My family are beasts when it comes to sausage roll. Me too, I won’t deny that I’m a feasty beasty when it comes to sausage meat wrapped in pastry. A marriage of two my my favourite foods, I prefer a mini bite sized one or two or ten, but won’t turn down a big one. The smell of them cooking has me fixated on the oven timer, and warm from the over it’s hard to find a comfort food of equal standing. As The Crokery will be bursting at its seams this Christmas I have begun making and freezing them. Seriously no work of a lie, when we’re in full swing I can’t keep up with the demand without a little backup.
Sausage meat is so versatile, it can be flavoured with practically anything, so rummage in you larder & grab what looks tasty.
Here are a few recipes for flavouring the sausagemeat
1 pound sausage meat, 3 tsp chopped fresh rosemary, 3 tsp chopped fresh sage, 2 tsp dried oregano, 1 scant tsp black pepper.
1 pound sausage meat, 2 heaped tbsp onion relish, 1 tbsp tomato paste, 25g finely grated parmesan cheese, 25g finely grated pecorino cheese.
1 pound hot sausage meat, 50g chopped pecans, 50g chopped fresh cranberries.
Which ever recipe you decide on, or whether you make up your own the method is the same. Chuck all the ingredients into a bowl and mix thoroughly either with you hands or a wooden spoon.
Pull off a large piece of plastic wrap and lay it flat on the counter. Place the sausage mixture onto it in a long line. Encase in the plastic wrap, and roll to make into a skinny sausage, twist closed the ends and chill.
Start rolling the sausage meat into a, well thinner sausage shape that is 1 inch in diameter and lay it onto the pastry 2 inches from the edge
Brush the top with egg
When they are frozen I put them in a freezer bag then whip them into a 325º oven for 30 – 35 minutes