Island Time Kayaking

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Sausage Rolls


After years of trying to figure out how to make a sausage roll, I finally bit the bullet and tried to recreate those tasty treats.  Here is my recipe.

1/2 cup breadcrumbs
1/3 cup milk
1/3 lb ground chicken
1/3 lb ground veal (or the leanest ground beef you can find, or buffalo would probably work too)
1/3 lb ground pork (or 1/4lb ground pork and a few good quality pork sausages removed from their casings)
1/2 small onion chopped
Shredded Carrot
Salt & Pepper to taste
worcestershire Sauce
1 egg, plus 1 egg slightly beaten
2 sheets frozen puff pastry, just thawed

Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed.  Place ground meat, bread crumbs, onion, and egg, carrot and seasonings in a food processor.  Process until well blended. Cover and refrigerate for 30 minutes to chill.

Place sheet of pastry on a lightly floured surface and cut horizontally into two.  Spoon a quarter of the mixture along the center of the pastry.  Fold over the long edges of pastry, slightly overlapping in the center, and making a long sausage shape.  Repeat with the remaining pastry and filling to make 4 long rolls.

Place rolls, seam side down, on a baking tray lined with parchment paper.  Cover and refrigerate for 3 minutes or until firm.

Preheat oven to 375.  Cut each long roll into two to make 8 standard size rolls or into 7 sections for "party" sized rolls.  Brush the top of each roll with beaten egg.

Bake for 30 – 40 minutes or until golden brown and puffed.  Serve warm with tomato sauce (ketchup).

One of the original recipes I found was an Australian recipe and it said to just use a decent sausage and remove it from its casings, but sausages in Australia are much more lean and less fatty than sausages here, and I was worried the excess fat would keep the pastry from getting flaky.

Another recipe said to use the beaten egg to close the seam on the roll, which I did on my first batch but the bottoms of the rolls didn't get flaky.  They were cooked but a bit soggy.  The second batch was much better when i just pinched the seam closed.

posted under Food

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