Sausage Rolls. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Sausage rolls can be frozen for two or three months.
The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
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.
Heat the olive oil in a large skillet over medium heat.
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Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Sausage rolls can be frozen for two or three months.
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Ingredients Sausage Rolls:
- Need of For the pastry:.
- You need 120 g of dairy free spread.
- Provide 300 g - gluten free plain flour.
- Give 120 ml of cold water.
- You need 1 egg, beaten.
- Require of For the filling:.
- Give 400 g - minced pork.
- You need 2 - garlic cloves, minced.
- Require 1 teaspoon - thyme.
- Give 1 teaspoon of sage.
- Need - salt and pepper, for seasoning.
The mixture will be quite sloppy-this keeps the sausage rolls moist. Roll up, peeling the plastic away as you roll. Add sausage; mix lightly but thoroughly. As always when I travel, Dozer stays with a Golden Retriever boarder where he thunders through the house with other golden retrievers like he owns the place.
Sausage Rolls how to cook:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes Place the flour and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible Turn the food processor on so it is running on a low setting Gradually pour in the cold water Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you wan.
- Preheat the oven to 180 oC Roll out into a rectangle until the dough is about 5mm thick Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously Cut the pastry rectangle in half so you have two long thinner rectangles.
- Divide the pork filling in half and place in the centre of the two pastry sheets Tightly roll the pastry round the sausage meat Cut into small individual sausage rolls Score the top with a sharp knife Place on a lined baking sheet and brush the top with the beaten egg Bake for 20 minutes or until golden brown.
Don't worry too much about making the perfect shape, you can always trim the edges to make the shape more rectangular. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Well, here's another one-Scottish Sausage Rolls!
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