I remember eating sausage rolls as a child, a South African food. Here, my sister Lauren guest blogs with her sausage roll recipe.
~~~
My
sister asked me to write a ‘lil guest blog about the Sausage Rolls that I made
recently, so here it goes…
·
1.5kg
sausage mince
o
I
had no idea what 1.5 kg equates to in American units so I just purchased one
package (5 links) of Brautworst sausages – this turned out to be about ½ of
what I really needed – so if you are going this route I suggest buying at least
2 packages (10 links total).
·
7-10
sheets puff pastry
o
I
bought 2 packages (4 sheets total) – this was too much for the amount of
sausage meat that I bought so I have 2 sheets left over for next time.
·
5-6
slices bread
o
I
used some healthy organic weird hippy bread that we already had in our kitchen,
but cut the crusts off because I thought it would be weird to have various seeds
in my sausage rolls.
·
Mixed
herbs
o
I
just used some random mixed herbs that I already had in my kitchen.
·
Black
pepper
·
Tomato
sauce
o
The
recipe didn’t say how much tomato sauce to use so I bought one small can – but
only used about 2 Tbsps worth in the end.
·
chicken
stock powder (or cube)
o
I
used a cube – but highly suggest breaking it up before you mix it in – I didn’t
do this and ended up with large chunks that were difficult to break down once
already mixed in.
1. Soak bread
in water then squeeze out the water until doughy.
2. Mix in
herbs, pepper, tomato sauce, chicken stock.
3. Fold in
sausage mince.
Note: I used Bratwurst
sausages – so they needed to be de-cased before mixing in. To do this, I just ran a sharp night down the
length of the sausage and folded back the casing to remove. Pretty simple.
Note: I used our potato
–masher to mix all the ingredients together – it worked pretty well.
4. Cut each
sheet of pastry into two or three strips.
ß AHHH – at this point realized that I had forgotten to defrost the
pastry sheets. Luckily it only takes
about 40 minutes to defrost them – so I did what my mother would do, and sat
down for a cut of tea.
ß Ok, back and ready now with the pastry defrosted.
Note: I wasn’t sure how
wide to cut each strip so I delayed this step until after steps 5 and 6.
5. Brush
pastry with milk or beaten egg.
6. Spoon
sausage mix on to each strip and fold pastry into long roll.
Note: At this point I
started to freak out a bit – so I watched a YouTube video of some old German
lady rolling sausage rolls for confidence.
7. Cut
each roll into the desired size but don’t cut through to bottom.
8. Cut diagonal
slits on top of each sausage roll.
9. Brush with
milk or egg and place on baking tray.
10. Bake in hot oven for
approx 15 mins or until brown then turn oven down to 160 deg. to cook for
further 30 mins.
Note: The recipe didn’t
note the original temperature so I looked up a different recipe and they used
400 deg F, so that is what I sued for the first 15 minutes and then reduced to
320 deg F for the remaining 30 minutes.
11. Cool off
a little then cut pastry right through each sausage roll.
Success!
