January 10, 2011
Over the holiday season the Boy and I had our first party at our house, not the kind we would have had a few years ago, but a proper grown up open house party… it was amazing!
I wanted to share this recipe for sausage rolls because they were so very popular and everyone loves a good sausage roll, I will plan all future parties around having these on the table!
I got the recipe from the Guardian from their Word of Mouth blog… Link they handily did a taste test of a few recipes and then recommended their favourite, which is the one I followed…
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
I have to say I couldn’t get any pork belly so we just used shoulder (much more widely available) and they were still great.
First make your pastry, you can do this in advance;
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.
I had to get the Boy to do this bit, I am still very squeamish with touching meat, not a great foodie attribute!
Here we did the little chef’s trick of frying off a little pattie of meat to taste the seasoning, is a great tip as we definitely needed a little something (more pepper) at this stage…
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 sausage meat.
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.
Then I added them to my otherwise simple buffet, I do love a buffet! The Boy and I made everything from scratch (mince pies, cheese biscuits, chutneys) but had lots of bits that didn’t need any prep, dips and crudities, a huge cheese board and lots of crisps!
The first two batches of rolls went so quickly, and I must have been stingy with the meat as I still had lots left, so I dug out a packet of ready made puff pastry (the horror!) and made some more, which went equally fast… my tip made double what you think you’ll need!