Home made Sausage Rolls ...

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

  1. BigandY

    BigandY Member

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    I shall board an aeroplane this evening and come taste your delectables if it is no problem with you
     
  2. OP
    OP
    RETARD

    RETARD Member

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    haha sure.

    im actually about to move 5 mins from the airport.
    cheap taxis and close to harbour town.
    mmm i better up my exercise regime - i feel a whole lotta cooking about to go on.
     
  3. looktall

    looktall Working Class Doughnut

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    doesn't make it right.

    the best sausage rolls i have ever had are the cheese and bacon sausage rolls from the dunsborough bakery in the SW of WA.

    the meat is not even close to being dry, the pastry is awesome, they have a good proportion of cheese and bacon in the meat and they're big fat boys.
    none of the skinny shit you normally get from commercially made sausage rolls.
     
  4. BigandY

    BigandY Member

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    If you've never had a sausage roll with carrot in it I hardly think you're in a position to say it has no place...

    Besides, it's not like it's got the same flavour as when you're munching on a carrot stick :lol:
     
  5. glasnt

    glasnt Member

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    You're not saying carrot sticks are ikky, are you? :mad:


    Also, my rolls rocked for lunch. :D I did make triangles and dumpling type shapes because I got bored with rolls :p
     
  6. OP
    OP
    RETARD

    RETARD Member

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    i think carrot would be fine
    ive had many a homemade hamburger paddy with grated carrot in it.
    besides with sauce - anything tastes good !
     
  7. looktall

    looktall Working Class Doughnut

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    how did you come to the conclusion i'd never had a sausage roll with carrot in it?
     
  8. BigandY

    BigandY Member

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    Have you?
     
  9. kingjam

    kingjam Member

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    Personally i think these two places make brilliant sausage rolls.

    St Honore Sourdough bakery at North Sydney (Good pies as well and lets not forget the Lemon Tart)

    Central Baking Depot in the Sydney CBD (The lamb and harissa ones are awesome)
     
  10. looktall

    looktall Working Class Doughnut

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    of course.
    that's how i know it has no place being in a sausage roll.

    my mum used to work at a roadhouse that did home made sausage rolls.

    they were gigantic.
    easily two inches high and about 2.5 x 3 inches.

    they weren't bad, until someone decided to start putting carrot in them.
     
  11. death

    death Member

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  12. gregpolk

    gregpolk Member

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    Looks delish. I like putting a bit of a nice bitey cheese in mine.
     
  13. Amran

    Amran Member

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    Can we just agree that some people might like carrot in sausage rolls and others might not? ...and that no-one else here gives a shit about who's right and who's eaten a carrot laden banger roll before?

    1kg of mince on it's way home now, gunna try out a batch of these tonight. OP, could you explain the process of getting them on the pastry and rolling them up again 'cause I can't get my head around it the way you've explained it there.
     
  14. HumbleBum

    HumbleBum Member

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    OMG its shopping day..

    :lol: :D
     
  15. death

    death Member

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    check out this video
    http://www.youtube.com/watch?v=_nQrvnn3eqA
    at the 5:25min mark.
     
  16. bl4ck32

    bl4ck32 Member

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    I usually keep a bag of sausage mince in the freezer and puff pastry ready to make these all the time :p Just gotta take out the pastry and wait till its a little soft, then squeeze out desired thickness of mince onto sheet. Then roll once over to cover all around, and cut up.

    Awesome snack for a "i cant be bothered cooking" day...
     
  17. HumbleBum

    HumbleBum Member

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    They are in the oven.. :weirdo:
     
  18. Amran

    Amran Member

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    Last edited: Dec 3, 2010
  19. HumbleBum

    HumbleBum Member

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    Taken @ 8.21pm!

    [​IMG]

    I halved the recipe, and it made all of these..
     
  20. Amran

    Amran Member

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    Nope too bad, first pic up wins :lol:

    So you put the meat right up to the ends of the pastry and didn't fold them down? Looks great however you've done it.
     

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