sausage rolls

Recipe video above. &quot;The secret is the bacon...&quot; It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.The addition of fennel adds an extra burst of flavour but it&#039;s optional. Pork and fennel are great mates and though most everyday suburban bakeries won&#039;t use it, you&#039;ll find better bakeries use it (like Bourke St Bakery). If you&#039;re wary, drop it to 1/2 teaspoon. Or just skip it!

Homemade Sausage Rolls

olive oil

garlic (, minced)

brown onion (, small, finely chopped)

celery (,

fennel seeds (, toasted (optional) (Note 1))

panko breadcrumbs ((Note 2))

tsp salt

Black pepper

puff pastry

egg (, lightly whisked)

Ketchup / tomato sauce

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion &amp; celery for 2 minutes, then add bacon.

Cook for a further 2 minutes (don&#x27;t make bacon golden) then transfer to bowl and allow to cool for 10 minutes.

Add remaining Filling ingredients into the bowl. Use your hands to mix well.

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.

Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .

If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

Preheat oven to 350F/180C.

Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.

Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it&#x27;s easy to tell from texture that it&#x27;s cooked)

Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!

To Cook

These sausage rolls are an absolute hit during summer and the festive season.

Turkey Sausage Rolls Recipe

zucchini, grated

green apple, core removed, grated

tbs extra virgin olive oil

unsalted butter

onions, finely chopped

garlic cloves, crushed

tbs finely chopped thyme

tbs finely chopped rosemary

dried sour cherries, chopped

tbs apple cider vinegar

turkey & pork mince

stale sourdough breadcrumbs

puff pastry sheets, defrosted

tbs each toasted coriander & fennel seeds, crushed, to scatter

Store-bought chutney, to serve

Turkey sausage rolls recipe

The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold, in a canapé size as an appetizer or in a larger roll for lunch, a snack or an entrée.

Easy Peasy British Sausage Rolls

puff pastry (thawed)

(16 ounces, 454 grams) ground pork

(8 ounces, 227 grams) hot bulk sausage ((See Tips 1 and 2))

(2.65 ounces, 75 grams) dry breadcrumbs

(2.65 ounces, 75 grams) water

(0.35 ounces, 10 grams) Kosher salt

Tablespoons (0.25 ounces, 7 grams) fresh sage, chopped

Add ground pork, bulk sausage, breadcrumbs, water, salt, and sage to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 28 ounces sausage.

Sausage (See Tip 2)

Preheat oven to 425° F.

Roll puff pastry sheet to approximately 14 x 9-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of 8 ounces of sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed.

Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal &nbsp;slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil.

Brush with egg wash. Bake at 425° F for 20 to 25 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings.

Sausage Rolls

Chicken & chorizo sausage rolls recipe

dried chorizo, chopped

chicken mince

onion, grated

zucchini,

rosemary sprig, finely chopped

egg, lightly beaten

tsp each nigella seeds, sesame seeds and crushed fennel seeds

harissa paste

(280 grams) tomato sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5818423422001&=domain=del

Chicken and chorizo sausage rolls

Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet

Super sausage rolls

all-butter puff pastry

flour,

tbsp apple sauce, pickle

sausagemeat

egg, beaten

tsp sesame seeds

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> 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 <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">large bowl</a>, 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.

Easy Homemade Sausage Rolls with flaky pastry rival any bakery! A flavourful sausage filling wrapped in golden puff pastry make sausage rolls the perfect little appetizers for game day! Full of bacon, beef, ground pork, aromatics, herbs and spices.

oz (200 grams) bacon, (minced

garlic (minced)

onion, (finely chopped)

carrot, (finely shredded/grated)

celery, (finely chopped)

fennel seeds

oz (250 grams) ground pork mince

oz (250 grams) ground beef mince

panko breadcrumbs

barbecue sauce

Worcestershire sauce

parsley, (chopped)

salt

black pepper

puff pastry, (thawed)

egg, (lightly beaten)

Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).Transfer to bowl and let mixture cool for 10 minutes.

Add remaining FILLING ingredients to the bowl and mix well using your hands.

FILLING

Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.

Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.

Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.

ASSEMBLE

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.

Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.

Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry shouold be crispy and golden brown.

Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.

BAKE

Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd

Harissa & lamb sausage rolls

lamb mince

tbsp shop-bought harissa

¼ tsp ground ginger

cinnamon

cumin

tbsp chopped coriander

garlic

lemon

plain flour

ready rolled puff pastry

tsp black sesame seeds (optional)

Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see <a href="https://www.bbcgoodfood.com/recipes/harissa">our recipe</a>), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it&rsquo;s well combined.

Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> so each piece measures about 14 x 42cm.

Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two&nbsp;of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.

Cut each pastry parcel into four. Transfer these to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, then brush each sausage roll&nbsp;with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.

Jamie Oliver’s classic bangers and mash has been updated to a spicy Italian-style pastry served with creamy mascarpone mash.

Italian-style sausage rolls with mascarpone mash

tbs fennel seeds,

onion, finely chopped

carrot, finely chopped

garlic cloves, 2 finely chopped, 1 whole, peeled

(80 milliliters) Massel Beef Style Liquid Stock

tbs chopped flat-leaf parsley leaves

breadcrumbs

Italian-style pork sausages,

tbs sundried tomato pesto

pontiac potatoes, peeled, chopped

mascarpone

unsalted butter, chopped

(100 grams) grated parmesan

Caramelised onions, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842685001&=domain=del

5348771529001-5981842685001

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

coriander seeds, crushed

tsp fennel seeds, crushed

(80 grams) panko breadcrumbs

(185 milliliters) milk

Tomato relish, to serve

unsalted butter,

tbs white vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

This spicy take on the classic sausage roll is sure to liven up the dinner table.

Lamb biryani rolls

(100 grams) basmati rice (to give about 1 1/2 cups cooked rice)

eggs

tsp garam masala (Indian spice mix)

tsp turmeric

cardamom

tsp ginger

puff pastry, thawed, halved

tsp nigella seeds (optional)

Mango chutney, to serve

Salad leaves, to serve

These garlicky delicious meaty open homamade sausages are such a Romanian staple and no BBQ will ever happen without them. With just a few ingredients, they are to die for especially when served hot with mustard and a cold, cold beer! Perfect for any type of weather.

Homemade mici - romanian garlicky meat open sausages

500 g ground beef (I used 5% fat content)

pork

beef stock (ideally homemade * see recipe notes)

ml beer

tsp soda bicarbonate

thyme

nutmeg ((optional))

coriander powder ((optional))

tsp ground cumin ((optional))

tsp ground pepper

tsp cayenne pepper

Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution - extra mixing/kneading.

In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.

Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique

You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.

Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.

Place them onto a hot grill or in a hot pan and cook them on each side ( x 2) for no longer than 4 min.

Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!

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