what is the best way to make your own sausage rolls?

Answer 1

I made this recipe, but I made sure to buy a low-fat sausage so it wouldn't be greasy (as noted in one of the comments on the site). Another comment says she added cheese, which I would probably do next time I make this.


INGREDIENTS
2 (9 inch) frozen pie crusts, thawed and ready to bake
1 pound sausage
2 teaspoons prepared mustard

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.

Bake for 18 minutes or until sausage is cooked.

Answer 2

The traditional sausage rolls I'm used to are made with "sausage meat" a combination of pork and other ingredients which you can get at butchers in the UK/Australia and NZ but I haven't been able to find in the USA. This is then rolled in puff pastry and baked in the oven until cooked. You could just use normal premade sausages or a combination of your favorite sausage meat and a small amount of breadcrumbs or crackers (help soak up some of the fat if you use breakfast sausage). I would however roll them in the traditional puff pastry rather than a pie crust as this gives a nicer flaky consistancy to them. Really the sky's the limit for the ingredients added to the meat based on your personal taste. Think of them as mini pork (or even turkey) meatloaves rolled in pastry and experiment from there.

Answer 3

Either use sausage meat or if you have a favourite sausage take the skin off, and use that, (the sausage not the skin).
For the pastry I use half butter and half lard, to make it light, crispy and tasty.
For special occasions I make mini sausage rolls - my young grandchildren think they're great, - just roll the sausages to the thickness you want.

Answer 4

For years me and mum were veggie and my sister and dad ate meat. Each year mum would make sausage rolls and veggie rolls. Each year the veggie rolls went first and noone ate the meat ones. This year (as a meat eater) I decided to try a hybrid of the 2.

So, good quality sausage meat, add a packet of good quality stuffing and some grated cheese.

Went down an absolute storm! Have to make some more for new year.

Answer 5

get some ready made puff pastry and sausages

roll out puff pastry really thin, skin sausages by slitting the skin length ways and discard the skin mix sausage meat in a bowl really well - you can add herbs at this point if you wish. get as much sausage mixture as you want and roll it in to an oblong and put it on the pastry seal all edges with a little milk and bake for aboout 20 mins at 180 c

good luck

Answer 6

Buy well-flavoured sausage meat or well-flavoured sausages and skin them. Bought puff pastry, roll the pastry, cut into squares, lay the sausage meat on the squares, roll up, seal with water or egg white, brush a little egg yolk on the top, pop in the oven 180C for about 15 mins. - Bob's your Uncle. Easy!

Answer 7

Quick, easy, and versatile. A real party pleaser!

One tube of Pillsbury crescent rolls (contain 8 rolls)
Small package of Little Smokie sausages
BBQ sauce (optional)

Open and unroll the tube of crescent rolls. Divide into 8 triangles (they are already scored so you can pull them apart). Then cut each triangle in half, so you have a total of 16 triangles. If using the BBQ sauce, brush each triangle with the sauce before continuing.

Place sausage on each triangle and roll up. Bake according to the directions on the tube (time and temperature).

These are addictive!

Answer 8

i make my own sausage rolls and my husband goes mad for them the beauty of this recipie is you can make as little or as much as you like

1 packet of sausage meat
a pinch of dried mixed herbs
1 packet of puff pastry
and 2 t-spoons of marmite (optional i always add it in mine and you dont get a strong marmite flavour but a reall meaty flavour)

mix the sausage meat and herbs together add the marmite and mix roll pastry out and put the mix in the pastry in the center and add fold the pastry so each side joins the middle

Answer 9

Kill the pig,than cut all the meat off,next bin the meat and put all the offal in a mincer use the intestines for the sausage skins.

Answer 10

go onto www.yummyfood.net there are recipes on there, better than the ones which make you waste your ingredients and come up with mush that you'll get on here