BEST BRITISH SAUSAGE ROLL
Steps:
- Gather the ingredients.
- In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
- In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly combined.
- Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
- Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
- Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
- Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
- Cook in the preheated oven for 20 minutes or until golden brown. Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.
Nutrition Facts : Calories 717 kcal, Carbohydrate 36 g, Cholesterol 104 mg, Fiber 1 g, Protein 18 g, SaturatedFat 13 g, Sodium 1065 mg, Sugar 2 g, Fat 56 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
MARK'S ENGLISH SAUSAGE ROLLS
I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.
Provided by POSHIE25
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
- Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 19.5 g, Cholesterol 37.1 mg, Fat 23.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 6.8 g, Sodium 568.6 mg, Sugar 0.3 g
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
EASY PEASY BRITISH SAUSAGE ROLLS
The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold, in a canapé size as an appetizer or in a larger roll for brunch, lunch, a snack or an entrée.
Provided by Chula King
Categories Appetizer Brunch Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Add ground pork, bread crumbs, salt, pepper, sage, nutmeg, mace and water to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings and consistency. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 20 ounces sausage. (See Tip 2)
- Preheat oven to 425° F.
- Roll puff pastry sheet to approximately 14 x 10-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of half of the sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed. Repeat with other half of puff pastry and remaining sausage.
- Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil. (See Tip 3)
- Brush with egg wash. Bake at 425° F for 25 to 30 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings. (See Tip 4)
Nutrition Facts : Calories 690 kcal, Carbohydrate 38 g, Protein 25 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 896 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SAUSAGE ROLLS
Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.
Provided by David Tanis
Categories dinner, lunch, sausages, main course
Time 2h
Yield 24 sausage rolls
Number Of Ingredients 16
Steps:
- Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
- Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
- Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
- Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
BRITISH SAUSAGE ROLLS
Perfect with a pint of arrowood cider while watching "Black Books" or "EastEnders"
Provided by BBCFan
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
- Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
Nutrition Facts : Calories 349, Fat 26.1, SaturatedFat 7.4, Cholesterol 44.8, Sodium 406.1, Carbohydrate 18.8, Fiber 0.8, Sugar 0.5, Protein 9.4
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