Home made Sausage Rolls ...

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

  1. OP
    OP
    RETARD

    RETARD Member

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    can't be assed making real dinner tonight.
    this will do nicely :thumbup:
     
  2. ~Spyne~

    ~Spyne~ Member

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    So I made these yesterday, not for the first time, but it has been close to 18 months since I last made them.
    I keep having the same problem, my puff pastry (pampas) puffs up too much, for my liking. A bit like Taceo Corpus' above, perhaps even more.
    Does anyone know how to stop this from happening so they come out more like like in the OP's post, or technique's ones above?
    A friend has suggested cooking on a lower temp for longer...
     
  3. weznagwama

    weznagwama Member

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    I have these bad boys in the oven right now.

    I think i screwed them up though, my tray is wayyy to small so they are all touching..... They are also super thick. Pics incoming.

    edit:
    Click to view full size!


    i used 500g pork and 500g beef mince instead. Delicious.

    next time

    * would cook for another 10-15mins
    * would make half the size
    * would add some chilli
     
    Last edited: Jan 5, 2014
  4. pugsley

    pugsley Member

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    Pricking the pastry will retard the puffing, it should result in a more dense pastry. When i cook mine, before they go into the oven i precut to the size i want, then stab each roll once ot twice with a fork.
     
  5. ZXR

    ZXR Member

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    I also cooked these yesterday and was a little disappointed with the puffyness of the pastry, so this is an excellent tip I'll be using next time.

    Otherwise, they were excellent. At least I assume everyone liked them as there's none left! :thumbup:

    -ZXR

    p.s. I also made another batch of the Sticky Coca Cola wings. They are the bomb!
     
  6. ~Spyne~

    ~Spyne~ Member

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    Cheers, they were pricked along the lenght about every 2cm, however I just left them as long rolls - i didn't pre-cut before putting in the oven.
     
  7. OP
    OP
    RETARD

    RETARD Member

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    i've updated the OP with some pics which i honestly can't remember taking :lol:
    might help reinforce what i have typed in the recipe
    personally i love loads of parsley in my assage holes (was that wrong?) these days .

    Keep up the great work all ye sausage addicts.
     
  8. arytel

    arytel Member

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    All the posting got me making these again.
    This time I've tried the 50/50 Pork/beef mix with parsley, rosemary and coriander.
     
  9. sjp770

    sjp770 Member

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    Did these last night. Very nice, I did a separate batch with a sprinkle of chilli, spring onions, garlic and 1 tablespoon of Sherwoods Tandoori marinade. I used Lamb mince with sausage mince.
     
  10. JugV2

    JugV2 Member

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    You're an evil bastard those sausage rolls look so damned good.

    I made them and mixed in some Srirachi hot chili sauce with the meat.

    Came out absolutely brilliant. I also made some for the AFL Grand Final last year and they were wolfed down in seconds.
     
  11. roweysvn

    roweysvn Member

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    I made some last weekend, used beef mince and they turned out amazingly.
     
  12. hsvguy

    hsvguy Member

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    Just put these in the oven, 50% pork, 50% beef mince. :tongue:
     
  13. broccoli

    broccoli Member

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    Can I come and live with you? I'm hungry.
     
  14. hsvguy

    hsvguy Member

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    they actually weren't that great, really needed some sausage mince in it. Also I used 3 cloves of garlic, a carrot, an onion, a good handful of cheese, a couple tablespoons mixed herbs and they hardly had any flavour at all. I'm thinking they need to be really heavily seasoned to get some flavour out of them.
     
  15. mmBax

    mmBax Member

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    Been making something very similar to these lately for parties.

    Pretty well exactly the same, but I caramelise the onions first and add a tiny bit of rosemary. For the last lot I even diced some apples into small cubes and stirred that through the mix. Pork and Apple, beautiful.

    Wanted to do fennel seeds but didn't have any.
     
  16. broccoli

    broccoli Member

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    Lots of pepper....
     
  17. OP
    OP
    RETARD

    RETARD Member

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    im kind of with out my normal internet so missing out on all this stuff atm :thumbdn:

    i chop up a shit tonne of parsley in my S.Rolls these days
    the OP is a basic recipe - don't be afraid to use at least half pork or chicken mince for a moister result.

    And much like meatloaf, the more you mix the denser the meat will be.
    So be gentle yet mix until evenly combined for a better texture.
     
  18. josh1990

    josh1990 Member

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    Whatever happened to this Legend (RETARD aka Paul)? He made good food and it's sad there's no new noms from him.


    Made these sausage rolls a few times now, following the recipes. I've just finished another batch based off of these beauties with a little more adventurous (ie, whatever I had laying around :lol:) filling this time around.

    I've used;
    500g Pork Mince
    500g Beef Sausage Mince
    4 pieces Short Cut Bacon
    Little knob of cheese, grated
    Splash of Mirin
    Panko crumbs (usually would use tandaco, forgot @ supermarket)
    Spring onion
    Copious amounts of pepper
    Salt
    Paprika
    Mixed herbs (fresh)

    Plus the usual onion, egg and carrot (yes, fucking carrot. Best sausage rolls I've eaten always have carrot). Oh and some mixed herbs.

    Have frozen 16 rolls (1 sheet = 4 rolls) and will have the others I've left in the fridge after the wife gets home.
     
    Last edited: Jun 22, 2017
  19. broccoli

    broccoli Member

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    I don't know, some time ago, I'd checked his website from when he won that contest and it didn't have any new posts either.
     
  20. josh1990

    josh1990 Member

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    He's posted a video 3 months ago on his youtube channel. But very quiet
     

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