How to make perfect sausage rolls
 
 

How to make perfect sausage rolls

Here at The Cookery School we love Felicity Cloake’s Word of mouth Blog for The Guardian. After researching many different recipes from the country’s top chefs Felicity shares her recipe to make what in her view is the perfect version of the food she has researched whether it be the perfect chocolate cake or perfect scotch eggs. With Christmas Eve approaching our attention turns to sausage roll making and Felicity’s recipe below is a favorite with my family. Follow the link at the bottom of the page to read the full blog and how Felicity arrived at the recipe below. If you are short of time there’s no reason why you can’t use ready-made pastry but make sure you don’t change the filling recipe – it’s scrummy!

Perfect sausage rolls

Makes about 25 small rolls

For the pastry:
225g plain flour
Pinch of salt
2 tsp English mustard powder
175g very cold butter
1 egg, beaten with a little water and salt

For the filling:
300g pork belly, skin removed, minced or finely chopped
300g pork shoulder, minced (this can often be bought ready minced if you don't have a good butcher)
200g smoked streaky bacon, rind removed, finely chopped
Zest of 1 lemon
Nutmeg, to grate
2 tbsp roughly chopped thyme leaves
8 sage leaves, roughly chopped

1. Sift the flour, salt and mustard powder into a mixing bowl, and grate in the butter. Stir them together with a knife, so the butter is well-coated with flour, and resembles a rough crumble mixture. Pour in enough ice-cold water to turn the mixture into a dough that comes away cleanly from the bowl – be cautious, it shouldn't be sticky – and bring together into a ball. Wrap in clingfilm and put in the fridge for half an hour.

2. Put the meats into a large bowl and mix well with your hands. Tip in the rest of the ingredients and combine, seasoning well with black pepper and a little salt (remember the bacon will be salty, so don't go overboard). Pre-heat the oven to 220C.

3. Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways. Divide the meat into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.

4. Brush one edge of the pastry strip with beaten egg and then fold the other side over to enclose the sausagemeat. Press down to seal, and then go along the edge with the back of a fork if you like, to make a pattern. Brush with more eggwash, cut to the desired size, and prick each with a fork. Repeat with the rest of the pastry and meat.

5. Put the rolls on a baking tray, and bake for 25 minutes, or until golden. Cool on a rack, and serve warm.

As well as how to make the perfect sausage rolls I love Felicity’s recipe how to make the perfect scotch egg.

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/02/how-make-perfect-sausage-rolls

 

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