Tuesday, February 23, 2010

THE BRITISH INVASION: Sausage Rolls

New to the British Invasion?  I'm trying to get in touch with my British-side and learn to cook some of the staples from my childhood.  To find out more about this series... click on the Union Jack flag on your right!

Over Superbowl weekend I tackled Sausage Rolls!  A long-standing party snack in my parents' house, I've been eating sausage rolls since I can remember.  In England you could swing into any bakery and pick up an extra-large, warm and flaky sausage roll as a snack, or stop into just about any convenience store and find prepackaged sausage rolls right next to the sandwiches to go.

I absolutely lurve sausage rolls!

The closest thing I can equate them to in the US are pigs in a blanket... but they are SO MUCH BETTER than any pig in a blanket you could possibly make.  I'm dead serious!  Don't be offended... these are just better! 

And perhaps the best thing about sausage rolls (as I discovered just recently)?  They are pretty darn easy to make!  That's the kind of food I love to make... the EASY kind!
  

First, grab yourself a sheet of puff pastry and roll it out just about as thin as it will go.  Try your best to keep it in a square/rectangular shape.

 

 

Next, take about half of a roll of Bob Evans sausage (okay it doesn't HAVE to be Bob Evans... but that's the kind I used!) and roll it out long and skinny, coating it in flour.  The flour is important here, as it stops the sausage from becoming too moist while cooking...

 
  
Place the sausage on one end of your pastry (cut some off if necessary) and roll over once so the sausage is covered...

Beat an egg and use a pastry brush to "paint" along the length of your roll...

  
Flip over again and press gently to seal.

  
Cut along the edge of your roll, then cut sausage rolls to bite size pieces.  Cut the top of each one, and brush with the egg wash...

  
  Put them in the oven on an ungreased cookie sheet at 350 for about 20 minutes - keep an eye on them - they get overdone quickly!  When lightly brown and a little bubbly, remove from oven and enjoy!

 

13 comments:

TeenaBugg38 said...

ooooohhhhh thanks for this recipe. The sausage balls that my fiance typically loves are made mixing sausage, cheese and a biscuit mix together, rolling them up and baking them....these look sooooooo much better! Gonna have to give em a whirl!!

Katie said...

I usually don't like sausage, but this looks yummy! Wow!

AVinNYC said...

These look YUMMY- what a neat idea!!

Jane said...

Now I'm hunbgry!

Caroline of Salsa Pie said...

I'm dying to make these now! Thanks for the tutorial-simple, and straightforward. These look delicious!!!

Jeanette said...

Great tutorial, I am afraid of puff pastry!

Meg said...

oh- yummy looking! So you just used bulk ground sausage? At first when I saw this I was expecting actual sausage already in the casing.

Claire Evens said...

It's so bizarre that this is a new concept in America! I had a sausage roll for lunch today!! Also love that the meat is from Bob Evans - has my dad gone into a new line of work? I promise I'll get the scone recipe to you soon! xxx

Dot said...

yum! great tutorial too... I'm going to link this on Foodwhirl.comde :)

LollyChops said...

Oh heavens... it cannot be this easy can it? That's just wrong!

So what kind of sausage do you use????

Kuky said...

MMmm that sounds yummy. I have a friend who came from the UK. And she used to make British food like trifle, scotch eggs, and mince meat pies. But sadly she's moved to Arizona now. But she never made sausage rolls for me. Guess I can make them for myself now. :)

Marie-Jolie said...

Sausage roll girl, I am not. But food lover, I am. And I always love to meet another fancy food fiend!

The catalogs arrived along with the perfectly beautiful card that you made. Thank you most sincerely!

Hugs-
Marie

pam said...

Thanks so much for clearing up the mystery of how these are made! I just recently heard of them and they sounded delicious! Now I know how to make them!