SAUSAGE ROLLS

I have this craving every now and then, a must have sausage roll. After last nights effort, its clear that my whole approach needs some major corrections.

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I was on the scooter yesterday when the craving struck. Need some decent sausage mince and some decent puff pastry. Oh bugger, just stop at supermarket, that’ll do. Huge huge mistake at every turn.

Sausage meat, sold in 1 kilo tubes. According to Food Standards, it must be, 50% meat (of which 50% can be fat and it was) and the rest is not specified. My suspicion is that it was concrete dust.

Puff pastry. I bought Pampas. How can they make that stuff to be so dry, tasteless and horrid. I have tried butter puff, but that in combo with the 25% fat allowable in sausage mince is not a great idea.

My fault, it was just meant to be a quick and tasty bite, it was horrible.

The meat was appalling despite Jennifer’s best efforts at adding this and that, it’s always the aim to emulate the Blessed Iris in the sausage roll department, she set a good standard. The pastry, weird, no taste and I doubt it had ever seen butter, well I know it has no butter its made with oil. Oh hell.

This is, I think what I should have done… sufficient to make 25 Sausage Rolls

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500 gram unminced beef, as fat free as you can get it, diced

250 gram pork belly with 25% fat no bones, diced

250 gram veal, diced

1 large onion, chopped roughly

2 slices of bread (white or wholemeal your choice, but about a 1 cup of breadcrumbs)

1 egg

small dash of Worcestershire sauce

Options… all 1/4 cup… grated carrot, grated apple, grated potato, herbs sage or parsley.

salt and pepper

 

Toss all into the blender and blend to a semi puree… not too fine.

 

Make your own pastry, if its not difficult and tastes so much better.

175 grams of very cold butter

225 grams of plain flour

pinch of salt

cold water.

 

Place the flour into a bowl.. wide and flat rather than deep, grate the cold butter into the bowl (dip the butter in flour to make it easier to grate. With a knife, begin cutting the butter through the flour or use a pastry cutter (strange kind of semi circular set of wires). When you have reached the breadcrumb stage, begin adding the cold water and continue working with a knife, when you think you can make the dough into a ball, do so gently with your hands. Put the ball of dough in a plastic bag and refrigerate for about thirty minutes. Roll the dough out and cut into three oblongs about 12 cm wide. Do this on a floured surface.

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Place the meat onto the three oblongs and with a beaten egg, brush one side of the oblong and make a roll. Cut into 7 cm lengths, with a sharp knife run say three slashes across the top of each one and brush with the beaten egg. Bake on a baking sheet in an oven set at 220 Celsius for 20 – 25 minutes.

Now that, will be delicious.

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~ by peterwatsonfood on August 28, 2013.

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