Katelyn (AKA Babe) pretty much challenged me to make her the best sausage roll ever, so I made 3 different versions for her. Let me know which one would be your pick! My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Sausage roll #1 Ingredients - 6 of your favourite sausages, I used lamb and rosemary - 1 sheet of store-bought frozen puff pastry - 2 egg yolks, whisked together Method 1. Start by removing your puff pastry from the freezer 30-40 minutes before you're going to use it. It's easiest to use when it's about 80% defrosted (not completely defrosted). 2. Cut the sausage skins off the sausages and place them along one end of the sheet of puff pastry. 3. Brush wash the two ends of the dough that will meet when you roll it. And then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap. 4. Cut any excess pastry off, then slice the sausage rolls to whatever size you would like. I cut them into party size which is about 3-4cm. 5. Brush them completely with egg wash on the outside and place them in the fridge for 30 minutes before you bake them. 6. In a 180°c oven, bake the sausage rolls for 20-25 minutes or until the pastry is golden brown, and the sausage is completely cooked through. Sausage roll #2 Ingredients - 800g pork mince, 80% lean 20%fat - 2 large red onions, finely diced - 2 tbsp olive oil - 6g of finely sliced sage - 10g fine sea salt - 3 sheets of frozen puff pastry - Sesame seeds, to garnish Method 1. For the caramelised onions, simply heat the oil in a large frying pan and add the onions, along with a pinch of salt. Cook this for 3-4 minutes over high heat, stirring constantly, then remove and place on a plate and in the fridge to cool. Alternatively, if you have some more time, you can do this very low and slow, which will result in a sweeter onion at the end. 2. Place the pork mince, salt, sage and cooled cooked onions into a large mixing bowl and use your hands to mix well until the mince is well combined and tacky. 3. You can either wrap the sausage filling in plastic into a large sausage form or just place it into a piping bag and into the fridge to chill. 4. Remove your puff pastry from the freezer 30-40 minutes before you're going to use it, it's easiest to use when it's 80% defrosted. 5. Cut your preformed, chilled sausage into three and evenly spread it across one end of each of the sheets of puff pastry, making sure that you have no air bubbles in the mince. 6. Brush wash where the two ends of the dough will meet when you roll it, and then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap. 7. Cut any excess pastry off, then slice the sausage rolls to whatever size you would like, I cut them larger size for this one and I got two sausage rolls per sheet of puff pastry. 8. Brush them completely with egg wash on the outside and sprinkle them with sesame seeds. 9. Place them in the fridge for 30 minutes before you bake them. 10. In a 180°c oven, bake the sausage rolls for 25-30 minutes or until the pastry is golden brown, and the sausage is completely cooked through. Sausage roll #3 Ingredients - 800g pork mince, 80% lean 20% fat - 300g diced smoked bacon - 6g of finely cut thyme - 10g fine sea salt - 400g rough puff (recipe will be in the comment section) - 12 grinds of black pepper - Sea salt and extra fresh thyme to garnish Method 1. Place the pork mince, salt, pepper, bacon and thyme into a large mixing bowl and use your hands to mix well until the mince is well combined and tacky. 2. Wrap the sausage mixture firmly in plastic wrap into a large sausage shape, then place it into the fridge to chill. 3. Remove your rough puff from the fridge and roll it out until it's 2mm thick on a lightly floured surface. 4. Place your preformed, chilled sausage at one end of the pastry and roll the pastry over so one end overlaps the other. 5. Brush with egg wash the two ends of the dough that will meet, and then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap. 6. Crimp the end with a fork and cut any excess pastry off. 7. Brush it completely with egg wash on the outside and optionally use some of the leftover pastry to decorate the sausage roll. 8. Garnish with some more fresh thyme and sea salt. 9. Place it back in the fridge for 30 minutes before you bake it. 10. In a 180°c oven, bake the sausage rolls for 35-40 minutes or until the pastry is golden brown, and the sausage is completely cooked through. 00:00 intro 00:20 Easy 02:20 Medium 06:55 Gourmet
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