Home made Sausage Rolls ...

Discussion in 'Geek Recipes' started by RETARD, Apr 14, 2009.

  1. RETARD

    RETARD New Member

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    As im house sitting for the folks atm i was sitting here remembering the smell and taste of delicious hot sausage rolls straight out the oven we used to have as kids. It wasnt long before i was looking through some of mums recipes and decided what the heck ..... LETS MAKE SOME ! :D

    Heres what you'll need:
    about 1kg of mince - (i used pork mince)
    2 grated onions
    2 grated garlic cloves
    1 handful of chopped parsley
    2 tsp of mixed herbs
    1/4 cup of milk
    2 cups of bread crumbs (if you dont have any make your own they - i just mix in a coffee grinder)
    4 sheets of puff pastry
    1 lightly beaten egg
    2 x lightly greased oven trays

    Method:
    Once youve chopped / grated your ingredients simply mix the mince, garlic, onion, parsley, herbs, bread crumbs and milk with your hands in a bowl until all the ingredients are mixed evenly throughout.

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    Place your 4 sheets of puff pastry on the bench and cut them halves.
    brush the top and bottom of each half with some egg wash then lay some of the mixture in a long roll along the middle of each sheet.

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    fold the sheet over to make a long sausage shape & paste some more egg mixture of the top. Cut each long roll into halves and then halves again (seems to make good bit sized serves) and prick each serve with a fork.

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    Place into a moderate oven 190deg for 25 - 30 mins

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    And there you have ... sausage roll goodness - way better than the shops!
    I used mums kick ass home made sauce which has a nice sweet spicyness to it. You could use sweet chilli sauce for a bit of bite or perhaps chop some chilli into the mixture.
     
    Last edited: Jan 6, 2014
  2. glasnt

    glasnt Member

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    Just like mamma used to make.


    My mum put in french onion soup mix with little noddly things in it when she made them. We used to call them "Worm-age-Rolls" (like saus-age rolls)
     
  3. mitsimonsta

    mitsimonsta Member

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    It shits me about how much flour that most bakeries put in the 'sausage' (I am using that term loosely).

    Yours look great. I like 100% beef sausage mince, or if going from very lean beef mince from scratch, I add about 25% lamb mince for a bit of extra fat or it does dry out and go hard.

    mmmmmmn sausage rolls.
     
  4. OP
    OP
    RETARD

    RETARD New Member

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    I'd be very keen to try this with different minces / flavours :thumbup:
    Im sitting here atm watching a student from hong kong woof them down for brekky! He's about 45kg wet and just ate 6 of them with some sauce :shock:
    He calls them australian dumplings lol.
    Personally i think the sauce makes it but if i shared that recipe id have to kill you all :p
     
  5. mitsimonsta

    mitsimonsta Member

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    Fkn hilarious. love it.... going to use it myself.

    We all know that 'Aussie Dumplings' have vegemite in them too ;)
     
  6. OP
    OP
    RETARD

    RETARD New Member

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    funny thing is he has been here for ages and never had it before. Going by past experiences just opening the lid for a whiff is enough to make them run miles in horror. I found it best to just make them some vegemite on toast/turkish bread with loads of butter. Has a mixed result but hey - when in rome .... Cant send them back home with out trying the aussie essentials :)
     
    Last edited: Apr 14, 2009
  7. bl4ck32

    bl4ck32 Member

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    Its not flour, its a soy based meat replacement which you can buy at any health food shop. All the shit you buy only has about 15% MAX meat in it, so home made will win any day.

    My mrs has bought the soy meat replacement btw, and it tastes exactly like meat. When you buy it, it looks like dry cooked mince meat. Not that theres anything wrong with using it, and i doubt most of the people here would be able to tell it isnt meat....(probably due to the consumption of prior said bought sausage rolls, meat pies etc)
     
  8. mitsimonsta

    mitsimonsta Member

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    Whatever it is, it means that I do not buy shop-made sausage rolls very often at all.
     
  9. tchi6

    tchi6 Member

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    for extra flavour, u should mix half mince, half sausage meat. beautiful
     
  10. OP
    OP
    RETARD

    RETARD New Member

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    Thanks for the tip :thumbup:
     
  11. looktall

    looktall Working Class Doughnut

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    what grade mince do you use?
    cheap and fatty or expensive and lean?
     
  12. Mercora

    Mercora Member

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    Best sausage rolls I've ever tasted had some carrot and sultanas in the mix. The finely diced sultanas for a bit of sweetness and the carrot to... well the carrot just adds another nice flavour!
     
  13. looktall

    looktall Working Class Doughnut

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    carrot has no place in a sausage roll.

    and as for sultanas.

    well....

    i'm just stunned.
     
  14. OP
    OP
    RETARD

    RETARD New Member

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    the mince was quite lean
    having made this batch again i would of seasoned the meat extremely well with salt & pepper also.

    I dont think carrots are too far out of the relms of logic,
    perhaps a small amount of some finely sliced bok choy?

    but the saltanas do sound bewildering :weirdo:
     
    Last edited by a moderator: Apr 15, 2009
  15. tunagirll

    tunagirll Member

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    We've made these yonks ago. It works best if you go half pork mince half italian sausage for the meat, makes them nice n smoky! You can also fry up some onion and bacon to add to the mix, along with stuff like grated carrot. And you do have to add breadcrumbs or they are too strong!
     
  16. BigandY

    BigandY Member

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    Bullshit! I know of two bakeries which add a little bit of carrot to their snorky rolls - absolutely beautiful :)
     
  17. OP
    OP
    RETARD

    RETARD New Member

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    when you say italian sausage do you mean cut them out of their casing?
    bacon is always good - wasnt sure though if it would be too much meat?
    lol sif there can be too much meat :leet:
     
  18. copious

    copious Member

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    I add some pine nuts into my sausage rolls :thumbup:
     
  19. glasnt

    glasnt Member

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    Question: do you usually partly fry up the mince first, or go raw? (Can't remember, think mum basically just cooked the pastry on the rolls)
     
  20. BigandY

    BigandY Member

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    my maw makes her snorky rolls up fully raw :cool:
     

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