Sausage Rolls.

Definitely not daft, I make little mini sausage roll shape puff pastry mince pies which the GC devour quickly.

Can’t see why you can’t have tart shaped sausage rolls

Sounds like a lot of work.
I use sheet of ready rolled puff pastry, leave it on the paper.
Cut a line with a sharp knife down the centre. Divide sausage meat into two and make a long sausage of it on each piece of the party sheet.
Brush the long edges with beaten egg and then bring each side to the middle making two long rolls.
Next, using a sharp knife divide each roll into eight equal size pieces. You then have 16 perfectly even sausage rolls.
I also use the paper to line the baking sheet

But that’s where I go wrong Calipso.

When I make the long sausage shape, I either get too much sausage meat in, making it rather fat, or I don’t seem to put enough in, making it too thin with too much spare pastry.

And I have to say I prefer my own pastry to bought, which isn’t so easy to keep in a good shape, which is an advantage of bought, a nice rectangle or square I know.

Thanks GG13.

If you use skinless sausages for the filling the shape is good.

shysal

Good idea, but if you mean the bought cocktail type sausages, DH would not be happy, has to be proper local butcher’s sausage meat.

Fussy I know.

I use Delia Smith's recipe with her quick/cheats flaky pastry, but without the added onion. They are delicious but I make quite a lot more pastry than the recipe states so I can roll it out roughly and then cut to a proper rectangle.

Would it help if you used sausages rather than sausage meat and simply squeezed them out of their skins to make sure they are uniform?

I mean this kindly: if you don’t like making them, then don’t bother. If your husband wants them, and, more, is picky about how they are made, he’d can always make them himself.

Personally I think the taste matters far more than the shape. A friend makes delicious ones using good quality sausage meat and adding onion and Worcestershire sauce. Nobody cares whether they are all equal or the same shape, we just devour them.

GrannyLaine

Would it help if you used sausages rather than sausage meat and simply squeezed them out of their skins to make sure they are uniform?

This is what I do, and I use shop-made pastry too.

I use a pair of scissors rather than a knife to cut the pastry in half as Calipso does as I find they don't drag the edges.

Egg wash over the top makes them shiny.

If I'm feeling adventurous I don't cut all the way through and bend the whole lot into a spiral so each one has to be broken off as it is going to be eaten. No-one cares about the shape!

Calendargirl

shysal

Good idea, but if you mean the bought cocktail type sausages, DH would not be happy, has to be proper local butcher’s sausage meat.

Fussy I know.

Not as good as butchers sausages but better than cocktail ones!

Even Mary Berry admits to using bought puff pastry!

Shysal I find that particular brand of sausages are very fatty so the pastry ends up crispy but translucent with fat. I get the supermarket's extra special sausages or chipolatas, far less fat in them. Some have thin skins so can be used as they are.

I make my Mother's invention = Sausage Swirls thus -
Roll out a bought pastry to a not too thin rectangle, spread with sausage meat (I use Square sliced sausage) and any herbs, spices or finely chopped onion you fancy. Roll up like a Swiss roll, cut into half inch thick slices brush with a little butter or oil. and bake. I have used the same technic but larger to create Danish Pastries, using dried fruit or jam as the filling and lightly icing when cool.

I made my own pastry for sausage rolls once. Never again. I always use ready-rolled bought pastry, and sausagemeat (not sausages) mixed with chopped onions, dried sage and salt and pepper. I put the roll of sausagemeat mix towards the left edge of the pastry and bring the right side over to the left edge rather than joining down the middle.

Just buy them !

I make veggie sausage rolls by skinning Richmond veggie sausage. They taste lovely. I’ve also made a Christmas pie - very similar filling to sausage rolls but I add a layer of cranberry sauce and some extra bits. Not tried it yet though so it might be rubbish 😂 and I use ready made pastry 🥮

You could get the meat into an even roll by squeezing it through a piping bag. Mush it about in the bag first to work out all the air bubbles.

Ready made puff pasty and skinned, good quality, tasty sausages. Quite thin pastry, egg washed before baking they are always popular. These days I make three batches. One disappears shared between several neighbours, two for us. The final batch is always made on Christmas Eve. Part of family tradition. No, they aren’t identical when they emerge from the oven and some are a very odd shape, doesn’t matter here.

https://www.gransnet.com/uploads/talk/202312/medium-764101-db41a26f-6689-4253-9b52-cdb251f4d3cd.jpeg https://www.gransnet.com/uploads/talk/202312/medium-821953-3c46d1d1-7d84-437f-af02-dddb180bac68.jpeg

I live in the states and married a British guy forty years ago. And he brought sausage rolls into my life! It took me a couple of years to figure out that using puff pastry sheets and ground pork sausage was the way to go! Christmas eve is a wonderful time. We stuff ourselves with sausage rolls, mincemeat tarts, and eggnog! Christmas morning we enjoy them cold or warm. It is such a special yearly treat. You really can’t just buy them here in the states!

Those brownies look good MsPH

Try putting a little Branson pickle in your sausage rolls or any pickle
Always get positive comments
If I remember correctly it was a Mary Berry suggestion

Calendargirl if your butcher makes his own sausagemeat he will be putting his own sausagemeat into his sausages as well - that is why it is called sausagemeat. So buying his sausages to make sausage rolls will be the same as buying his sausage meat, but in a more handleable form.

I find the texture of the meat in butchers’ sausages is often coarser than plain sausagemeat. I much prefer sausagemeat, chopped onions and my own choice of seasoning in sausage rolls.