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:
The recipe for the sausage meat is here:
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.
You can also freeze some for later baking. Wrap them in plastic wrap and put in a plastic bag. Freeze.
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.
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
