Murrays Sausage Rolls Recipe 445

SAUSAGE ROLLS

Steps:

• Pre-heat your oven to 220c.
• Lay all the sheets of pastry out on your counter top.
• In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
• Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
• The mixture will be quite sloppy-this keeps the sausage rolls moist.
• Whisk the egg and 2 tablespoons of milk together in a small bowl.
• Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• Roll up, peeling the plastic away as you roll.
• Seal the inner edge with a little of the egg mix.
• Cut each of these rolls in half.
• I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
• Prick each roll a couple of times with a fork.
• Repeat this until all the pastry and mix is used.
• Brush the tops of the rolls with the egg mix.
• Place in the oven and cook for 5 minutes.
• Reduce the heat to 200c and cook for a further 20 minutes.
• Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.

SAUSAGE ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

MURRAY'S SAUSAGE ROLLS RECIPE - (4.4/5)

Steps:

• Add meat (Jimmy Dean or Bob Evans), eggs, onion and salt, pepper, and sage to a bowl and hand mix all together. Put slices of bread in another bowl with some warm water (enough for the bread to soak up). When the water is soaked up, squeeze water out til bread feels pulpy then add bread to the meat mix and hand mix till combined. Put the mix aside and let it cool to room temp. Lay out 4 pastry sheets (thawed) on lightly floured bench top and cut each in half (don't touch the pastry too much as the more you do that the less it will flake). Spoon the mix along the center of the cut halves about an inch high by and inch wide (it will rise on cooking), brush milk along one side of the pastry and then roll it over onto the milked edge. Cut the rolled pastries into three even sections (or smaller for bite size) and you will get 10 evenly spaced on a lightly oiled cookie sheet. Brush milk on the top of them and put in a 350 degree oven for about 20 to 25 minutes or until golden brown.

SAUSAGE ROLLS

Steps:

• Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
• Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
• Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

SAUSAGE ROLLS

Steps:

• Mix all ingredients (apart from pastry & milk) together in a large bowl.
• Cut each pastry sheet in half, and brush long edges with milk.
• Spread meat mixture along pastry, roll, and cut into 4 pieces.
• Brush with milk, and bake at 200C until golden brown, aprox 15 minutes.

HOMEMADE SAUSAGE ROLLS

Steps:

• Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
• Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

SAUSAGE ROLLS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
• In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
• In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
• Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
• Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
• Preheat the oven to 400 degrees F.
• Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.