By Elaine Lemm. British & Irish Food Expert
Carrying out a effective career like a chef and restaurateur, British born Elaine Lemm is really a highly respected drink and food author and lately voted among the top 50 within the United kingdom. She's an excellent desire for British Food and Irish Food, both modern and traditional.
Updated This summer 25, 2016.
The sausage roll is really a stalwart of both British and Irish food that you can easily forget exactly what a clever factor it's. You may make sausage rolls from small canape sized, right through to big, lengthy hunks. They pack well right into a lunch box, picnic basket where would an excellent British party with no plate or two. So frequently overlooked, it's time to celebrate the truly amazing British sausage roll.
This scrumptious snack is stacked filled with flavour if you use a high quality sausage meat. If you're able to't find the best meat. then purchase your favourite British sausage and squeeze the meat in the skin. This method for you to vary your sausage rolls by selecting different sausage fillings.
Puff or shortcrust is really a raging debate, though puff is frequently the main one used the buttery flakes and also the seasoned meat work very well together.
Sausage rolls are extremely fast and simple to create so that as they freeze well, so why wouldn't you create a create a large batch?
Ingredients
- 1 onion, finely chopped
- 1 tablespoons of vegetable oil
- 750g (3 ½ cups) sausage meat (or meat squeezed out of your favourite sausages).
- Salt and freshly ground pepper
- 3 medium-sized eggs
- 750g (25 oz) puff pastry (if you like, you should use shortcrust pastry)
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Preparation
Preheat the oven to 200 C / 400 F / Gas 6
- Lightly prepare the onion within the vegetable oil for 7 minutes.
- Put the sausage meat right into a large mixing bowl, add some onion mixture and 2 eggs and season with a few twists of pepper along with a good sprinkling of salt. Mix well until all of the ingredients are completely and evenly mixed.
- On the gently floured surface, unveil half the pastry to some 20cm x 25cm ( 8" x 10" ) rectangle. Cut lengthwise into 2 strips. Repeat using the remaining pastry. Rest the pastry not less than ten mins within the refrigerator.
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- Make up the sausage meat into 4 lengthy sausages the size of the pastry strips. Place each sausage into the middle of each pastry strip. Beat the next egg inside a basin and gently brush the perimeters from the pastry using the beaten egg.
- Fold the pastry within the meat filling to create two lengthy rolls then switch the sausage rollover therefore the seam is underneath. Brush the very best surface gently with beaten egg.
- Cut the rolls into 1/1/2"/4cm lengths - you are able to vary the space to design for roll you would like, for any canape size you might want to make small rolls. Put the sausage rolls on the greased baking sheet and prepare within the preheated oven for 25 minutes or until golden brown.
- Pack to your picnic basket, lunch box, or just eat and revel in when awesome.