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.
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.
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.
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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.
Alright, don't linger, let's approach this sausage rolls formula with 11 elements which are undoubtedly easy to find, and we have to process them at the very least through 3 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - Sausage Rolls:
- Require of For the pastry:.
- Prepare 120 g for dairy free spread.
- Prepare 300 g of gluten free plain flour.
- Prepare 120 ml of cold water.
- You need 1 egg, beaten.
- Prepare for For the filling:.
- Prepare 400 g of minced pork.
- Need 2 of garlic cloves, minced.
- Give 1 teaspoon - thyme.
- You need 1 teaspoon of sage.
- Give - salt and pepper, for seasoning.
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. Add sausage; mix lightly but thoroughly. Heat the olive oil in a saucepan and add the onions. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
Sausage Rolls instructions:
- 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.
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 make a great picnic or buffet snack and are delicious either hot or cold. Wrap pork mince in buttery pastry for little parcels of perfection. When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack. If you can't find sausage mince, buy the same weight in sausages and simply squeeze the mince from the sausage skins.
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