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Hi
I have been making sausages for a couple of years and have a hankering after a nice batch of sausage rolls. Can the more experienced among you give me any tips/advice on an appropriate recipe that works well inside good pastry.
Cheers

http://www.taste.com.au/recipes/6687/sausage+rolls
this looks good

Thanks Snags
I have tried a couple pork sausage recipes and they do not stick to the pastry and do not have the softness in the mouth feel to it, so I am thinking there is something else in the meat recipe that does that.

Cheers

Rob,
Don't use that recipe link DELETED . I make sausage rolls for market occasionally. DELETED.

the secret however, lies in two things:

The pastry...you must make your own puff or rough puff worth the effort. Shop bought stuff does not have the richness
Secondly, the sausage meat recipe........very important not to use any kind of cereal.......but the best pork shoulder and belly combination with good fat....(fat means flavor)
If you feel the need to add a moisture retention aspect use milk powder or rice powder. I do not as i like a firm texture and plenty of flavor.
Blanch a sausage (in a hog skin) in boiling water for two mins. Refresh in ice cold water. then peel of skin. now ready to use in pastry.... DELETED use only the egg yolk mixed with a little water to brus over your pastry...deeper colour and more even...that my friend is a top chef tip from me to you.
PM me if you want one of my recipes..
I do pork, rabbit & pork, Pork & wild mushroom, and a Bratwurst roll

COMMENT FROM ADMIN: Final warning against swearing on the forum

I can hardly argue with Greyham about the pastry as I also use home-made for sausage rolls. It's a quick rough puff recipe I devised:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

However, you should be aware that many very accomplished chef's (Michelin Starred) are quite happy to use good quality bought puff pastry - go for one made with butter.

Rob wrote:I have tried a couple pork sausage recipes and they do not stick to the pastry and do not have the softness in the mouth feel to it, so I am thinking there is something else in the meat recipe that does that.

I'm not sure that Greyham's advice, although sound and likely to make a fine sausage roll, will help here. The high level of meat in his, combined with the milk/rice powder is likely to make a roll that is firm to the bite. Even the 80% meat mix I use is quite firm and sits within, rather than adheres to, the pastry (although it adheres to it enough so that it doesn't fall out!).

You seem to be after something with more of a softer sausage(y) 'paste' in it. The shop bought ones are like this in the UK. If you will confirm that this is the case, I'm sure that we can come up with something that 'fits the bill'.

Phil

Rob.Martindale wrote:Thanks Snags
I have tried a couple pork sausage recipes and they do not stick to the pastry and do not have the softness in the mouth feel to it, so I am thinking there is something else in the meat recipe that does that.

Cheers

The only "sticky" ones I have tried have been commercially made (even small bakeries)
I would imagine the commercially produced ones would buy commercially produced sausage mince,that stuff sticks.
I don't know in NZ but the average Australian sausage roll gives me indigestion.
I would be frightened to know what goes on in them,must be the minced hogs anus(Simpson's Episode ):lol:

sausage mince in Australia is made from off cuts from beef, lamb and pork with 25% fat. this is minced through a course disc then Meal (is what gives sausages it's colour) is mixed with water and mixed until completely mixed through, then put through a fine disc.

http://www.theage.com.au/entertainment/ ... 17od8.html
saw this in the paper
thought you might want a posh one