Donate SIGN UP

Sausage Rolls (again)

Avatar Image
LewPaper | 16:29 Sun 17th May 2009 | Recipes
4 Answers
I made some more sausage rolls following the tips given the last time I asked but I've now got another question.

They tasted ok, but should I have cooked the sausage meat before encasing them in the pasty or is the meat cooked sufficiently in the 20 mins or so it takes to cook the pastry.
Gravatar

Answers

1 to 4 of 4rss feed

Best Answer

No best answer has yet been selected by LewPaper. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.
The meat will be cooked to perfection inside the pastry - absolutely no need to pre-cook it. Have you tried adding a little grated apple to the sausage meat? Delicious
Question Author
No, just a grated onion, but I'll try adding an apple next time (if there is one). Thanks for the tip.
Dried mixed herbs are lovely as well.
For a 'posh' sausage roll try making a sausage plait. It looks good and people think you're really clever!
Just prepare a rectangle of flaky or rough puff pastry about the size of an A4 sheet of paper.
Arrange the sausage meat along the length of the pastry in the centre 1/3rd.
Make cuts into the sides to the edge of the meat at a slight angle to the edge and moisten the resulting strips with milk or egg/milk.
Fold the strips alternatively across the sausage meat to form the appearance of a plait.
Brush the top with egg/milk.
Cook as sausage rolls but allow about 20-25 minutes instead of 10-15 minutes.

Question Author
Thanks maddie

1 to 4 of 4rss feed

Do you know the answer?

Sausage Rolls (again)

Answer Question >>