She Who Must Be Obeyed and I normally spend a quiet night at home on New Years eve. A sign of my age I guess. But that doesn't mean we don't want some tasty appetizers to bring in the New Year.
I had some left over crust from making mincemeat tarts and I was out of breakfast sausage. Fate decreed I would be making sausage rolls.
I started by making a batch of my go to breakfast sausage. See the following link for the recipe for Passing Wind Estates sausages.
http://www.smokingmeatforums.com/t/233319/passing-wind-estates-breakfast-sausage
I did add 5 ml of Sriracha sauce for 1.7 KG sausage meat as I like a bit more spice in my sausage when I make sausage rolls.
For the pastry, I like a lard pastry and use the recipe off the back of the Tenderflake Lard package. It makes a tender flaky crust that is perfect for both pies and savoury dishes like sausage rolls. If you have any problem finding the recipe, let me know and I will post it.
Here's the pork butt I picked up.
I cubed it and weighed it.
I mixed up the appropriate amounts of seasonings and mixed them into the cubed pork.
I let it sit in the fridge for an hour and then ran it through the KitchenAid with the largest plate.
I added the Sriracha to the water I sprinkle over the meat and then I mixed it thoroughly for several minutes.
I put the meat in the refrigerator for 30 minutes. I used that time to do a test fry and to clean the grinder.
I rolled some of the sausage into a 1 inch diameter 6 inch long log.
I rolled the dough to 1/8 inch thick. I rolled the log in the pastry. I brushed the seam with egg wash (1 egg beaten with 25 ml (2 tablespoon) milk) and pinched it shut.
I cut the roll into 4 pieces.
I continued until I had used up all the pastry.
I wanted a dozen for our appetizers. I put those on a baking tray and brushed them with egg wash.
I put them in the oven at 375 F for 25 minutes.
While they were cooking, I wrapped the rest of the uncooked sausage rolls in plastic wrap and then put them in a plastic bag. I froze them for future use.
Then I made patties out of the left over sausage meat and I will freeze them to use over the next couple of weeks.
Here are the sausage rolls out of the oven.
The Verdict
Wonderful! The pastry is flaky and soft. The sausage meat is well seasoned with just a touch of spice (not enough to get me in trouble with She Who Must Be Obeyed). These are great warm or cold. It is going to be a good New Year.
Disco
I had some left over crust from making mincemeat tarts and I was out of breakfast sausage. Fate decreed I would be making sausage rolls.
I started by making a batch of my go to breakfast sausage. See the following link for the recipe for Passing Wind Estates sausages.
http://www.smokingmeatforums.com/t/233319/passing-wind-estates-breakfast-sausage
I did add 5 ml of Sriracha sauce for 1.7 KG sausage meat as I like a bit more spice in my sausage when I make sausage rolls.
For the pastry, I like a lard pastry and use the recipe off the back of the Tenderflake Lard package. It makes a tender flaky crust that is perfect for both pies and savoury dishes like sausage rolls. If you have any problem finding the recipe, let me know and I will post it.
Here's the pork butt I picked up.
I cubed it and weighed it.
I mixed up the appropriate amounts of seasonings and mixed them into the cubed pork.
I let it sit in the fridge for an hour and then ran it through the KitchenAid with the largest plate.
I added the Sriracha to the water I sprinkle over the meat and then I mixed it thoroughly for several minutes.
I put the meat in the refrigerator for 30 minutes. I used that time to do a test fry and to clean the grinder.
I rolled some of the sausage into a 1 inch diameter 6 inch long log.
I rolled the dough to 1/8 inch thick. I rolled the log in the pastry. I brushed the seam with egg wash (1 egg beaten with 25 ml (2 tablespoon) milk) and pinched it shut.
I cut the roll into 4 pieces.
I continued until I had used up all the pastry.
I wanted a dozen for our appetizers. I put those on a baking tray and brushed them with egg wash.
I put them in the oven at 375 F for 25 minutes.
While they were cooking, I wrapped the rest of the uncooked sausage rolls in plastic wrap and then put them in a plastic bag. I froze them for future use.
Then I made patties out of the left over sausage meat and I will freeze them to use over the next couple of weeks.
Here are the sausage rolls out of the oven.
The Verdict
Wonderful! The pastry is flaky and soft. The sausage meat is well seasoned with just a touch of spice (not enough to get me in trouble with She Who Must Be Obeyed). These are great warm or cold. It is going to be a good New Year.
Disco
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