Sausage Rolls

[jennyjoan]

Well it took me ages to get sausage meat and it is in the freezer - I need a couple of things

What kind of pastry shall I buy. Was in M&S today and they had like all butter puff dough and short dough - so didn't know what to get.

Anybody have a good and tried recipe for sausage rolls. Thanks

[Jackdaw33]

Shortcrust pastry would be my recommendation.

[anneasquith]

I'd say puff ?

[jennyjoan]

ok thanks Jack but am thinking when you buy the sausage rolls - aren't the puff pastry.

[Mamyalynne]

Personal preference really, I prefer shortcrust for finger food, less messy - I roll it thinly.

Plenty black pepper and maybe a little chopped sage, if your meat is good quality shouldn't need much else unless you want to spice them up.

[jennyjoan]

Mamy - the only fingers that will be on them will be mine. Yes I would like to "doctor" the meat - maybe make it a little hot. Could add a little chilli or maybe not.

[Mamyalynne]

Google some recipes and go for the pastry you prefer, enjoy.

[jennyjoan]

aye will do - if I decide on the puff pastry is it ok to go for the all butter one.

[Jackdaw33]

I cannot abide puff pastry. It sticks to my palate and is the devil to get rid of. As Mamya says, thin shortcrust is the way to go for pastry.

[jennyjoan]

thanks guys

[Mamyalynne]

Yes JJ, it will be fine.

[Jackdaw33]

BTW, I am not a pastry chef, never made it in my life, but my mother made the most beautiful thin shortcrust. I also agree with a drop of sage.

[jamesnan]

Add into the sausage meat some sage and onion stuffing mix, this gives the sausage rolls umph and flavour. Shortcrust pastry is better if they are to be eaten cold, flaky pastry is best served warm.

[diddlydo]

Just add some fresh sage and thyme to the sausage meat and make your own shortcrust pastry. So simple!

[-SharonA-]

I love puffy sausage rolls.