Scottish Style Sausage Rolls Recipes

HOMEMADE SCOTTISH SAUSAGE ROLLS

Steps:

• In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
• Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don't need to be exact, depending on the size of the rolls you want to make; from cocktail size to "man" size. Alternatively, you can make a long roll and then cut them into the size you desire.
• Shape some meat into logs, and place close to one end of the pastry, but don't put too much meat or they will burst open when baking.
• With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
• Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
• Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
• Serve with brown sauce (HP Sauce is my preference).

SCOTTISH STYLE SAUSAGE ROLLS

Steps:

• Mix the ground beef, spices, bread crumbs, butter together and add enough water to make it hold together. Set aside while you prepare the puff pastry. To make small snack size sausage rolls, cut the pastry into thirds. Using a rolling pin, flatten them slightly.
• Form some of the beef filling into a long rope, place onto the center of one of the strips of puff pastry and fold over, wetting the ends before pressing together with a fork. Cut into 5 equal pieces and place on a parchment covered baking sheet. Continue with the rest of the meat and pastry.
• Brush with egg white. Bake at 400 degrees for 25 minutes. Or... Take one of the strips of puff pastry, place 5 small meatballs on the center, cut in between each meatball, then fold over and place seam side down on a parchment covered baking sheet. Brush with egg white, and bake at 400 degrees for 25 minutes or until golden brown.
• I'm not fond of nutmeg, so used the minimum I could. To make sure you like the seasoning and to correct it at this point, I always take a small teaspoonful of the meat mixture, flatten into a patty and fry it to taste. This way you can add more of any of the spices. It's OK at this point for it to taste quite strong, the meat will be baked in the puff pastry and will mellow out some.