Sausage Rolls for New Years Eve

Discussion in 'Sausage' started by disco, Dec 30, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
    Last edited: Dec 30, 2015
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now that sir, looks good!

    When I saw sausage rolls I was thinking link sausages! This is great! Love the sriracha idea as well.

    Bookmarked for use soon.

    Points for the inspiration to try it!
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CB. Particularly for the point. Sausage rolls are a favourite around here.

    Disco
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Those look like an excellent munchie for News Years Eve ! [​IMG]
     
  5. goliath

    goliath Smoking Fanatic

    GREAT JOB !!!!!!
    now i want to try it... only problem is ive never made pastry before!!!!

    Goliath
     
  6. wazzuqer

    wazzuqer Smoke Blower

    I'm coming to your place, those look great...
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CM. They are a tasty treat. Have a great New Year!
    Thanks, Goliath. Making pastry can't be too hard I do it. If you want to try it without making pastry, you can buy sheets of puff pastry in the supermarket. Just pierce it all over with a fork to stop it from puffing too much. Have a great New Year.
    I'll heat some up!

    Disco
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yum! My sous chef is going to go bonkers to make these sometime! Nice smoke Disco!

    Points!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. I hope you and yours have a prosperous and happy New Year.
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco that looks great the pastry is beautiful.If you could post the recipe I would appreciate it,I think it would be great with Beef Wellington 

    Richie

    [​IMG]
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice Disco, that sure looks tasty ! Marked this as I definetly want to try this ! Happy New Year to you & yours !
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Richie. The recipe is below but I wonder if it would be good for Beef Wellington. I normally make puff pastry for Beef Wellington as it is a bit tougher and holds together when cutting the beef. This is a very soft flaky crust that isn't quite as tough. That being said, it has a nice short texture and may be great. Dang, now you have me thinking.

    Anyway, thanks for the point.

    The ingredients are:
    5 1/2 cups of all-purpose flour
    2 tsp salt
    1 lb (464 g) Tenderflake® lard
    1 tbsp vinegar
    1 egg, lightly beaten
    Ice Water

    Now, I admit I find measuring flour in a measuring cup a pain so I go by weight. I use 4 1/4 ounces of flour as an equivalent of 1 cup. So I weighed out about 23 1/2 ounces of flour for this recipe.

    I start by making the ice water. When this recipe calls for ice water, it means it. Do not use cold tap water. Put some ice cubes in a container and fill it with water.

    [​IMG]

    Next, measure out your flour and add the salt to it. Whisk them together. I like to cut the lard into thick slices and push it into the flour. I then use a pastry blender to cut the lard into the flour. The recipe on the box says you can do this with two knives. The times I tried that it worked but it was a long process. Keep cutting the lard into the flour until there are pea sized chunks of lard still left. If you cut it too fine, it won’t come out flaky.

    [​IMG]

    Put the egg in a one cup measure. Add the vinegar. Give them a beat with a fork. Add ice water to bring the volume to one cup. Slowly drizzle the egg mixture into the flour and lard. Stir a little after each addition. You are trying to add as little liquid as you can to get the dough to stick together. You are also trying to handle it as little as possible. You are done when the dough is still a little crumbly but will hold it shape if you take a handful of it.

    [​IMG]

    Turn the pastry out onto a floured counter. It will be crumbly. Gather it into a rectangle. Cut it into six approximately equal blocks. Gather the sections into six discs and wrap them in cellophane. The recipe calls for 1/2 hour in the fridge. I find overnight is better. You can freeze the discs as well. If I am doing that, I put the wrapped dough in a ziploc bag and then into the freezer.

    [​IMG]

    Each disc is one pie shell. They are easier to roll out after the time in the fridge and don’t crumble as much.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. I hope you have a prosperous and happy New Year.
     

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