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Categories:
sausage meat ground pork ground lamb onion suet breadcrumbs lemon Worcestershire sauce garlic powder onion powder nutmeg fresh mixed herbs fresh sage seasoning egg flour SAUSAGE ROLLS pastry sausage meat flour milk
Viewed: 9 - Published at: 4 years agoIngredients
- SAUSAGE MEAT FILLING
- 1/4 lb ground pork, lean
- 1/4 lb ground lamb, ground veal or ground turkey,lean
- 1 small onion, diced
- 2 -3 ounces shredded suet (, use less if your meats are very fatty)
- 2 -3 ounces fresh breadcrumbs
- 1/4 lemon, zest of
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon grated nutmeg
- 1/2 tablespoon fresh mixed herbs, , chopped
- 1/2 teaspoon fresh sage, chopped
- seasoning
- 1 egg, beaten
- plain flour (for coating)
- SAUSAGE ROLLS
- 8 ounces frozen puff pastry, thawed in accordance with manufacturer's instructions
- 8 ounces sausage meat
- plain flour
- milk (to glaze)
Method
- ----SAUSAGEMEAT FILLING----.
- Put the first 13 ingredients into a large bowl and mix well.
- Add the egg and mix again with a fork until everything is thoroughly combined.
- ----SAUSAGE ROLLS----.
- Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
- The rolls should be about 3/4 inch in diameter.
- Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
- Seal the long edges (optional) together by flaking.
- Brush the length of the two rolls with milk, then cut each into slices 11/2 to 2 inches long.
- Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
- Can be served hot or cold, as appetizers or part of a main course.
