A Window into Life in the Suburbs

"Consider how the lilies grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these." Luke 12:27 (NIV)

Thursday, August 5, 2010

Homemade Sausage Rolls

I'm shamelessly fond of sausage rolls... even the poisonous preservative packaged stuff from the supermarket. I counteract that obvious chemical taste by baptizing the sausage roll into tomato sauce. But if you'd rather be sure of what you're stuffing into your body, nothing beats doing it yourself. And really it isn't that much of a stretch.
I made some for MOPS a couple of weeks ago and a couple of people asked me for the recipe so that says to me that somebody out there likes them. *sniff*

The thing to do is make lots and freeze the rest for those onerous days when you don't quite feel like cooking. Or for those unexpected visitors who come by precisely for afternoon tea.
This is my concoction based somewhat on a recipe that I lifted out of one of those Women Weekly Kids cook books. I can't for the life of me figure out where the thing has got to but I from memory I managed to muddle through and come up with something largely edible. 
I've never used grated cheese in this concoction but I don't see why you couldn't.

600g good quality beef mince (I don't like the fatty stuff much and don't foist it on the family)
4 sausages (flavoured ones are great)
1 large carrot grated coarsely
1 large zucchini grated
salt and/soy sauce (I never specify salt quantities because I think salt use is deeply personal)
2 cups of breadcrumbs (add more or less depending on how you like it)
1 egg
1 tbsp of mixed herbs (Another area which is subject to personal preferences)
A packet of puff pastry -- 6 sheets (surely you don't think I make my own!)

Madness in the Method:
Skin the sausage and pull out the meat.
Mix all the ingredients together and it kinda looks like this:

Thaw out the pastry 10 or so minutes before using. Too hard and it becomes brittle, too soft and it get sticky.
Cut each into half. So you get two rolls out of each one

I believe that most of these packets come in sheets of 6. I don't think you really need to buy the best brand... even the cheapie Coles stuff does the job.
I think the original recipe did suggest that people portion out the meat into 11 or 12 portions to make 11 or 12 rolls but I just wing it and hope for the best. The last time I used 5 1/2 sheets.
Placing the meat in the middle of the half sheet allows you to fold both ends, one on top of the other.

Roll up the pastry.
Cut each roll into 3 smaller rolls with a sharp knife to avoid squishing the pastry. Score the top as indicated in the photo.

Glaze it with egg yolk. (Does look better)
Now... here you're on your own because the numbers start to get a bit hazy...
Chuck it into the oven and I think I baked one batch for about 180 degrees 25-35 minutes. I use a fan forced oven.
At least bake till the meat looks cooked (changes colour and oozing out liquid) and the pastry looks nicely browned.

Freeze uncooked whatever extras you have for later... if you can find space in your freezer. That is usually the problem at our place. Finding space for anything.

1 comment:

Let me know what you think!