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Sausage Rolls for New Years Eve

post #1 of 13
Thread Starter 

She Who Must Be Obeyed and I normally spend a quiet night at home on New Years eve. A sign of my age I guess. But that doesn't mean we don't want some tasty appetizers to bring in the New Year.

 

I had some left over crust from making mincemeat tarts and I was out of breakfast sausage. Fate decreed I would be making sausage rolls.

 

I started by making a batch of my go to breakfast sausage. See the following link for the recipe for Passing Wind Estates sausages.

 

http://www.smokingmeatforums.com/t/233319/passing-wind-estates-breakfast-sausage

 

I did add 5 ml of Sriracha sauce for 1.7 KG sausage meat as I like a bit more spice in my sausage when I make sausage rolls.

 

For the pastry, I like a lard pastry and use the recipe off the back of the Tenderflake Lard package. It makes a tender flaky crust that is perfect for both pies and savoury dishes like sausage rolls. If you have any problem finding the recipe, let me know and I will post it.

 

Here's the pork butt I picked up.

 

 

I cubed it and weighed it.

 

 

 

I mixed up the appropriate amounts of seasonings and mixed them into the cubed pork.

 

 

 

 

 

I let it sit in the fridge for an hour and then ran it through the KitchenAid with the largest plate.

 

 

I added the Sriracha to the water I sprinkle over the meat and then I mixed it thoroughly for several minutes.

 

 

 

I put the meat in the refrigerator for 30 minutes. I used that time to do a test fry and to clean the grinder.

 

I rolled some of the sausage into a 1 inch diameter 6 inch long log.

 

I rolled the dough to 1/8 inch thick. I rolled the log in the pastry. I brushed the seam with egg wash (1 egg beaten with 25 ml (2 tablespoon) milk) and pinched it shut.

 

 

I cut the roll into 4 pieces.

 

 

I continued until I had used up all the pastry.

 

I wanted a dozen for our appetizers. I put those on a baking tray and brushed them with egg wash.

 

 

I put them in the oven at 375 F for 25 minutes.

 

While they were cooking, I wrapped the rest of the uncooked sausage rolls in plastic wrap and then put them in a plastic bag. I froze them for future use.

 

 

 

Then I made patties out of the left over sausage meat and I will freeze them to use over the next couple of weeks.

 

Here are the sausage rolls out of the oven.

 

 

 

The Verdict

 

Wonderful! The pastry is flaky and soft. The sausage meat is well seasoned with just a touch of spice (not enough to get me in trouble with She Who Must Be Obeyed). These are great warm or cold. It is going to be a good New Year.

 

Disco

post #2 of 13
Now that sir, looks good!

When I saw sausage rolls I was thinking link sausages! This is great! Love the sriracha idea as well.

Bookmarked for use soon.

Points for the inspiration to try it!
post #3 of 13
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Now that sir, looks good!

When I saw sausage rolls I was thinking link sausages! This is great! Love the sriracha idea as well.

Bookmarked for use soon.

Points for the inspiration to try it!


Thanks, CB. Particularly for the point. Sausage rolls are a favourite around here.

 

Disco

post #4 of 13

D, Those look like an excellent munchie for News Years Eve ! :points:

post #5 of 13

GREAT JOB !!!!!!
now i want to try it... only problem is ive never made pastry before!!!!

 

Goliath

post #6 of 13
I'm coming to your place, those look great...
post #7 of 13
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

D, Those look like an excellent munchie for News Years Eve ! :points:

Thanks, CM. They are a tasty treat. Have a great New Year!

 

Quote:
Originally Posted by GOLIATH View Post
 

GREAT JOB !!!!!!
now i want to try it... only problem is ive never made pastry before!!!!

 

Goliath

Thanks, Goliath. Making pastry can't be too hard I do it. If you want to try it without making pastry, you can buy sheets of puff pastry in the supermarket. Just pierce it all over with a fork to stop it from puffing too much. Have a great New Year.

 

Quote:
Originally Posted by wazzuqer View Post

I'm coming to your place, those look great...

I'll heat some up!

 

Disco

post #8 of 13
Yum! My sous chef is going to go bonkers to make these sometime! Nice smoke Disco!

Points!
post #9 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Yum! My sous chef is going to go bonkers to make these sometime! Nice smoke Disco!

Points!


Thanks, Case. I hope you and yours have a prosperous and happy New Year.

post #10 of 13

Disco that looks great the pastry is beautiful.If you could post the recipe I would appreciate it,I think it would be great with Beef Wellington 

Richie

 

:points:

post #11 of 13
Very nice Disco, that sure looks tasty ! Marked this as I definetly want to try this ! Happy New Year to you & yours !
post #12 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Disco that looks great the pastry is beautiful.If you could post the recipe I would appreciate it,I think it would be great with Beef Wellington 

Richie

 

:points:

Thanks Richie. The recipe is below but I wonder if it would be good for Beef Wellington. I normally make puff pastry for Beef Wellington as it is a bit tougher and holds together when cutting the beef. This is a very soft flaky crust that isn't quite as tough. That being said, it has a nice short texture and may be great. Dang, now you have me thinking.

 

Anyway, thanks for the point.

 

The ingredients are:
5 1/2 cups of all-purpose flour
2 tsp salt
1 lb (464 g) Tenderflake® lard
1 tbsp vinegar
1 egg, lightly beaten
Ice Water

Now, I admit I find measuring flour in a measuring cup a pain so I go by weight. I use 4 1/4 ounces of flour as an equivalent of 1 cup. So I weighed out about 23 1/2 ounces of flour for this recipe.

I start by making the ice water. When this recipe calls for ice water, it means it. Do not use cold tap water. Put some ice cubes in a container and fill it with water.

DSCF3854

Next, measure out your flour and add the salt to it. Whisk them together. I like to cut the lard into thick slices and push it into the flour. I then use a pastry blender to cut the lard into the flour. The recipe on the box says you can do this with two knives. The times I tried that it worked but it was a long process. Keep cutting the lard into the flour until there are pea sized chunks of lard still left. If you cut it too fine, it won’t come out flaky.

tenderflake1

Put the egg in a one cup measure. Add the vinegar. Give them a beat with a fork. Add ice water to bring the volume to one cup. Slowly drizzle the egg mixture into the flour and lard. Stir a little after each addition. You are trying to add as little liquid as you can to get the dough to stick together. You are also trying to handle it as little as possible. You are done when the dough is still a little crumbly but will hold it shape if you take a handful of it.

tenderflake2

Turn the pastry out onto a floured counter. It will be crumbly. Gather it into a rectangle. Cut it into six approximately equal blocks. Gather the sections into six discs and wrap them in cellophane. The recipe calls for 1/2 hour in the fridge. I find overnight is better. You can freeze the discs as well. If I am doing that, I put the wrapped dough in a ziploc bag and then into the freezer.

tenderflake3

Each disc is one pie shell. They are easier to roll out after the time in the fridge and don’t crumble as much.

post #13 of 13
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Very nice Disco, that sure looks tasty ! Marked this as I definetly want to try this ! Happy New Year to you & yours !


Thanks, Justin. I hope you have a prosperous and happy New Year.

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