SAUSAGE ROLLS
Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.
Provided by David Tanis
Categories dinner, lunch, sausages, main course
Time 2h
Yield 24 sausage rolls
Number Of Ingredients 16
Steps:
- Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
- Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
- Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
- Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
More about "marks english sausage rolls recipes"
MARK'S ENGLISH SAUSAGE ROLLS - BRITISH CUISINE
From britishcuisine.co.uk
Cuisine EnglandTotal Time 35 minsCategory British CuisineCalories 329 per serving
HOW TO MAKE MARK'S ENGLISH SAUSAGE ROLLS | APPETIZER …
From youtube.com
Author AllrecipesViews 35.7K
SAUSAGE ROLLS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ENGLISH SAUSAGE ROLLS | CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
THE BEST BRITISH SAUSAGE ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 378Calories 717 per servingCategory Snack, Lunch, Brunch
HOW TO MAKE MARK'S ENGLISH SAUSAGE ROLLS - VIVA RECIPES
From vivarecipes.com
ALLRECIPES
MARK'S ENGLISH SAUSAGE ROLLS - EASY COOK FIND
From easycookfind.com
CLASSIC BRITISH SAUSAGE ROLLS (JUST LIKE GREGGS) | KITCHN
From thekitchn.com
MARK'S ENGLISH SAUSAGE ROLLS | PUNCHFORK
From punchfork.com
MARK'S ENGLISH SAUSAGE ROLLS RECIPE | RECIPESCHOOSE.COM
From recipeschoose.com
MARKS ENGLISH SAUSAGE ROLLS | MARK'S ENGLISH SAUSAGE …
From facebook.com
MARK'S ENGLISH SAUSAGE ROLLS - NONONSENSE.RECIPES
From nononsense.recipes
HOW TO MAKE SAUSAGE ROLLS - THE GREAT BRITISH BAKE OFF - FOOD52
From food52.com
MARKS ENGLISH SAUSAGE ROLLS | MAINDISH RECIPE
From maindish.pages.dev
MARKS ENGLISH SAUSAGE ROLLS RECIPES RECIPE
From alicerecipes.com
You'll also love