Sig's crunchy sausage rolls. These homemade sausage rolls, with golden pastry, succulent and a crunchy coating of sesame and poppy seeds, will be a hit with everyone. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edge. Crimp using your fingers or press down.
The marone chestnut is of the same family as the ordinary edible chestnut, but if a better taste.
You can use either ready cooked vacuum packet or fresh ones.
If you use fresh ones make sure that you cross cut them slightly after.
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These homemade sausage rolls, with golden pastry, succulent and a crunchy coating of sesame and poppy seeds, will be a hit with everyone. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edge. Crimp using your fingers or press down.
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Composition Sig's crunchy sausage rolls:
- Need 1 sheet of homemade or ready made puff pastry.
- Require 500 grams waggoo raw sausages.
- You need 1 packet pork scratchings.
- Provide 1 packet for streaky smoked bacon.
First wash and thoroughly dry the okra, if using fresh okra, this is an important step when preparing okra. Then cut the stem end into a pencil like shape without piercing or breaking the skin. Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
Sig's crunchy sausage rolls how to cook:
- Preheat the oven to 190 C. Remove the scratchings from the bag, put them int a plastic bag and smash them into small pieces with a rolling pin or such. Unroll the pastry other or roll out your pastry and sprinkle it with the scratchings. Roll out into a smooth sheet again. Cut in to two halves..
- Remove sausage meat from skin. Form into two long rolls, lay first roll along one half of pastry, roll up, then do same with other half of pastry. Cut both halves into evenly sized sausage rolls. Cut bacon into thin long strips and cross tie bacon to make little parcels. Cook on middle shelf in oven, bake until golden brown and the pastry is cooked and the bacon is crispy. Make sure that the bottoms are not soft. they should be crisp too..
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Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. I do however make a mean sausage roll combining different fillings. Just use your imagination and experiment balancing some classics together, your guests will love them..
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