Sausage Rolls

Sausage Rolls at oldfatguy.ca

She Who Must Be Obeyed and I usually spend a quiet night together on New Years Eve. It must be a sign of my age. Just because we don’t do a big party doesn’t mean we don’t want some delicious appetizers to ring in the New Year. I had left over pastry from my mincemeat tarts and I was out of breakfast sausage so fate decreed I would make sausage rolls.

The recipe for the pastry I use is here:

Tenderflake Lard Pastry

The recipe for the sausage meat is here:

PWE Sausage

I did add 3 ml (1/2 teaspoon) Sriracha to each 1 kg (2 pounds) of pork as I like my sausage rolls a little spicier than breakfast sausage.

I rolled the pastry to 1/8 inch thick.

Then I formed the sausage meat into a log one inch in diameter and six inches long.

I rolled the log in the pastry. I brushed the seam with egg wash (1 egg beaten with 2 tablespoons milk) and pinched it shut.

If you are baking the sausage rolls right away, put them on a baking tray and brush the top with egg wash.

Sausage Rolls 1

You can also freeze some for later baking. Wrap them in plastic wrap and put in a plastic bag. Freeze.

Sausage Rolls 2

I cooked a dozen for our appetizers. Put the tray in a 375 F oven for 25 minutes.

Here they are out of the oven.

Sausage Rolls 3

The Verdict

Sausage rolls are so good, either hot or cold. The pastry is soft and flaky. The sausage is rich and flavourful with just a touch of heat (not enough to get me in trouble with She Who Must Be Obeyed). These are a favourite.

The Old Fat Guy

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