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Butcher Magazine
Ireland
เข้าร่วมเมื่อ 20 ต.ค. 2018
Meat Blog & Butcher Skills Training Website. For everyone, not just meat professionals.
If there are any cuts of meat you want me to video, please let me know in the comments.
If there are any cuts of meat you want me to video, please let me know in the comments.
Making Sausage Rolls from scratch
Investigations by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
How to make delicious sausage rolls from scratch. The sausage meat is the most important part of this dish. You are better off making your own. It takes time, but good homemade food is worth the effort.
Pork Sausage Rolls: A Homemade Comfort Food
Pork sausage rolls are a beloved snack that has graced tables and picnics for generations. These flaky pastries, filled with savory pork sausage, have a rich history and are a delightful treat to make from scratch. We’ll we’ll look at the origins of sausage rolls, the ingredients needed, and provide a step-by-step guide to creating your own delicious rolls at home.
History
The sausage roll is believed to have originated in the England, with roots tracing back to the early 19th century. The concept of encasing meat in pastry can be found in various cultures, but the sausage roll as we know it today became popular during the Victorian era. It was a convenient food for workers, along with Cornish Pasties, often sold by street vendors and bakeries, it has become a staple in British cuisine.
became
Over the years, sausage rolls have evolved, with variations emerging in different regions. Today, they are enjoyed at parties, picnics, and as a comforting snack, often accompanied by sauces like ketchup or brown sauce.
Ingredients
Making pork sausage rolls from scratch requires a few key ingredients. Here’s what you’ll need:
For the Pastry:
-500g (about 4 cups) all-purpose flour
- 250g (about 1 cup) unsalted butter, chilled and cubed
- 1 teaspoon salt
- 150ml (about 2/3 cup) cold water
the Sausage Filling:
- 500g (about 1 lb) ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 egg (for egg wash)
Step-by-Step Guide to Making Pork Sausage Rolls
1. Prepare the Pastry:
- In a large bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add the cold water, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Sausage Filling:
- In a bowl, combine the ground pork, chopped onion, minced garlic, thyme, sage, salt, pepper, and Worcestershire sauce. Mix well until all ingredients are fully incorporated.
3. Assemble the Rolls:
- Preheat your oven to 200°C (400°F).
- Roll out the chilled pastry on a floured surface to about 3mm thick. Cut the pastry into rectangles (approximately 10cm x 15cm or 4” x 6”).
- Place a generous spoonful of the sausage filling along one edge of each pastry rectangle. Roll the pastry over the filling to create a log shape, sealing the edges with a fork or by pressing them together with your fingers.
4. Bake:
- Place the assembled sausage rolls on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the rolls for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
5. Enjoy!
- Allow the sausage rolls to cool slightly before serving. They are delicious warm or at room temperature and can be enjoyed on their own or with your favorite dipping sauce.
Making pork sausage rolls from scratch is not only a rewarding experience but also a great way to impress family and friends. With a few simple ingredients and a bit of time, you can create a delicious snack that carries a rich history. Whether served at a gathering or enjoyed as a comforting treat, homemade sausage rolls are sure to be a hit. So roll up your sleeves and get baking!
How to make delicious sausage rolls from scratch. The sausage meat is the most important part of this dish. You are better off making your own. It takes time, but good homemade food is worth the effort.
Pork Sausage Rolls: A Homemade Comfort Food
Pork sausage rolls are a beloved snack that has graced tables and picnics for generations. These flaky pastries, filled with savory pork sausage, have a rich history and are a delightful treat to make from scratch. We’ll we’ll look at the origins of sausage rolls, the ingredients needed, and provide a step-by-step guide to creating your own delicious rolls at home.
History
The sausage roll is believed to have originated in the England, with roots tracing back to the early 19th century. The concept of encasing meat in pastry can be found in various cultures, but the sausage roll as we know it today became popular during the Victorian era. It was a convenient food for workers, along with Cornish Pasties, often sold by street vendors and bakeries, it has become a staple in British cuisine.
became
Over the years, sausage rolls have evolved, with variations emerging in different regions. Today, they are enjoyed at parties, picnics, and as a comforting snack, often accompanied by sauces like ketchup or brown sauce.
Ingredients
Making pork sausage rolls from scratch requires a few key ingredients. Here’s what you’ll need:
For the Pastry:
-500g (about 4 cups) all-purpose flour
- 250g (about 1 cup) unsalted butter, chilled and cubed
- 1 teaspoon salt
- 150ml (about 2/3 cup) cold water
the Sausage Filling:
- 500g (about 1 lb) ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 egg (for egg wash)
Step-by-Step Guide to Making Pork Sausage Rolls
1. Prepare the Pastry:
- In a large bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add the cold water, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Sausage Filling:
- In a bowl, combine the ground pork, chopped onion, minced garlic, thyme, sage, salt, pepper, and Worcestershire sauce. Mix well until all ingredients are fully incorporated.
3. Assemble the Rolls:
- Preheat your oven to 200°C (400°F).
- Roll out the chilled pastry on a floured surface to about 3mm thick. Cut the pastry into rectangles (approximately 10cm x 15cm or 4” x 6”).
- Place a generous spoonful of the sausage filling along one edge of each pastry rectangle. Roll the pastry over the filling to create a log shape, sealing the edges with a fork or by pressing them together with your fingers.
4. Bake:
- Place the assembled sausage rolls on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the rolls for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
5. Enjoy!
- Allow the sausage rolls to cool slightly before serving. They are delicious warm or at room temperature and can be enjoyed on their own or with your favorite dipping sauce.
Making pork sausage rolls from scratch is not only a rewarding experience but also a great way to impress family and friends. With a few simple ingredients and a bit of time, you can create a delicious snack that carries a rich history. Whether served at a gathering or enjoyed as a comforting treat, homemade sausage rolls are sure to be a hit. So roll up your sleeves and get baking!
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The fat is very nutritious, leave it on!
I’m of Irish Scottish and welsh descent and want to get back into my culture since i feel like that was taken away from me. Looks good nonetheless!
How to órder pls
What did you want to order?
San Po pwede mka order
why welsh gays
If you read the info you will realise it has nothing to do with homohobic slurs. But that might be a bit too much to ask.
@@ButcherMagazine ITS A JOKE
@@therealstripes10122 Hilarious
We don’t cook the sausages and rashers before putting them in the stew. And I guess being lazy we end up using a soup mix lol. My parents prefer it to be thicker so it’s harder to get that with just stock. I know the sausage can look unappealing but the flavour makes up for the visage.
Hiya. Can these be put in an air fryer,
This is not butcher you need for prep the the Nuckel totally wrong he is good start in the instructions business 😢
Well, thank you for your comment, whatever it meant.
The meat is already cooked before he finished that many time he turn around i hoop you understanding plus don't use boning knives please?😅😂
@@ottomeijer5563 So what knives do you suggest? post a video of you working on a beef knuckle and we can compare methods.
@@ottomeijer5563 I have no idea what you are talking about. "don't use boning knives please?" What knives do you suggest?
Are the potatoes boiled before putting in the pot to go in the oven?
No, they cook in the liquid in the oven.
Don’t offer these to Jeffrey dahmer or you might confuse him.
Having moved to live in Sweden, where all foodstuffs from the British Isles are uncommon, I have to render my own lard. Rendering lard (for pastry and frying) is one skill I perform a couple of times a year. I cannot source flare fat, here, but back fat ("späck") is easily obtainable. I cut up, then mince, my back fat and then render it down in the oven. As you say, the salted "scratchings" are a delicious delight. Nowadays I bake my own bread, cure and smoke my own bacon, make my own sausages, sausage rolls and pork pies and so on. The locals know when I'm busy since they seem to come and ask for samples.👍🏻😊
Trying to find another source that uses that much pink salt. No luck so far. Lots of warnings about using too much though. Good luck with that. This may just be my unique problem, but that wind chime music in the background makes your words really tough to hear. Result LOOKS great!
I grew up in Aus, had a friend from Sth Africa who introduced me to Boerewors Sausage. I still think it's the best sausage in the world.
I usually do 2 lb of beef to 1 lb of pork. They are so damn Delicious
In the oven for "about an hour." At what temperature?
if u put on 1.5x speed u can rap on the beat
Love you my fellow Irishman but always cut against the grain to keep it tender. Otherwise love this.
What pastry do you use? Puff?
shortcrust
Wrong way to use steel
Really? Let's see your version.
Not exactly south African, you are short of a few ingredients, and we don't use brandy. but it is a sausage..ill give you a 10/10 for trying and a 6/10 for keeping it traditional
This recipe was given to me by a South African, and I sold them to South Africans in Ireland. Who loved them. I'm sure every Afrikaans family has their own recipe. Can't please everybody.
@@ButcherMagazine Nooo no no no my friend, you dont understand. There is a BIG difference between wors and boerewors. Get your facts right, what you made there has nothing to do with a Boer tradition at all
I'll accept you know more about wors than I do, but the guy I got it from told me it was real.
@@ButcherMagazine Oh its real, there is nothing fake about the wors you make...its just not Boerewors. I'm not saying it wont be nice...its just not in the boer tradition. There is a VERY big difference between a White south African, and a boer...those 2 are not the same people my friend. Both are white, but one has a strict tradition, different way of beliefs and different way of living and doing things, possess knowledge that Africans don't, work ethic is different, religion, and overall just the way boers are. Not all white people are boers, in fact very very little are....the boer tradition is dying out and not many know it anymore today, its rare... Your modern south african is just a nobody. Their beliefs are different, tradition is adopted and not consistent. They do everything the opposite, they adapted to modern lifestyles and married fake women that cant even make jam, bake cakes, slaughter animals etc, all they want is money. And if they don't get it, the legs stay closed. Believe me, you will probably find 10 000 different boerewors recipes in south Africa. Only those people coming from the olden days will have the right ones. There is a certain way to make it, certain cuts of meat, quality of the meat, certain amount of fat and spices. These little Africans from nowadays don't know nothing. You can stick a turd in their mouth and they'll eat it. If there is 1% of the white African population that made wors, biltong and other boer recipes, at least once in their life, it will be a lot. These days they go to Mc Donald's, or have braai's with store bought wors, and they enjoy it. I have had a taste of many kinds of wors before, some of them are nice, but it will never beat real boerewors. We make our own Boerewors, Biltong, Drywors, and many other snacks since we were kids, the art passed on to us by my great grandfather, he was 110 years old when he passed, he learnt it from his father and his father from his. We are talking about a traditional recipe, hundreds of years old. The modern white south African will never have the privilege to taste that, believe me
That's a lot of philosophy and culture in one little sausage.
How long in the oven and what temperature please ❤
About an hour at 180C
Only just found you x
Hope you enjoy the content.
Oh wow
beautiful dish. The name works against it being popular.
Will be sure to cook these tomorrow 😋
Hope you enjoy
I'm a born and bread Dubliner and I never saw a coddle made like this .
What type of bread? Batch loaf is my recommendation. Every family in Dublin has their own coddle recipe. It's not written in the Book of Kells or the Bible.
Really appreciate this video, bought lamb hearts but didn’t know what to do with them yet! Will be marinading and frying later 😎👍
Thanks for that. Be adventurous.
but what about the dripping we used to spread on toast, with the soft fat on top and brown jelly at the bottom? and kept it in a bowl in the fridge, I was hoping you were going to show us how to make that
That was made from the drippings from roasting beef. The jelly wqas meat juices congealed. Buy a fatty piece of roast beef, cook it and save the juices and you'll have what you want.
Great video! The added ingredients make the meat go a little bit further if you have more mouths to feed and i love a bit of watchyoursister sauce in everything with meat. Really adds a great savoury flavour! Nice one!
Thank you.
Looks like Irish batch loaf you made your sandwich from, 2 slices of that and haslet, heaven
Irish batch loaf. Well spotted.
This is what I was looking for. I can't wait to try this.
Hope you enjoy
Open The Mouth.
The best way to eat.
I'll be giving this a go once im all set up in my new gaff
Go for it.
I'd eat that!
Amazing. Brings back memories of my childhood in Wales. Every Tuesday the local butcher made faggots from the scraps left over from the weekend. My mam would get some on our way back from school and our dog would start barking as we walked up the street cause he knew he was going to have a treat!
Thanks for the memory.
I'm glad I watched your video because now I understand the beef knuckle is much different than I thought it would be. From the way it looked in the packaging that I saw it in I thought it would have a much higher fat content.
Glad you found the content helpful.
why is it called knuckle?
Because it is the cow's kneecap. It contains the patella, the kneecap.
Some of the best I’ve seen sir, very good
Thank you.
Hi very informative thank you for your presentation. Please can you put a video in how to V' out star gristle ( ive heard this is how its called) from rump
I remove the gristle in the central muscle in the video. Is this what you mean?
Nothing to feel guilty about. It's the best thing to fry with. Vegetable oils are poison.
Thank you.
Great video mate. Some folks in the comments are a bit cuckoo
Tell me about it
Great video my friend! The knife work was amazing. Having a super sharp knife makes a world of difference!
Thank you. Nice to have my work appreciated.
Good job
Thank you.
7-4-24 bout to start apprenticeship on being a butcher here in Pennsylvania usa, im nervous like many before me, but im learning
We all started at the bottom. Ask questions and practice, practise, practise.
Looks amazing ❤
Thank you 😋
Love it, gonna have a stab at it! ❤
Worth the time. Best corned beef I ever tasted and I've been a butcher over 40 years.
Love stuffed hearts
Hearts are not appreciated enough.
Can’t hear you over the (background) music.
Technique is all in the video
Pastry looks like short crust, which is fine, but I would use suet crust though I like the split tin method.
I use both. Didn't have suet pastry the day I did the video.
thanks for this; i now know that ive been wasting much of the chicken !
Glad I could help!
Thanks for the video. I like that burger press. From where did you buy it?
www.amazon.com/dp/B0833R33PN?tag=butchermaga09-20&linkCode=ogi&th=1&psc=1