Home made Sausage Rolls ...

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

  1. benjagan91

    benjagan91 Member

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    I'd call Dim Sims 'Australian Dumplings' since they were first invented/made/created/whatever here in Australia by an Australian person of Chinese background/descent in Melbourne.
     
  2. Bambi_1319

    Bambi_1319 Member

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  3. issh

    issh Member

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    wow those look wonderful!
     
  4. OP
    OP
    RETARD

    RETARD Member

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    Well Australia Day tomorrow...

    I'm thinking the Sausage Roll / Snorky Roll / Aussie Dumpling will be making an appearance with loads of sauce !
    Happy Australia Day to you all
     
  5. STINGA

    STINGA Member

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    I'm willing to die for this recipe, please post ;)
     
  6. ~Spyne~

    ~Spyne~ Member

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    made these for the second time, last night so that I could bring in them in for morning tea at work (rotational roster, my turn this week).
    used 400g sausage mince and 400g lean beef mince. also added a finely grated carrot and added a beaten egg into the mix (additional to the beaten egg used for the egg-wash)
    not sure i went 2 cups of breadcrumbs, i just shook some out of the bag without measuring, probably used closer to 1.25-1.5 cups.
    came out really nice, however as with last time, i have an issue with the pastry getting TOO puff/flaky (used ALDI puff pastry this time, and Pampas last time, both with the same problem)
    any tips for getting it less flaky?
     
  7. scon

    scon Member

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    You could try prodding the pastry with a fork so the big air bubbles don't form. Also could try shortcrust pastry but that's probably going to be too heavy.
     
  8. OP
    OP
    RETARD

    RETARD Member

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    id suggest placing them in a roasting tray and cooking them half the time covered with alfoil and the other half without :thumbup:
    the alfoil will help trap the heat and steam them slightly
    i love flaky pastry :)
     
  9. --B--

    --B-- Member

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    just found this thread after retard linked to it in the mince thread today

    i bloody love sausage rolls.. whether they be home made, bakery or cheapo service station ones. they are up there with pizza on my favourite foods list

    but im trying to be mindful of my health these days and as such im thinking these are going to be pretty unhealthy?

    the puff pastry is the main culprit im thinking?

    is there any way to make a healthy version?

    maybe wrap the meat in a mountain bread or something?
     
  10. jpw007

    jpw007 Member

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    Filo Pastry would work well. I've made homemade sausage rolls in the past and used Filo, tastes delicious still and they're nice and crunchy/flakey.

    Otherwise maybe a different type of mince also? Though pork mince is quite lean i believe (providing it isn't a high % fat one lol)
     
  11. OP
    OP
    RETARD

    RETARD Member

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    What good is a sausage roll if it doesn't make you smile?
    You want a fattier kind of mince to make sausage rolls taste nice or else they are just dry pieces of meat in pastry.
    Adding egg, a dash of milk and bread will help keep them moist though.

    I say make them as is, then add a little salad on the side.
    Portion control ... if only i knew what that meant!

    [​IMG]
     
  12. technqiue

    technqiue Member

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    Well I decided to make these for lunch today, I used some pork sausage mince.

    Delicious! :thumbup:

    [​IMG]
     
  13. Taceo Corpus

    Taceo Corpus Member

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    Well... I was wondering what I was going to use my leftover mince for. :thumbup: Appears I'm stalking your recipes again RETARD. :Pirate:
     
  14. OP
    OP
    RETARD

    RETARD Member

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    Ahh money!
    A bit of dead horse and i guarantee those wouldn't last long in my house.
    nice work :leet:
    STALKER!
    i don't mind the stalking as long as i can stalk your photos.
    I sometimes stalk myself :confused:
     
  15. timme_v

    timme_v Member

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    Tried this and loved it :)

    I might put the oven down to 170 or next time though and keep it in for 5 more minutes.

    Also I have the urge to put in alot of bacon :D
     
  16. username_taken

    username_taken Member

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    I made these the other day using a basic Texas Hot Guts recipe. Really simple recipe for the sausage ... When making THG I do 1kg fatty beef, 20g salt, 10g pepper, 10g cayenne and a pinch of pink salt... mix grind, stuff, smoke.

    I obviously stopped before stuffing and mixed in some milk and breadcrumbs to get the proper sausage roll meat texture and then wrapped in the puff pastry.

    Was delicious!
     
  17. bazerk

    bazerk Member

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    When is your own cooking show comming to tv and on what station?
     
  18. Taceo Corpus

    Taceo Corpus Member

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    Made these this evening before realising I had a band to go and see in Brisbane tonight. I have photos but didn't get a chance to post before sprinting out the door. Will post tomorrow.
     
  19. Taceo Corpus

    Taceo Corpus Member

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    I promised pictures and yea I have delivered!

    [​IMG]

    Fresh out of the oven - on a pizza tray because that's all I had, on cardboard because it's holey.

    [​IMG]

    The business end.

    [​IMG]

    Can't have a sausage roll without sauce! :thumbup:
     
  20. OP
    OP
    RETARD

    RETARD Member

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    some great variations to the humble snorky roll hehe
    great pics too yumm!
    I havent made these for a while and my freezer is depleted.
    I sense a batch coming on soon!

    bazerk,
    I'm not sure Australia is ready for a TV show with me on it just yet.
    Got a Youtube channel in the works though
     

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