Barnicle's World Famous Sausage Rolls
New Recipe (Old Recipe Here)
(Must be made on Christmas Day with The Railway Children on the TV in the background)
(Click on images for larger picture)
| Ingredients
:- Enough to make 24 delicious comestibles. (All ingredients & measurements are entirely the authors preferences. experiment and enjoy) |
|
Before Most of the important stuff. |
After (Giant mice got to them before I could get a picture J ) |
425g |
... | Ready rolled Puff Pastry. (2 sheets 280mm x 215mm) I use a brand called Jus-Rol made by Pilsbury, but any make will do. |
300g - 350g |
... | Finely minced (Ground) Lean Pork (or whatever
meat takes you fancy). (we mince our own from good quality Lean Rolled Leg of pork) |
|
1 onion |
Medium to large. | |
| ½ Teaspoon (or to taste) |
... | Dried Mixed Herbs. (Thyme, Marjoram, Oregano,
Parsley & Sage) Sage & onion Stuffing mix or breadcrumbs. |
| ½ Teaspoon of
each (or to taste) |
... | Ginger, Nutmeg, & Dried Sage + anything else that might be to hand Maybe even tomato ketchup or brown sauce |
To Taste |
... | Salt & Pepper, |
1 Large egg |
... | Beaten (for binding meat, gluing & glazing the pastry) |
Flower |
... | As required (Used to prevent pastry sticking to table). |
| Method | |
 |
Chop the Onion and fry until transparent. Allow to cool. |
 |
Add herbs, spices, Fried Onion & condiments to meat and
mix well. Add 3/4 of the beaten egg and mix well. Add Stuffing mix or bread crumbs if too sticky. Allow to rest for 1/2 hour or so while we sort out the pastry. |
 |
Cut each sheet of the pastry in half to give 4 strips approx 280mm by 107mm Divide the Meat mixture into 4 equal parts. |
 |
Put each part of the Meat mixture in a strip down the centre of each piece of pastry. |
| After dampening the edges of the pastry with the beaten egg, wrap sausages with the pastry. Cut each length of wrapped sausage meat in 6 equal lengths | |
 |
Put Rolls on a well greased or non-stick baking tray. (I use Non-Stick tin foil) Brush the sausage rolls with the reminder of the beaten egg as a glaze. Cook for 25 minutes in a pre-heated oven set at 220ºC / 430ºF / Gas mark 7 |
Bon Appetite
