How To make Highland Sausage Roll
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea 3 tb Port
Allspice, thyme or Worcester 1 lb Ready-made puff pastry
Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988.
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SPRINGTIME IN ENGLAND & HOW TO MAKE BRITISH SAUSAGE ROLLS
SPRINGTIME IN ENGLAND & HOW TO MAKE BRITISH SAUSAGE ROLLS// Hello lovely people, Happy Tuesday! Today we're sharing our beautiful English countryside walk from last weekend. Before we went outside, Joerg shows you how to make sausage rolls which the perfect companion when you go on a walk. So easy and really really good! Have a lovely week. Kirsten & Joerg
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RECIPE SAUSAGE ROLLS:
Ingredients
olive oil
1 red onion , peeled and finely sliced (we used 2 shallots)
1 sprig fresh sage , leaves picked
6 higher-welfare pork sausages
1 handful breadcrumbs
nutmeg
250 g ready-made puff pastry
1 free-range egg
a little milk
Method
Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.
Put on a baking tray and cut the rolls into the sizes you want and space them out on a baking tray.
Put some sesame seeds on top.
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Once a Week Kitchen - Sausage Rolls.wmv
Recipe: Makes 18 cocktail size sausage rolls: 6 x thick sausages of your choice, 8oz Quick Pastry - see earlier video on this channel, 2oz block butter, flour for rolling, beaten egg for glazing.
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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