There is nothing quite like a really good sausage roll and seeing as I have access to amazing sausages at my local award winning butcher, I figure I can give making good ones, a decent go. Attempt number one was pretty successful. They weren’t quite as fabulous as the ones we get from Alexander’s Patisserie (if you’ve never tried them and you work nearby I highly recommend) but they were pretty damn good for a first attempt.
Do you have a favourite flavour sausage roll?
Recipe is as follows
400 grams of gourmet pork and fennel sausages (flesh removed from skins)
400 grams of plain chicken sausages (flesh removed from skins)
1 large grated onion
1 medium sized grated carrot
1/3 – 1/2 cup of breadcrumbs
1 small bunch of finely chopped parsley
Puff pastry sheets (I’ll attempt my own pastry once I master the innards)
1 extra beaten egg for brushing the rolls
Sesame seeds for sprinkling on top
Mix together well – sausage meat, onion, carrot, breadcrumbs, parsley and egg.
Cut pastry sheet in half, make a decent sized log of sausage roll mix lengthwise all the way to the edges.
Roll lengthwise and cut into six.
Refrigerate for about half an hour then brush with egg mixture and sprinkle with sesame seeds
Bake in oven on 180ºC for about 25 minutes or until golden.
I’m not sure how to improve on these so I’m just going to experiment with some different sausage meats until I’m happy with the result.
2 Comments Add yours
Aaaaaw you just made me instantly hungry. So you mix the two type o sausage together eh? Woul never have thought of that.
I read a few recipes that called for equal parts chicken and pork mince. The recipes obviously vary quite a bit but I figured it was a good starting point. I might up the pork and decrease the chicken next time and see what the difference is… just for the sake of experimentation. 🙂