Sunday, December 28, 2008

A Seasonal Treat: Customized Sausage Rolls

This is straying a little bit from the 'sausage and bread' concept but hey, it's the holidays.

I don't know about you but I've found it quite difficult to track down a really nice sausage roll when I'm out and about. Usually the sausagemeat filling is cheap, over-salted and lacking in flavour, and the pastry is too greasy or (even worse) is cold and claggy.

So having spent so much time tracking down great sausages to put in sandwiches, I thought I would experiment and try making my own sausage rolls. I say 'make' but really I'm using all ready-made ingredients and simply assembling them and baking. The results are great, though, and if you have the time this is great way of making a tasty, sausage-based snack. They key is to use a good quality sausage and to serve them warm, fresh from the oven.

Ingredients:

  • 1 x pack of good sausages. Choose your favourite but avoid varieties that contain fruit (e.g. apple) or a lot of garlic as these can exude a lot of water or be too overpowering, respectively.
  • 1 x pack of ready rolled puff pastry (defrosted if frozen).
  • Jar of tomato relish (or condiment of your choice). I find tomato relish works especially well with the baked pastry.
  • 1 x egg, beaten.



Recipe:

Lay your pastry out on a floured board and cut into long strips about 4 inches wide.


Place the tomato relish (or your own choice of condiment) along the centre of the pastry strip in a narrow line. Be sparing - you don't need a lot.

Seperate your sausages and cut along the casing of each one.



Extract the sausagemeat from the casing and place it on top of the tomato relish or condiment, in the centre of the pastry strip. You will find that most sausages are much to thick for a sausage roll and you will have to pinch the sausagemeat and 'thin it out' until it is roughly half of its original thickness. This means that one sausage link will make a sausage roll that is roughly twice its original length.




Brush beaten egg along one of the inner edges of the pastry strip, and fold the strip over to make a roll, using the beaten egg to seal. Position your rolled pastry so the join is facing down and hidden. Pat the roll gently to seal.

Cut your long roll into bite-sized or longer sections, as you see fit, with a single cut straight down.

Using scissors, make a little V-shaped snip in the top of each sausage roll.



Brush the top and sides of each sausage roll with beaten egg.

Bake at 220 degrees centigrade for roughly 25mins or until the sausagemeat is well cooked and the pasty lightly browned. Take out of the oven and eat whilst warm.



This is really so easy to do and I'm willing to bet they will be the best sausage rolls you've ever tasted!

That's all for 2008. Have a great New Year and see you in 2009 for more Sausage and Bread goodness!

2 comments:

Le laquet said...

They look yum - I've made something similar with ready roll croissant pastry and Branston spreadable. Don't knock it till you've tried it!!

ros said...

You can get sausagemeat specifically for this sort of thing which saves you having to fiddle about cutting casings and so on. You can then season it any way you like, before shaping it to go on top of the pastry.