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Thread: Sausage rolls

  1. #1

    Smile Sausage rolls

    Hi girls,
    I have been reading all the yummy recipes that you post here (jelly slice is definitely going to be made today - it will be my treat if I go to school and get my programming done)



    Anyway - has anyone got an easy homemade sausage roll recipe?

    Thanks!

  2. #2

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    Simple recipe:
    sausage meat, diced onion, grated carrot, salt, pepper and bbq sauce

    thats it!

  3. #3

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    Mine is similar...

    Sausage mince (you can do half sausage half normal mince), carrot, onion, sprinkle of french onion soup mix, fresh parsley or if you don't have it mixed herbs, pepper, 1 egg... if the mix is a little too wet then add some bread crumbs (fresh if possible). We make HEAPS when we do it, then we freeze the leftovers and it makes a great snack Tastes better than store bought ones thats for sure!

    I have made sausage rolls with beef mince, fetta and herbs. They were great too!

    Turkey mince also makes great sausage rolls.

    And if you want to you can get one packet of say herb and garlic sausages and remove the skin and add them to your sausage mince and you get really nice sausage rolls, so you can experiment with different flavoured sausages.

    *hugs*
    Cailin

  4. #4

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    I use sausage mince, a packet of stuffing mix, garlic, onion, mixed vegies (usually the diced carrot, peas and corn mix), grated cheese, an egg, BBQ sauce and mix it all together... then put it into the puff pastry.

  5. #5
    Fraser Guest

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    I am a really bad cheat with sausage rolls - I buy gourmet sausages that sound nice and then take the sausage meat out of the casings add some breadcrumbs and put in puff pastry.

    Thing is if you buy some sausages from a nice deli it is more likely you will get some actual meat in there - whereas if you buy that sausage meat in packets from the s'market I'm not quite sure what actually is in there.

  6. #6

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    Youre right fraser, but as long as I dont "know" hehe

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    Totally agree with you Fraser!

    *hugs*
    Cailin

  8. #8

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    Has anyone got a vego version?

  9. #9

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    oooo have you made the sanitarium ones? They ROCK! We have vego friends that make them all the time

    *hugs*
    Cailin

  10. #10

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    spinach and ricotta?

    Or someone else had a creamed corn recipe on here once?

  11. #11

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    I have made the sanitarium ones before and I do like them, but am looking for something a bit different I guess.

    Spinach and Ricotta might be good Danni, and I can do samoe canneloni at the same time!

  12. #12

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    then you can bring me the left overs

  13. #13

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    I found this recipe.. you could make the filling and just use frozen pastry...

    Vegetarian 'Sausage Rolls' - Delia

    These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.


    Makes 36

    Ingredients
    For the quick and easy flaky pastry:

    6 oz (175g) butter
    8 oz (225g) plain flour
    pinch salt
    beaten egg to glaze

    For the filling:

    10 oz (275 g) fresh breadcrumbs
    8 oz (225 g) mature Cheddar cheese, grated
    1 large onion, grated
    3 tablespoons thick double cream
    1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
    1 level teaspoons mustard powder
    pinch cayenne pepper
    salt and freshly milled black pepper

    Pre-heat the oven to gas mark 7, 425F (220C).

    You will also need 3 baking sheets, lightly greased.

    For the pastry, the butter needs to be rock-hard from the fridge, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes. Meanwhile, sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with. Then dip the fat in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate.

    At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of butter with flour until the mixture is crumbly. Next, add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the fridge.

    For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly.Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).

    Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes. Snip each one on the top in three places with the end of some scissors, then brush with beaten egg. Repeat all this with the other portions of filling and pastry. Bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes. Then leave them to cool on a wire rack before storing in an airtight tin (that is, if they're not all eaten before you get the chance!).
    *hugs*
    Cailin

  14. #14

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    Thanks Cailin! Thats ace.

  15. #15
    abs Guest

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    I've been using bought sausages (various nice flavoured ones work a treat), wrap in puff pastry for years

    A nice variant is to slice the sausage open and spoon in a little salsa before wrapping in the puff pastry

    Even better is to half cook them, then take out of the oven, put a little bit of yummy cheese on top and back into the oven. The cheese then melts over the pastry

    Enjoy :biggrin:

  16. #16
    Melinda Guest

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    100% agree Em! I normally go and get beef & tomato sausages from The Wursthaus down in Salamanca Place and use those!

    So I get the meat out of the casings, throw in some diced onion and a big splash of tomato sauce (or BBQ as a nice or alternative) and that's it!

    Whenever I make sausage rolls, there's never any left!

  17. #17

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    Melinda, wasnt it you that had a recipe on here with creamed corn in pastry?

  18. #18
    Melinda Guest

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    Creamed corn in pastry?! Dunno LOL. I posted a recipe that was chicken & vegetable rolls (great for kids parties - it was actually a baby/toddler recipe book I got it from) and that had creamed corn in it from memory. Maybe that's the one you're thinking of?

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