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Over 200 sausage rolls, done! They're mini's so don't gasp at that amount. It took me a few years before I found the perfect recipe but now that I've used this one for two years I don't think I'd ever go back to whole sausages and pie pastry again. I remember Hubby, who doesn't like sausage, peeling off the pastry and eating only that, and Dallas, my oldest daughter, peeling off the pastry and eating only the sausage. Why the two of them didn't just share one roll was beyond me. But now they both eat the whole thing :)
I base my recipe loosley on this recipe at RecipeZaar. My amounts are pretty much guesstimated; "a bit of this, a bit of that" until the mix is quite "sloppy." Ground pork or sausage is hard to come by in our little town so I grind my own meat, usually just pork butt roasts, and add spices, such as Italiano Seasoning and Hy's Seasoning Salt along with salt & pepper. The pastry I use is Tenderflake Puff Pastry. I roll it out to 12 by 14ish inches and I'm able to get three long sausages from one block (It comes in two blocks). An icing bag with no nozzle works beautifully for squeezing out the mix, and then a pizza cutter to cut all the pastry works like a charm. The long rolls are then cut into about 2 inch lengths. The recipe is in Celsius so it's 425 Fahrenheit for 5 minutes, and then 400 Fahrenheit for 25 minutes (It's supposed to be 20 but I like them well done so I add 5 minutes). These are gobbled up as fast as I can make them, even Pops was here today and took a Ziploc baggie with him as he headed out to feed the cows. These rolls are so flaky and the meat is as spiced as you make it. I know there's not a whole lot of time left for Christmas but you may want to take them to a New Year's event.
11 comments:
Would you just stop! I've gained enough weight as it is!
Kudos for persevering until you found a recipe everyone likes! Actually, I often see and used to buy ground pork here in town, but it's disgusting. Now I always grind my own pork for my tourtiere and wontons and dim sum because I can trim all the fat off first--so much nicer.
oh.my.gosh...
Drooling here...and so is hubby...=)
Hey, those look great too. I may have to try them in the new year. I have some moose burger that I am planning to make into sausage, so this may be a good way to use it as well. I don't know if my kids will eat them if they know it is moose meat though. We are from the Edmonton area, how about you? (Email me if you want-it is on my blog).
Silly me, I just read your little about me in your side bar so now I know where you are. We are getting chickens in spring. I have farm eggs now, from my sisters, and I sell eggs for them, but can't keep up so we are getting chickens come spring. Our pets are listed on my profile. We live on an acreage, but live close enough to the farms to be part of the operation.
Kansas
Those look great...Haven't had any sausage rolls for awhile will be making these in the next day or two..Great picture of the kids..Merry Christmas to you and the family...Pat
I come here for the crafts but I keep finding recipes I want to try. Thanks!
Hi there,
I wonder if you can help me,I am looking for a recipe for sausage rolls(beef)where you dont pre-cook the mince before baking the sausage rolls.I am desperate please!
Regards from South Africa
PLease publish a recipe for beef sausage rolls where you dont pre-cook the mince before you bake the sausage rolls.I am desperate for such a recipe
Regards
Hello to South Africa,
I would substitute the ground pork for ground beef and go with the same recipe. I would think it would work no problem :) Hope this helps!
I mix the sausage meat with 1/2 package of Paxo stuffing. Whenever we go to family functions I am the designated "sausage roll maker". My daughter is now carrying on the tradition with her family and friends.
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