was quoting an article written in the New York Times about the English and Sausage Rolls. They actually wrote that we normally have them at Christmas!!  WHAT!!  Yes, we do, but I do hope someone has since informed them that the Sausage Roll is, and always has been, the most popular daily lunchtime snack in Britain!!!!  Our favourite baker throughout the UK is Greggs, a multi-national company that sells hundreds of thousands of lunchtime Sausage rolls every single day. The Brits also make them at home all the time. It really is up there as the number one time lunchtime snack.  The other thing that the NYT wrote was that they are similar to the American Pigs in Blankets! NO THEY ARE NOT! From my understanding PIB are made with frankfurter type sausage meat, in a crusty type pastry. Sounds nice but nothing at all like our Sausage rolls. Sausage rolls are made with real pork sausage meat with added ingredients, encased in a Puff Pastry.  

I feel sure you must have had Sausage roll recipes on here before, but I would like to share my simple recipe for making them. (even easier because I always use shop bought frozen Puff Pastry as I cannot make decent pastry to save my life!) Here below is my method for doing delicious Sausage Rolls.

SAUSAGE ROLLS

Preheat oven to 180C - 350F -  Fan 170C - Gas 4.  Cooking time 10-15 minutes. (until golden brown - Check them after 10 minutes).

INGREDIENTS

Makes 24 Sauage Rolls.

1 x packet of Frozen Puff Pastry (except for you clever pastry makers who can make their own Puff Pastry)

8 x Pork Sausages, Skinned.

1 x Egg

OPTIONALS

Some grated Cheese

Some dried Herbs.


METHOD

Cut the one end off each Pork Sausage and squeeze the Sausage meat into a dish.

Roll out your puff pastry into a long rectangle shape and split into two halves lengthways.

Lay out the sausage meat along the centres of each of the two lengths of puff pastry.

Next, crack an egg and whisk with a fork or whisk and using a pastry brush, brush the egg along the length of ONE side of each of the pastry halves..

Fold the pastry over the first half of pastry with sausage meat and seal the two edges (if it keeps opening, use more egg to seal it) Do same with the other half pastry/sausage meat.

Now cut into any size shape you want. (I make 12 small bite size from each half of pastry)

 Put them on to a baking tray. Brush with remaining egg mix.  If you want to use the optionals like grated cheese or mixed herbs, put on top now. (I don't usually bother as these are tasty as they are.

Place in the preheated oven and bake for 10 - 15 minutes, or until they golden. We Brits all have our own weird set ways. With me, I usually bake them until they are golden brown (10 minutes) and then turn them over and let the bottoms bake for about 3 minutes. but of course, I don't have the 'such as the grated cheese on the tops so it doesn't do any harm by turning them over to ensure bottoms are never"soggy" and pastry is as crisp and lovely as the tops of the Sausage rolls. (my oven has a mind of its own) but if yours turn out fine without turning them over, all the better)..

I do hope that if you try making them, you will enjoy. Please don't blame me if you get hooked on them though, That's what happened to us! 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 11:51
Those look pretty darn good to me - thank you for posting!

When making these, is there any particular type of sausage that one "should" use, or is it more of a "use your favorite" kind of thing? We get some good sausages in this area, but they are usually German, Italian or Eastern-European in nature, along with a couple of "basic" varieties that are well-seasoned, but not really indicative of any country or region. If I were to make this, those latter types would probably be my first choice.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 16:01
Alright, Rose. Now you have me drooling on the computer screen! Those really look good.

FWIW, not too many people make their own puff pastry. It's time consuming, complicated, and, for those of us who are rolling pin challenged, nearly impossible.

In short, no need to apologize. Most of us go with frozen, even as you do.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 08:07
Originally posted by TasunkaWitko TasunkaWitko wrote:

Those look pretty darn good to me - thank you for posting!

When making these, is there any particular type of sausage that one "should" use, or is it more of a "use your favorite" kind of thing? We get some good sausages in this area, but they are usually German, Italian or Eastern-European in nature, along with a couple of "basic" varieties that are well-seasoned, but not really indicative of any country or region. If I were to make this, those latter types would probably be my first choice.

Hi Tasunkawitko, Yes, surely you can use your favourite sausage meat but never frankfurter sausage. Mainly though, the famous sausage rolls are best made with Pork sausage meat which one can buy here as Pork sausagemeat itself, but buying thick Pork sausages  (usually 8 to a packet) and taking the sausagemeat out of them works out as a much cheaper option.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 08:16
Hello again ~

Your reply makes perfect sense, and I understand. We are able to buy "bulk sausage," as it is called here, that would work perfectly for this.

Thanks again!

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 08:17
Originally posted by HistoricFoodie HistoricFoodie wrote:

Alright, Rose. Now you have me drooling on the computer screen! Those really look good.

FWIW, not too many people make their own puff pastry. It's time consuming, complicated, and, for those of us who are rolling pin challenged, nearly impossible.

In short, no need to apologize. Most of us go with frozen, even as you do.

Hi HF, Thank you for that! I am embarrassed to admit I am rubbish at pastry making so it's a relief to know there are others out there that admit they use frozen pastry too.
It reminds me of my darling late mum who was Irish, we seven kids experienced the delight every single day of her beautiful pastry skills with her home-made apple pies, jam tarts and scones. (Oh how I wish I had taken more notice of her baking skills, too busy enjoying teenage life though!) She never weighed any ingredients, all done from probably watching my nan and experience. Sigh! 

Still, I am good at cake baking so I suppose that's something. Except...... a lot of recipes I love are American and honestly, half the time taken up is looking at converting USA cups to British Ounces (I loathe the grams that we older ones had to endure when they came in) but I persevere and thankfully, the USA cake recipes I try out have so far been successful (and delicious!)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 08:35


I agree with my colleagues ..  The sausage pastries look very enticing .. 

I have to state, I have never used any frozen pastry and rarely bake ..  

None the less they are delicious surely especially with Fresh Porc Sausage from Spain and / or Morcilla de Burgos !!!!  ( Blood Sausage ) and pastry from scratch !!!!!!!

Fine job ..  Thank you for posting ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 12:10
Thank you Margi, yes, they would be lovely using your ingredients. It has to be Puff Pastry only though for the perfect sausage roll. People have been hooked on them here for years. Of course, I always make party size (24) but the most popular size for everyone as a snack is to cut the length of pastry into 3 or 4 instead of 12, a delicious lunchtime snack. Most households would say they have sausage rolls at least once or twice a week, workers probably every day from Greggs, who are the largest bakery selling them.
He who must obey here indoors would eat every single one if I didn't hide the tin! Tongue

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2018 at 17:28
Oh, those sound delicious!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2018 at 18:26
Rose, here's a trick for you when making pie crusts. Instead of struggling with a rolling pin, and trying to roll out a perfect circle (yeah, right), try this. Break off small pieces of dough, and roll them into balls, more or less the size of a marble. Flatten them into "coins." The arrange those coins, slightly shingled, to cover the pie.

You not only eliminate the rolling pin, but create a more interesting top crust, because of the textural break.

Just a little tip from one who is rolling pin challenged.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 28 April 2018 at 09:09
Hello everyone, just thought I would show a few pictures of the usual size of sausage rolls that millions of us Brits buy from our favourite baker here in the UK - GREGGS. 




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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2018 at 10:04
Hi Rose,  these look delicious and remind me very much of the Dutch saucijzenbroodjes (sausage rolls). 

http://foodsoftheworld.activeboards.net/saucijzenbroodjes_topic1489.html

I get lazy and just crimp them on the sides instead of folding the seams underneath, and I wouldn't worry about using frozen puff pastry, I don't know anyone that makes their own anymore, as Brook said.

Well done, and thanks for sharing!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2018 at 10:25
Originally posted by HistoricFoodie HistoricFoodie wrote:

Rose, here's a trick for you when making pie crusts. Instead of struggling with a rolling pin, and trying to roll out a perfect circle (yeah, right), try this. Break off small pieces of dough, and roll them into balls, more or less the size of a marble. Flatten them into "coins." The arrange those coins, slightly shingled, to cover the pie.

You not only eliminate the rolling pin, but create a more interesting top crust, because of the textural break


Just a little tip from one who is rolling pin challenged.

HR, What a great idea! I'll have a go at that next time I make an Apple Pie. I can imagine the crust looks really pretty when finished.  Sort of like when I made my first Lattice Pie top. It looked so nice and made such a change from a normal pie crust with 2 slits and 4 shaped pastry leaves. Thanks for that idea.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2018 at 10:29
Originally posted by pitrow pitrow wrote:

Hi Rose,  these look delicious and remind me very much of the Dutch saucijzenbroodjes (sausage rolls). 

http://foodsoftheworld.activeboards.net/saucijzenbroodjes_topic1489.html

I get lazy and just crimp them on the sides instead of folding the seams underneath, and I wouldn't worry about using frozen puff pastry, I don't know anyone that makes their own anymore, as Brook said.

Well done, and thanks for sharing!

Pitrow, Thanks, I'm beginning to realise that. Here however, and especially in this huge Irish family, there is a silent shame on my behalf in not being able to make decent pastry. (I still say it's because I have very warm hands (ahem). But truth is I am just useless. I bless the person who thought of frozen pastry. 
Tongue LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2018 at 15:38
Useless? Aw, come on! Your wonderful posts belie that statement on the face of it.

Rose, we all have certain skill sets, and others we are, let's say, less good at. The trick is to focus on the things you do well, and find alternatives for the others---such as frozen puff pastry.

Truth to tell, I've had fresh-made puff pastry, from professional pastry cooks. Anyone who says they can tell it apart from the frozen is kidding themself.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 08:46
Hi.  HF and Pitrow, thank you for your kind comments regarding my pastry skills. It makes it worse that all family, siblings and children all live within throwing distance so a lot of pastry skills are on show by SIL's and DIL's. (even bloomin granddaughters and nieces!) but.... all these years I have managed to keep it secret that I don't make my own pastry. I always sneak the pastry out of the freezer, (he who must obey would never venture into the freezer drawers as he just eats what set in front of him. The only time he goes near the freezer is to open the bottom freezer drawer where the ice-cream or choc Ices are kept),  When I need some pastry sheets, I let the packet defrost by hiding it in our microwave, then I discreetly quickly stuff the pastry paper wrapping down the side of the rubbish bin so it can never be seen (and then after washing my hands thoroughly of course) scatter the flour around on the surface and get rolling!! LOL. No-one as yet, has ever sussed that I have never made my own pastry. One of those secrets I will take to the grave (unless one of the little madams join this forum and suss out who I am of course! Embarrassed
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