Rolling my sausage

Like last week with my meat pies, this week I wanted Aussie sausage rolls. So I dug out my old recipe and here's the result.

SMOKE FREAK said:

Looks great!

I wanna eat that but I don't know how to make it.

Click to expand...

Here's my recipe mate.


Sausage Rolls


[FONT=Arial, serif]Ingredients: [/FONT]
[FONT=Arial, serif]Pastry – see recipe[/FONT]
[FONT=Arial, serif]1/2 - 1 cup dried breadcrumbs[/FONT]
[FONT=Arial, serif]1/2 cup of boiling water [/FONT]
[FONT=Arial, serif]2 tsp of mixed herbs (Italian type herbs would do)[/FONT]
[FONT=Arial, serif]2lbs (1kg) pork sausage meat [/FONT]
[FONT=Arial, serif]2 small carrots finely chopped (food processor works best) [/FONT]
[FONT=Arial, serif]1 large brown onion finely chopped (food processor works best)[/FONT]
[FONT=Arial, serif]1 tsp pepper [/FONT]
[FONT=Arial, serif]1 tsp salt [/FONT]
[FONT=Arial, serif]1 egg beaten [/FONT]


[FONT=Arial, serif]Method:[/FONT]
[FONT=Arial, serif]Pre-heat oven to 450F (230C).[/FONT]

[FONT=Arial, serif]Combine breadcrumbs, sausage meat, onion, carrot, herbs, salt and pepper. Mix well with your hands.[/FONT]

[FONT=Arial, serif]Get pastry out of fridge and roll out thinly, about 1/8” (3 or 4mm). Cut into rectangles 7” wide. (18cm) Length just depends on how muscular you feel, as the dough will take some effort to roll out.[/FONT]


[FONT=Arial, serif]Use a soft plastic piping bag (without the end attachment) to pipe the mixture down the centre of the pastry. Pipe each piece of pastry twice. Or, you can just spoon it on and shape it.[/FONT]


[FONT=Arial, serif]Fold the pastry over and seal edges with the prongs of a folk. You can leave the rolls 7” long for full size or cut then up to party size. (Up to you how big though) Cut with a sharp knife. [/FONT]


[FONT=Arial, serif]Place on tray lined with parchment/baking paper and then glaze each one with a beaten egg. Prick each one with a fork. (The paper saves time cleaning and helps to brown them on their bottoms.) [/FONT]


[FONT=Arial, serif]Bake in oven for 30 minutes or until pastry is golden.
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[FONT=Arial, serif]
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[FONT=Arial, serif]Pastry:[/FONT]
[FONT=Arial, serif]
[/FONT]


[FONT=Arial, sans-serif]Flaky Pastry[/FONT]


[FONT=Arial, sans-serif]Ingredients:[/FONT]


[FONT=Arial, sans-serif]2 cups all purpose flour (plain flour) plus extra for dusting[/FONT]
[FONT=Arial, sans-serif]Pinch of salt[/FONT]
[FONT=Arial, sans-serif]½ tsp mustard powder[/FONT]
[FONT=Arial, sans-serif]½ cup butter, diced[/FONT]
[FONT=Arial, sans-serif]6 tbsp ice water[/FONT]


[FONT=Arial, sans-serif]Method:[/FONT]


[FONT=Arial, sans-serif]Sift the flour into the bowl of a food processor with the salt and mustard powder.[/FONT]


[FONT=Arial, sans-serif]Add the butter and pulse until the mixture resembles coarse breadcrumbs.[/FONT]


[FONT=Arial, sans-serif]With the processor running at the slowest speed, add water, a bit at a time, until a dough ball forms. Do not add too much or the dough will be sticky. You want the dough soft.[/FONT]


[FONT=Arial, sans-serif]Form into a ball, wrap in plastic wrap and chill in the refrigerator for 20 minutes.[/FONT]


[FONT=Arial, sans-serif]Roll out dough for recipe very thinly, dusting with enough flour for the dough not to stick.[/FONT]

Just realised...don't need the boiling water. That was left over using fresh bread which make the mixture too sloppy.