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|Lana in FL||
Joined: Oct 9, 2007
Posted to Thread #30249 at 1:33 am on Apr 22, 2018
These sausage rolls freeze really well. They are not healthy, but they are a delicious tidbit either as a starter or as a light meal. My friends and family love these.
Revised Sausage Rolls
2 lb country sausage meat (or your favorite)
2 medium onions, grated
1/4 tspn mixed herbs
4 thick slices white bread
4 sheets frozen puff pastry (2 packets of Pepperidge Farm puff pastry)
1 egg yolk
1. Thaw pastry sheets.
2. Heat oven to 400 F.
3. Put Country Sausage, peeled and grated onion, mixed herbs, salt and pepper into bowl.
4. Cut the crusts from the bread, put 2 slices into a separate bowl. Pour enough warm water over the bread to cover. Let
bread stand for 5 mins. Drain off water, squeeze bread gently to extract water. It will fall apart, so be gentle. Add the other two slices of bread to the soaked bread, and mix together so that they are evenly moistened - I whiz them in my mini processor. (The original recipe said to soak all the bread, but I found it made the sausage rolls soggy, so I tried this and it worked well. If you leave the bread out, the sausage meat shrinks away from the pastry,
and seems tougher.)
5. Add bread to sausage mince mixture and mix well (I do this in the mixer - it's a snap then). The bread absorbs any excess fat in the sausage and helps to prevent the meat from shrinking inside pastry when cooking.
6. Open out the puff pastry sheets and cut in half, so you end up with two rectangles.
6. Arrange meat in a long sausage shape along long edge of each pastry sheet. Turn edge of pastry over filling and then roll so that the filling is inside the pastry. (I had a little meat left over.)
7. Slightly flatten rolls and cut into 1 inch pieces. Brush rolls with egg yolk. Place on greased oven tray, just lightly touching. Bake in 400 F oven for 10 mins, reduce heat to 350 F and cook for a further 15 mins or until golden brown.
These can be cooked in advance, chilled/frozen, and reheated for 10 minutes (longer if frozen) in a 350 F oven. If you want to serve them as a light lunch, make them about 4 inches long, instead of 1 inch.
Other messages in this thread:
- 30249. Hors d'oeuvres for the freezer? Does anyone have a favourite that they keep on hand for quick - Marg CDN2 - 1:19am on 04/21/18 (10)
- Back in the day I had several freezers I made phyllo pastries and froze. Southern - Charley - 2:19pm on 04/21/18
- Here are some of my favorites I depend on.... - JudyW - 4:02pm on 04/21/18
- Sausage rolls - Lana in FL - 1:33am on 04/22/18
- Puff pastry pizzas - colleenmomof2 - 3:03pm on 04/22/18
- I use Naan for pizza appetizers [NT] - deb-in-MI - 3:17pm on 04/22/18
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- Smoked Almonds... - Richard in Cincy - 2:24am on 04/23/18
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- Just so you know, those peanuts are really good. [NT] - Curious1 - 4:52pm on 04/23/18
- Wonderful ideas. Thank you all. Now to get some room in this tiny freezer. [NT] - Marg CDN2 - 10:18pm on 04/23/18