Sausage Rolls Recipe - How to Make Sausage Rolls
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Date: 2019-07-25
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Comments and reviews: 9
IMMentat
Its a shame that the U. K. didnt make good use of its rustic cooking at a professional level in the way the French, Indian, Chinese and others did. Partly due to our openly multi cultural attitudes/history. Why dine out, on what you can make at home? Lets get something special/interesting, thus the market supplied. And so British versions of international foods (not all ingredients transport/profit well) sprung up everywhere. Look at any U. K. town and it will have a local Chinese(technically Asian, but, early marketing. Thai, Taiwanese, Korean, Japanese, and various Chinese regions all represented/duplicated under one name, Indian and chip-shop (increasingly rare) within. Go on anywhere else and you notice how much less they are interested in other people/cultures/foods.
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Its a shame that the U. K. didnt make good use of its rustic cooking at a professional level in the way the French, Indian, Chinese and others did. Partly due to our openly multi cultural attitudes/history. Why dine out, on what you can make at home? Lets get something special/interesting, thus the market supplied. And so British versions of international foods (not all ingredients transport/profit well) sprung up everywhere. Look at any U. K. town and it will have a local Chinese(technically Asian, but, early marketing. Thai, Taiwanese, Korean, Japanese, and various Chinese regions all represented/duplicated under one name, Indian and chip-shop (increasingly rare) within. Go on anywhere else and you notice how much less they are interested in other people/cultures/foods.
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Herbert Pell
You are making the sausage rolls far too thickly, you could get double the amount is you cut the meat down the centre before putting each half on the pastry to roll it out, that way the sausage rolls will not be so thick, will taste just as good and will actually be easier to cook in the oven. Your mixture for the sausage meat is fine except for a bit too much salt. I make sausage rolls regularly so I would like to make a suggestion on a variation, try adding a finely shredded spoonful or two pickled vegetables to the sausage meat for a slightly different taste to your sausage rolls as a change. Use Branston pickle finely cut if you can get it, if not, use whatever jar of pickles you have available in your area.
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You are making the sausage rolls far too thickly, you could get double the amount is you cut the meat down the centre before putting each half on the pastry to roll it out, that way the sausage rolls will not be so thick, will taste just as good and will actually be easier to cook in the oven. Your mixture for the sausage meat is fine except for a bit too much salt. I make sausage rolls regularly so I would like to make a suggestion on a variation, try adding a finely shredded spoonful or two pickled vegetables to the sausage meat for a slightly different taste to your sausage rolls as a change. Use Branston pickle finely cut if you can get it, if not, use whatever jar of pickles you have available in your area.
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Chicken Smoothie
chef i think you misunderstand the role of a sausage roll in the culinary landscape; it's a quick dirty fixer-upper for when youre on the piss. the pastry should be soft enough to no make a complete mess (so you can eat it without a plate) and the sausage should be on the fatty side, so that you need to add tomato sauce to balance. mustard should never really enter the equation. they should also at least be 12cm long. party sausage roles are for kids only, and theres no point making nice food for kids, theyre just going to eat lollies anyway.
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chef i think you misunderstand the role of a sausage roll in the culinary landscape; it's a quick dirty fixer-upper for when youre on the piss. the pastry should be soft enough to no make a complete mess (so you can eat it without a plate) and the sausage should be on the fatty side, so that you need to add tomato sauce to balance. mustard should never really enter the equation. they should also at least be 12cm long. party sausage roles are for kids only, and theres no point making nice food for kids, theyre just going to eat lollies anyway.
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Stelios Kontos
As a Brit myself I have to say youve done pretty well although we like ours larger and these would be considered mini. you can actually buy foot long sausage rolls in the U. K. from Morrisons super markets ahah if youre ever in the area Our famous bakers greggs is a must try too. Also pro tip, if youre gonna do a big daddy sausage roll make sure you score the top of the sausage roll with your knife to get a nice effect and a vent for the steam. Makes them perfect every time.
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As a Brit myself I have to say youve done pretty well although we like ours larger and these would be considered mini. you can actually buy foot long sausage rolls in the U. K. from Morrisons super markets ahah if youre ever in the area Our famous bakers greggs is a must try too. Also pro tip, if youre gonna do a big daddy sausage roll make sure you score the top of the sausage roll with your knife to get a nice effect and a vent for the steam. Makes them perfect every time.
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tartfuel
I've made it several times now and all I can say is - this is the best sausage roll I've had in the US. It tastes exactly like the Cumberland sausage rolls you buy in the UK. Better than any I've had in the US no matter where I've been (NYC. LA, EVERYWHERE)I changed nothing about the recipe other than, realizing that they go FAST, I make them smaller for parties so instead of 16 there are 32. Brilliant recipe Great job. Delicious and my friends think I'm awesome for making them
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I've made it several times now and all I can say is - this is the best sausage roll I've had in the US. It tastes exactly like the Cumberland sausage rolls you buy in the UK. Better than any I've had in the US no matter where I've been (NYC. LA, EVERYWHERE)I changed nothing about the recipe other than, realizing that they go FAST, I make them smaller for parties so instead of 16 there are 32. Brilliant recipe Great job. Delicious and my friends think I'm awesome for making them
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John Cisney
Dude the way you talk is so annoying lol. It's like each sentences is a rollercoaster. We're also gonna toss in a generous AMOUNT OF SALT. AS WELL AS some freshly ground BLACK PEPPER. And SPEAKING OF pepper, let's also throw in a LITTLE BIT of cayenne. lmfao. The way you just go from low pitch to high pitch constantly is both hilarious and annoying as hell. Please take a speech class or something lol
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Dude the way you talk is so annoying lol. It's like each sentences is a rollercoaster. We're also gonna toss in a generous AMOUNT OF SALT. AS WELL AS some freshly ground BLACK PEPPER. And SPEAKING OF pepper, let's also throw in a LITTLE BIT of cayenne. lmfao. The way you just go from low pitch to high pitch constantly is both hilarious and annoying as hell. Please take a speech class or something lol
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James Kennedy
Hey 'chef, wouldn't it be just as good or better to cook the sausage first, then rap your dough around the sausage cut into ( 1 ) pierces, and bake? This way you would cut down on grease and insure meat done all the way throw. In my opinion this would be the correct way. What do you think? Have a great night. (PS) You put together a great viewing experience. Your video's are top notch. Thank you.
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Hey 'chef, wouldn't it be just as good or better to cook the sausage first, then rap your dough around the sausage cut into ( 1 ) pierces, and bake? This way you would cut down on grease and insure meat done all the way throw. In my opinion this would be the correct way. What do you think? Have a great night. (PS) You put together a great viewing experience. Your video's are top notch. Thank you.
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Rikki Rogge
Hi Chef John. I made these, but tweaked the recipe a bit by adding sage stuffing, cranberries, green onions, and mushrooms. They were a HUGE hit at the holiday party I brought them to It was my first time working with puff pastry, so I was a bit nervous. Your easy to follow video was so very helpful. Thank you. I can't wait to try some of your other videos
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Hi Chef John. I made these, but tweaked the recipe a bit by adding sage stuffing, cranberries, green onions, and mushrooms. They were a HUGE hit at the holiday party I brought them to It was my first time working with puff pastry, so I was a bit nervous. Your easy to follow video was so very helpful. Thank you. I can't wait to try some of your other videos
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Chessie Cheeks
Definitely too much salt. I would cut it in half next time, and I used Sea salt, not kosherand if I had used table salt they would have been inedible. Other then cutting the salt down, I can do without the cayenne-but it does add a nice zing. Also excellent with a good Dijon mustard (I hate mustard, but it was very good with this.
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Definitely too much salt. I would cut it in half next time, and I used Sea salt, not kosherand if I had used table salt they would have been inedible. Other then cutting the salt down, I can do without the cayenne-but it does add a nice zing. Also excellent with a good Dijon mustard (I hate mustard, but it was very good with this.
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