Home made Sausage Rolls ...

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

  1. HumbleBum

    HumbleBum Member

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    I halved the pastry, placed the meat down the middle.. long ways.. then folded it over with the egg.

    Then I cut them into there sizes, and off they went.

    :D

    Pretty yummy! :thumbup:
     
  2. aXis

    aXis Member

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    A dodgy looking cafe here in Kalgoorlie (The Lunch Bowl) does the best home made sausage rolls I have ever tasted in my life.....

    Yes, that is a big call. They are really that good.

    You don't even need sauce with them. They are massive, and they make both the bag they are in and anything you might touch transparent. And I can clearly identify carrot in them. :) So very, very tasty.
     
  3. ravencs

    ravencs Member

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    Ooooh im so making these when i get home!
     
  4. qwertylesh

    qwertylesh Member

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    I like mine with sprinkled sesame seed on top after applying the egg, *yummo*
     
  5. ~Spyne~

    ~Spyne~ Member

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    Sovereign Hill has a bakery that make, arguably, the best sausage rolls.

    Gisborne market, YEARS ago, used to have a stall with home-made sausage rolls that had large chunks of onion in them...they were spectacular, but alas, the stall is no more.


    and re carrots? my mum has always put a little bit of grated carrot in her sausage rolls and they are great.
    half pork/half sausage mince ftw too.
     
  6. OP
    OP
    RETARD

    RETARD Member

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    Well what was the Verdict?

    I see a few ppl have used sesame seeds ... my next batch i'll be sure to give it a go. :thumbup:

    I would vouch strongly for the pork and sausage mince.
    lots of parsley FTW too!
     
  7. timmo

    timmo Member

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    The old Woman's Weekly recipe called for a couple of slices of white bread, crusts cut off and soaked in water until soggy to be put in with the meat. Stops shrinkage, apparently. (And we all know that unwanted meat shrinkage is a bad thing.)

    Mate of mine used to put fresh diced chilli in the ones he brought in for morning tea at work. Sensational.
     
  8. OldnBold

    OldnBold Member

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    funny you should mention this. The recipe I use:

    700 gms beef mince
    1 large onion finely chopped
    1 tbsp of mixed herbs (I’m a basil and oregano addict so I usually use them)
    salt and pepper
    4 thick slices of white bread
    1/2 cup of milk
    1-2 packets of puff pastry (get the sheets for this one it will be much easier, you'll see why)
    1 egg beaten.

    Put, mince, finely chopped onion, herbs, s+p into a bowl. Cut crusts of bread and soak in milk for 30 seconds. Gently squeeze out excess milk and add to mince and mix well. The bread absorbs the fat in the mince and helps avoid the meat shrinking in the pastry. Cut a square of puff pastry in half length ways. Run a line of mince longways down the middle of the pastry, the mince should be a few cm's wide and a couple of cm tall. You want it to look like 3 equal strips; pastry-mince- pastry. Brush one long edge of pastry with egg. Pull the edge of pastry with no egg on it, over the mince like a blanket to meet the the other side of the mince, *your tucking your mince into bed nice and snug*. With your finger tip push down that edge against the pastry on the very edge of the mince to seal, continue to roll your so your pastry roll hits the side with egg wash, you should have a cylinder now. Now just pinch the pastry to seal and place seal side down on bread board. Cut the roll in half then half again to have 4 mini sausage rolls. Place seal side down on lightly oiled baking tray. Before putting sausage rolls in oven brush with remaining egg. Bake in hot oven for 10 mins reduce heat to moderate to cook for another 15 minutes or until puffy and golden. This makes about 25 mini sausage rolls, I usually use fresh mince, double it and freeze what ever mix I have left over.
     
  9. timmo

    timmo Member

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    thank man. Had lost it. :thumbup::thumbup::thumbup:
     
  10. OldnBold

    OldnBold Member

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    some things are worth keeping :thumbup:
     
  11. fallen_dragon

    fallen_dragon Member

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    yeah thats how my mother makes them. uses slightly stale bread. mmmmm
     
  12. oinkoink

    oinkoink Member

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    Just made these for dinner tonight..my stomach is very satisfied right now!
    Followed the recipe in Retard's first post, except I did half pork mince and half beef sausage mince. I also made the breadcrumbs myself using stale Helga's multigrain.

    Thanks for sharing the recipe Retard! :thumbup:

    [​IMG]
     
    Last edited: Jan 11, 2011
  13. OP
    OP
    RETARD

    RETARD Member

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    well done mate :thumbup:
    dunno about that healthy stuff behind the sausage rolls but other wise looks great! :lol:


    if you can't manage to eat them all don't worry they can go in the freezer til your hungry again
     
  14. livlest

    livlest Member

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    I made a version of these last night with apple and carrot in them, however on cooking them about half split open?

    Is there something I'm missing? Can they be too tightly wrapped or should I have pricked the pastry?

    They still taste delicious though btw.

    :thumbup:
     
    Last edited: Jan 14, 2011
  15. OP
    OP
    RETARD

    RETARD Member

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    its easy to put too much filling in
    try a smaller amount than you think
    doesnt have to be tightly wrapped as they do expland a little when cooking
    pricking them a couple of times will help
    brushing with a beaten egg will give a nice golden colour
    loads of sauce is a must :leet:
     
  16. FE2_Chook

    FE2_Chook Member

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    personally i have never had a better sausage roll than the ones my mum used to make, and i've been a fair way around aus :p i'll post up a thread when i make them next, as i use a modified version of her recipe. Wil give these a shot though :)
     
  17. marcorony

    marcorony Member

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    bourke street bakery in surry hills sydney make a killer gourmet pork and fennel sausage roll. its a great flavour combo and shouldnt be that hard to make.
     
  18. scon

    scon Member

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    I've made lamb sausage rolls with tandoori paste to good results before.
     
  19. OP
    OP
    RETARD

    RETARD Member

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    some interesting combinations here guys - lovely
    Personally what i love is mums home made tomato sauce with these.

    Any sauce tends to go well with a sausage roll though.

    I hate it when the bakery ppl give you those little tetra packs of sauce or worse still, if they do it for you - put a bee's dick amount in :thumbdn:
     
  20. Bambi_1319

    Bambi_1319 Member

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    SO making Aust. Day sausage rolls :D need a good meat pie recipe too!
     

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