**Rough puff pastry** Ingredients - 250g plain flour - 0.5 tsp fine table salt - 250g butter, chilled and diced - 125ml ice-cold water Method First, I just want to emphasise the importance of keeping the dough cold at all times. Try and work fast and if at any point you think the butter is starting to melt, then stop what you're doing and place it back in the fridge to chill. 1. Place your flour, salt and butter into a large mixing bowl. 2. Rub your fingers into the butter and break it up slightly. 3. Once the butter is well coated in flour, add the ice, and cold water and stir with a spoon. 4. Once the dough starts to come together you can use your hands until you have a shaggy mess. 5. Turn the dough out onto a floured bench and bring it together. Then with a rolling pin, start rolling it out. It's important to try and keep it nice and uniform at this stage. 6. Once you have it at about 30cm x 15cm, roll the two ends into the centre so there are now three layers. Push this together, then wrap it in clingfilm and place it in the fridge for 30 minutes. 7. After 30 minutes, remove from the fridge and roll out to 30 x 15cm. Again fold the two ends into the centre like before and place it back in the fridge for another 30 minutes. 8. Repeat this step four times and you'll know it's done when all the butter streaks have almost disappeared. 9. When you're ready to use it, roll it out to about 2mm thick and use it like you would any puff pastry.
I love that he cooks for his wife and the amount of effort he puts into making it. She always have a smile on her face and throws 1 or 2 jabs in at him to keep him on his toes 😂❤.
It's an Aussie/Kiwi thing - personalities are often laconic/self-deprecating and compliments can be backhanded... If you are full of yourself, god help you.
The small ones are the best because of the higher pastry to filling ratio. Let’s face it; pastry is the best! Love how real these videos are, even down to the pesky plastic sticking to the pastry! Keep them coming Andy! x
Those sausage rolls look like stunners! When I was in year 12 I was lucky enough to go to New Zealand for a month. I fell in love with sausage rolls! 4 days in a row I went to this café in Waitangi called the Whare Waka Café and got the sausage roll every time! My last morning there one of the chefs kindly gave me the recipe for their sausage rolls and I still make that recipe 11 years later in Northern California! Gonna have to try yours now, chef!
Homemade sausage rolls are always so much better than shop ones. I like the small ones because you get a nice mix of crisp pastry & meat. Defo add fried onions ! Subtle use of spices like black pepper, allspice & mace are a good addition to sausagemeat. Like trad recipes for various British sausages. Anchovy(!) sauce is in the trad melton mowbray pork pie filling.
These looked amazing! My husband is vegetarian, and I do the. Beyond the Burger “ meat” and make sausage out of it, with fennel I going up, rosemary and thyme, garlic and pepper. That stuff has salt enough in it. Then I sauté it off til just done or not quite done, and we use it on the sausage and mushroom pizza I make and no need, unless I really want REAL sausage, o out regular sausage on it! Watching you cook, gives me some great ideas to work into my cooking! I even went and bought some Gara Masala for his roasted veggies or make a curry sauce for him. Thank you, for being so great, and joying cooking for your Babe!
I love this easy, medium, gourmet format. I think it makes the cooking process less daunting while still allowing for more advanced techniques in the future. I would love to see more recipes like this!!
Love watching your videos, I'm from the South in the United States. Always worked, traveled very little and when I did, not far. Now that I'm retired, I'm living the different food cultures through you. Amazing. Thank you.
Pork, apple, onion, fennel, rosemary - best combination ever in a sausage roll. Alternatively using beef sausage mince, spread honey and wholegrain mustard inside the pastry as you roll it all up - great way of making cheats rolls with store bought sausages seem fancier.
Best ive ever had was pork mince, pork belly, caramelised onion, fennel and chilli. Outrageous. Really shows the classic flavour pairings are classics for a reason.
Just tried making this tonight (the easy version). I had never had a sausage roll before! Delicious! Great instructions! They came out perfect. My whole family loved them!
The way you went through the cooking process with the camera work and editing took me on a nastalgia trip back to when i was a kid watching Huey's kitchen.. Home made sausage rolls just hit different!
Hi from Ireland mate, just wanted to say I always look forward to your videos! The family is enjoying my home cooking even more these days! Keep up the great work. Your passion for cooking is clear for all to see.
Andy (and also Babe) - just have to say (Manchester UK here) - your vids are great but more importantly you just seem like a top guy, and a really nice couple. Both very lucky too have each other. Not a sob story, but at 48 I used to love cooking for my partner, but single now and really miss cooking for people. Love your attitude and both of your dynamic - you deserve all the success you are getting and you make my week when I watch your videos - Ive have eaten ramen, full English, bolognese etc whilst watching your vids. Love your long form ones. God bless and I raise my glass to you both
Finally, sausage rolls! Ever since you uploaded that broken short of you cooking one, I've been waiting for you to upload another one. Thanks, chef! These all look great!
OMG. I am just sooo hungry now!! They all look so amazing and i'm so glad youv'e shown three different ways of doing them. Will definitely be trying all three. Thanks Andy!!!
Great Chef! Mad respect! First off here in the south of the US I had heard of sausage rolls. "Pigs in a Blanket" is traditional! But I have never seen anything like what your show was about and it was wonderful! I want to try the smaller sizes of pastry to meat for that yum crunch. That pastry seems awesome to the crunchiness that it added to the meet.
love it how chef goes honest on the video and chooses the first one, even though the other two had more of his own recipes in them. Awesome video as always chef.
Interesting your different methods. I can see how simple the sausage into pastry is! As a Kiwi, love making home made sausage rolls, as Aussie ones don't match up. My recipe from my mum is sausage meat, raw brown onion chopped, sweet chilli sauce, mixed herbs, grated carrot and my speciality is sesame seeds on top. No one is disappointed.
This format is great as you breakdown the steps abd provide comments. I really enjoy these. Also, Babe is great and she adds a spark/fun to the content. I really like watching as you never know what she will request and your up for the challenge
Andy, in home cooking we don't put hot stuff into fridge, we don't normally have chillers at home. Love all the recipies, second my favourite 😍 ❤️ Thank you for all the tips, showing how to cut or to avoid air bubbles👍👍👍
Great again, looks so delicious! I ❤ That's exactly the style of Snacks which I like, bc they're so easy to prepare in front. Perfect for a relaxed evening or a party with friends 🤗👍🏽👌🏽
Wow! lamb and rosemary sausage rolls! Sounds amazing! I usually do a quick and dirty beef sausage mince with boxed stuffing mix, garlic powder, egg, onion and salt and pepper.
I really enjoy this channel, thank you! I love your enthusiasm (not to mention enormous knowledge!) and that you demonstrate your skills for ‘Babe’, or your friends. Such a good idea. Since I have been diagnosed with Diabetes, unfortunately I’ll not be able to taste these beautiful looking creations, but it won’t stop me cooking them for my family! Thanks, Andy, brilliant content.
Love sausage rolls. I like the smaller ones too. There’s a Samoan bakery in Midvale, Utah that makes bomb sausage rolls. Gonna make these myself now. Thanks Andy. - A kiwi who now lives in L.A.
Great video, Andy! A proper chef, showing great techniques, and making stuff accessible. Really enjoying the production values too. Top stuff! Subscribed
I've subbed ground turkey for ground pork with herbs successfully. My BFF had a catering company & she made cocktail sausages with cheese & mustard in puff pastry. Extremely popular!
Thank you for this. I lived in WA for a few years and sausage rolls were always a treat and now that I'm back in the USA in a small town they're unknown here. I should probably open a deli and call it Aussie Tucker and sell these and proper deli sandwiches with pickeled beat root, also unknown here. OTOH, can't wait to get out of this country.
We have a sausage roll competition at work over 10 weeks and the winner two years running have been lamb sausage rolls with a gravy or mint sauce-we all loved them.
Cheers Andy. I have some British sausage roll mix in the fridge, made my puff pastry…in the fridge. Ready to rock and roll tomorrow! Next time, I’m going to try your caramelized onions with it.
Gotta love a sausage roll. My family recipe includes worcestershire, which I reckon helps cut the fattiness a bit. My local bakery does an amazing savoury sausage roll with capsicum, onion, bacon and a bit of cheese in with the sausage meat, and a herbed crust. Yum.
Hi! I adore sausage rolls, but I never knew making them was so easy. I’ve always bought them. I’ll definitely try the first one as I have such a small kitchen. :)
a fun way to do these as appetizers is using breakfast sausage links that are smaller. cut in like 3cm or 1 inch segments. I cba to make puff from scratch when the frozen sheets are just as good and saving that 20-30 mins is worth the dollar or 2 extra spent on premade frozen puff.
Andy so glad to hear you talking about high temp oil and not olive oil. My godmother lived in Italy for most of her adult life and I was always told that Olive is a dressing abd salad oil never for cooking. So many people wrongly use it for cooking. I found the channel because my wife kept showing me tiktoks and telling me I should be like you when I ask my wife what she wants for dinner 😂 Safe to say after cooking all day I'm not arsed to cook at night too!
Where I live they just don't have sausage rolls (Denmark) so every now and again we get a fancy for them and we make them ourselves and then I just can't get enough.
What a legend! Thanks Andy- I first had a sausage roll like this at a shop called Dalina in Vancouver- I'm American. Always loved one at breakfast time- great to know they're relatively easy :) awesome video, cheers!
Thank you for sharing Andy and Babe have a blessed evening stay safe and healthy. My favorite is the first sausage rolls in the puff pastry yummy. 🙏❤🙏❤🙏😋😋😋
Lamb and rosemary sounds amazing for sausage rolls. I used to have a butcher shop and we made breakfast sausage rolls everyday. They consisted of pork,lemon and honey sausage meat with diced smoked bacon and some diced black pudding with a touch of brown sauce. They were lovely.
Great channel, thanks Andy. I'd be interested if there was the same meat to pastry ratio on all three, same uniform fun size dimensions, whether the verdict would've been better. Naturally, some butchers are better than others, so the second two recipes might be easier to replicate. Anzac day footy this weekend, sausage rolls coming up! ❤
When I was a kid, summers would be spent swimming at the public pool in Manly, Brisbane, and always followed by a sausage roll. I’m 51, and to this day I still get cravings for a sausage roll after I go for a swim
Alwayzs used to have plates full of the wee sausage rolls on the table for the aftermatch snacks for my son's rugby team when he was a kid, absolute favourites
I've also had really good luck using the Jimmy Dean precooked caseless sausage links (possibly a US only product?) - roll them up in store bought puff pastry, dip in egg (or brush it on if you want to be fancy). I also usually give 2 score marks crosswise to let out steam. Probably 5% less good than from scratch, but virtually zero work and very Moorish.
I loved it when you went in and rotated the family size one I do that at home because I only have a small toaster oven I use too cook so I laughed watching you rotate your food like I do in mine
I make sausage rolls all the time and a bit of grainy mustard on top of the sausage before you roll them is a great addition. English, Irish and Canadian all say they are the best sausage rolls they've ever had.
My mum is obsessed with your channel telling me about it using your first names and I'm like what?? Btw we are Aussies too so love hearing your accent or lack of.
Beautiful! 🍃🍂🌈 Your video so cheered me this morning. You have such clear competence. I’ve always loved sausage rolls. Like you, I sample them whenever I find them (even the massed run-of-the-mill ones that I find at bakeries, I enjoy). I really liked all three versions you made, however the third was a standout for me (though the days have passed where I’d try to make that one myself as I now feel it to be beyond my competence and/or patience!). I’ve made sausage rolls myself for many years, but mostly beef mince and onion ones and mostly using bought puff pastry (only occasionally pork or some pork proportion & making my own pastry ) - so, I found it interesting that you didn’t include/mention beef at all? I encounter the same problem of soggy bottoms too. Thanks for the top demonstration, which left my mouth watering.
**Rough puff pastry**
Ingredients
- 250g plain flour
- 0.5 tsp fine table salt
- 250g butter, chilled and diced
- 125ml ice-cold water
Method
First, I just want to emphasise the importance of keeping the dough cold at all times. Try and work fast and if at any point you think the butter is starting to melt, then stop what you're doing and place it back in the fridge to chill.
1. Place your flour, salt and butter into a large mixing bowl.
2. Rub your fingers into the butter and break it up slightly.
3. Once the butter is well coated in flour, add the ice, and cold water and stir with a spoon.
4. Once the dough starts to come together you can use your hands until you have a shaggy mess.
5. Turn the dough out onto a floured bench and bring it together. Then with a rolling pin, start rolling it out. It's important to try and keep it nice and uniform at this stage.
6. Once you have it at about 30cm x 15cm, roll the two ends into the centre so there are now three layers. Push this together, then wrap it in clingfilm and place it in the fridge for 30 minutes.
7. After 30 minutes, remove from the fridge and roll out to 30 x 15cm. Again fold the two ends into the centre like before and place it back in the fridge for another 30 minutes.
8. Repeat this step four times and you'll know it's done when all the butter streaks have almost disappeared.
9. When you're ready to use it, roll it out to about 2mm thick and use it like you would any puff pastry.
Hey, where did you get the chopping board from?
Thank you for your clear instructions
@@bfg3890 judging from the size a lumber yard
Andy: Can you make Jamaican Jerk Chicken, Rice/Beans, & Cabbage with Sweet Potatoe Cornbread.
Definitely looks like a Briseé to me 🧐
What I like about Andy's channel is that I'm watching a pro chef use products that I'm really familiar with from my local Aussie supermarket.
When I saw that puff pastry... if you know you know.
Babe and Andy are truly blessed with One another. Food Made With Love!
🙏
I love that he cooks for his wife and the amount of effort he puts into making it. She always have a smile on her face and throws 1 or 2 jabs in at him to keep him on his toes 😂❤.
It's an Aussie/Kiwi thing - personalities are often laconic/self-deprecating and compliments can be backhanded... If you are full of yourself, god help you.
Babe will always be there to keep me humble 😆
@@cv990a4 Well said mate, that's how we all grew up in NZ and Australia.
@@andy_cooks the way through babe's heart is through her stomach 😀
Yeah not half a fem Nazi community
I like how precise he is and shows you each step and explains it. And he doesn't take forever or tell you his life story. Great
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
The small ones are the best because of the higher pastry to filling ratio. Let’s face it; pastry is the best! Love how real these videos are, even down to the pesky plastic sticking to the pastry! Keep them coming Andy! x
🙏
They’re also probably better because the sausage was pre-made and probably had more time for the flavors to come together.
They're also probably better because of the greater amount of browned meat. Gotta love that Maillard reaction on the edges.
The ratio is exposed brown meat to covered meat
Never argue with an @hangrymiss, this was my thought as well. The comment below re crispy ends also rings true.
Best chef on TH-cam
And Babe is awesome cook as well.
Hands down no contest
Absolutely. Totally charming, engaging and informative. I’d pay for cooking classes from him.
Agreed
Thanks for watching legends! 🙏
Those sausage rolls look like stunners! When I was in year 12 I was lucky enough to go to New Zealand for a month. I fell in love with sausage rolls! 4 days in a row I went to this café in Waitangi called the Whare Waka Café and got the sausage roll every time! My last morning there one of the chefs kindly gave me the recipe for their sausage rolls and I still make that recipe 11 years later in Northern California! Gonna have to try yours now, chef!
Nice! I hope you had a kiwi pie while you were there as well, they are the best!
@@andy_cooks I did! I have no idea how I didn't gain an extra 10 pounds that month I was there! 17 year old me wanted to try everything I could!
NZ are boss level when it comes to sausage rolls and meat pies... any chance you'd share your recipe with us?
What’s the sausage roll recipe ?
Homemade sausage rolls are always so much better than shop ones. I like the small ones because you get a nice mix of crisp pastry & meat. Defo add fried onions !
Subtle use of spices like black pepper, allspice & mace are a good addition to sausagemeat. Like trad recipes for various British sausages.
Anchovy(!) sauce is in the trad melton mowbray pork pie filling.
That depends on your baker and their recipe
These looked amazing! My husband is vegetarian, and I do the. Beyond the Burger “ meat” and make sausage out of it, with fennel I going up, rosemary and thyme, garlic and pepper. That stuff has salt enough in it. Then I sauté it off til just done or not quite done, and we use it on the sausage and mushroom pizza I make and no need, unless I really want REAL sausage, o out regular sausage on it!
Watching you cook, gives me some great ideas to work into my cooking! I even went and bought some
Gara Masala for his roasted veggies or make a curry sauce for him. Thank you, for being so great, and joying cooking for your Babe!
These videos remind me of the old Food Network shows I'd watch when I get home from school as a kid. So nostalgic and comforting.
I love this easy, medium, gourmet format. I think it makes the cooking process less daunting while still allowing for more advanced techniques in the future. I would love to see more recipes like this!!
Love watching your videos, I'm from the South in the United States. Always worked, traveled very little and when I did, not far. Now that I'm retired, I'm living the different food cultures through you. Amazing. Thank you.
Thanks for watching 🙏
You cook and create with confidence, ease and passion. I love watching you and feel your enjoyment of the process. Thank you!
I really appreciate that 🙏
Pork, apple, onion, fennel, rosemary - best combination ever in a sausage roll. Alternatively using beef sausage mince, spread honey and wholegrain mustard inside the pastry as you roll it all up - great way of making cheats rolls with store bought sausages seem fancier.
They sound great!
We do the same mixture when we make homemade bangers. It's a ripper combo.
Best ive ever had was pork mince, pork belly, caramelised onion, fennel and chilli. Outrageous. Really shows the classic flavour pairings are classics for a reason.
😋 Thank you, I'll have to try that!
apple, hey? that with the fennel sounds really great
Just tried making this tonight (the easy version). I had never had a sausage roll before! Delicious! Great instructions! They came out perfect. My whole family loved them!
Omg i want one!!. I am from Sweden but i moved to Australia for a year back in 2012 - 2013 and it has been a delicious childhood memory since.
The way you went through the cooking process with the camera work and editing took me on a nastalgia trip back to when i was a kid watching Huey's kitchen.. Home made sausage rolls just hit different!
I can practically taste the sage roll. Thank you for the wonderful gift of your recipes. ❤
Hi from Ireland mate, just wanted to say I always look forward to your videos! The family is enjoying my home cooking even more these days! Keep up the great work. Your passion for cooking is clear for all to see.
The production quality of your long-form videos has gone up so much in the past few months. I'm really loving these.
Thank you, props to my videographer and editor Mitch 👌
Not so basic Mitch!
Andy (and also Babe) - just have to say (Manchester UK here) - your vids are great but more importantly you just seem like a top guy, and a really nice couple. Both very lucky too have each other. Not a sob story, but at 48 I used to love cooking for my partner, but single now and really miss cooking for people. Love your attitude and both of your dynamic - you deserve all the success you are getting and you make my week when I watch your videos - Ive have eaten ramen, full English, bolognese etc whilst watching your vids. Love your long form ones. God bless and I raise my glass to you both
Finally, sausage rolls! Ever since you uploaded that broken short of you cooking one, I've been waiting for you to upload another one.
Thanks, chef! These all look great!
Figured the world of TH-cam needed some more sausage roll recipes 👌 Thanks for wacthing!
OMG. I am just sooo hungry now!! They all look so amazing and i'm so glad youv'e shown three different ways of doing them. Will definitely be trying all three. Thanks Andy!!!
Honest, wholesome, true to themselves cooking+ learnt something . Appreciate this content massively thoroughly enjoyable
Best cooking channel I recently found. Thanks for all your videos guys,!
Bless you, Andy. Keep doing the things you love.
🙏
I love your videos. You make it so easy for us non world class chefs to understand. Everything you make looks amazing.
Awesome! Have been waiting for a full vid since the short, thanks chef!
As an American, I've never experienced a sausage roll like these, and I've always wanted to. I'll have to give one of these a try.
Sausage rolls are great. I used to love them from my favourite bakery for smoko with a coffee.
Regards from Melbourne, Australia.
Just don't research the Aussie slang terms for sausage rolls and meat pies.
Introduced pies and sausage rolls for my American family. They love em 👍
Gunna do these for an "upgrade".
Thanks Andy 😁
Awsome 😊
They are always a crowd pleaser 👌
I love the idea of making sausage rolls out of shop baught sausages. You could get some great flavour varieties
Cheese kransky 🥰
Yeah, just wrap pastry around somebody else's sausage and claim it as your own sausage roll lololol
Great Chef! Mad respect! First off here in the south of the US I had heard of sausage rolls. "Pigs in a Blanket" is traditional! But I have never seen anything like what your show was about and it was wonderful! I want to try the smaller sizes of pastry to meat for that yum crunch. That pastry seems awesome to the crunchiness that it added to the meet.
I will make the 2nd one withe sage...sounds lovely. Being a southern US gal, sage really makes a great sausage taste.
Yes... You did the handmade by hand... Love it... 30 years chef
love it how chef goes honest on the video and chooses the first one, even though the other two had more of his own recipes in them. Awesome video as always chef.
Interesting your different methods. I can see how simple the sausage into pastry is! As a Kiwi, love making home made sausage rolls, as Aussie ones don't match up. My recipe from my mum is sausage meat, raw brown onion chopped, sweet chilli sauce, mixed herbs, grated carrot and my speciality is sesame seeds on top. No one is disappointed.
Rock. On! Absolutely great! Thank you so much!!
This format is great as you breakdown the steps abd provide comments. I really enjoy these. Also, Babe is great and she adds a spark/fun to the content. I really like watching as you never know what she will request and your up for the challenge
I'll have to get her in more of these. Thanks for watching 🙏
Looks delicious Andy. Thank you for the video.
🙏
Andy, in home cooking we don't put hot stuff into fridge, we don't normally have chillers at home.
Love all the recipies, second my favourite 😍 ❤️
Thank you for all the tips, showing how to cut or to avoid air bubbles👍👍👍
There are almost no bad sausage rolls!!
Mmmm! Lovely.
It’s funny that we all go back to what we liked as kids…simple seems to work! I’m excited to try to make these!
It's so refreshing to watch a real Chef. Too many home cooks who don't know what they're doing on TH-cam these days.
Thanks brother!
Great again, looks so delicious! I ❤ That's exactly the style of Snacks which I like, bc they're so easy to prepare in front. Perfect for a relaxed evening or a party with friends 🤗👍🏽👌🏽
Best party food 👌
Wow! lamb and rosemary sausage rolls! Sounds amazing! I usually do a quick and dirty beef sausage mince with boxed stuffing mix, garlic powder, egg, onion and salt and pepper.
I really love that family-sized one. Thanks for the inspiration! Getting started right now.
I really enjoy this channel, thank you! I love your enthusiasm (not to mention enormous knowledge!) and that you demonstrate your skills for ‘Babe’, or your friends. Such a good idea.
Since I have been diagnosed with Diabetes, unfortunately I’ll not be able to taste these beautiful looking creations, but it won’t stop me cooking them for my family!
Thanks, Andy, brilliant content.
You can’t beat the ‘2 bites big’ homemade sausage roll imho 👍🇬🇧
💯
Love sausage rolls. I like the smaller ones too. There’s a Samoan bakery in Midvale, Utah that makes bomb sausage rolls. Gonna make these myself now.
Thanks Andy.
- A kiwi who now lives in L.A.
Great video, Andy! A proper chef, showing great techniques, and making stuff accessible. Really enjoying the production values too. Top stuff! Subscribed
Best duo ever, Babe is on top of it and of course Andy is the coolest.
Thank you!
You hit the nail on the head: sausage rolls with T-sauce are all about revisiting childhood memories
You have described exactly why Jus-Rol has my heart!
I've subbed ground turkey for ground pork with herbs successfully. My BFF had a catering company & she made cocktail sausages with cheese & mustard in puff pastry. Extremely popular!
Always a joy watching your videos amazing sausage rolls awesome. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
Thank you for this. I lived in WA for a few years and sausage rolls were always a treat and now that I'm back in the USA in a small town they're unknown here. I should probably open a deli and call it Aussie Tucker and sell these and proper deli sandwiches with pickeled beat root, also unknown here. OTOH, can't wait to get out of this country.
Enjoyed watching you and your wife’s interactions in this video. Fun!
Glad you enjoyed it!
Hell yeah, They all look like total sterling winners, Andy.
Party on!
Cheers brother!
Hey brother - bought your book! Haven’t read it yet. But I’ll get to it soon. Post a new video soon!
I needed this recipe for a Superbowl party, where were you a month ago! lol Can't wait to try these!
Ready for the next one 👌
We have a sausage roll competition at work over 10 weeks and the winner two years running have been lamb sausage rolls with a gravy or mint sauce-we all loved them.
Cheers Andy. I have some British sausage roll mix in the fridge, made my puff pastry…in the fridge. Ready to rock and roll tomorrow! Next time, I’m going to try your caramelized onions with it.
Gotta love a sausage roll. My family recipe includes worcestershire, which I reckon helps cut the fattiness a bit. My local bakery does an amazing savoury sausage roll with capsicum, onion, bacon and a bit of cheese in with the sausage meat, and a herbed crust. Yum.
Hi! I adore sausage rolls, but I never knew making them was so easy. I’ve always bought them. I’ll definitely try the first one as I have such a small kitchen. :)
Ya know. Watching this guy makes me smile and I have no real idea why. But I love it.
Hello Andy, I made your easy version today and were so easy and tasty. Love your videos, watching from the US.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
a fun way to do these as appetizers is using breakfast sausage links that are smaller. cut in like 3cm or 1 inch segments. I cba to make puff from scratch when the frozen sheets are just as good and saving that 20-30 mins is worth the dollar or 2 extra spent on premade frozen puff.
Can't ask for more than when someone does the experiments and comparisons for you. Love this vid. Thanks, mate!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Andy so glad to hear you talking about high temp oil and not olive oil. My godmother lived in Italy for most of her adult life and I was always told that Olive is a dressing abd salad oil never for cooking.
So many people wrongly use it for cooking. I found the channel because my wife kept showing me tiktoks and telling me I should be like you when I ask my wife what she wants for dinner 😂 Safe to say after cooking all day I'm not arsed to cook at night too!
Mum would make sausage rolls for picnics and put them in two big thermos to keep them warm. Brilliant👍
Where I live they just don't have sausage rolls (Denmark) so every now and again we get a fancy for them and we make them ourselves and then I just can't get enough.
The first cooking show I watched, and lived, was Graham Kerr. Loved him!!!
I am tempted to make the first one. Thank you guys, you are a joy to watch!👏❤️
Bon Appetite. Bravo Andy. Awesome technique and recipe.
What a legend! Thanks Andy- I first had a sausage roll like this at a shop called Dalina in Vancouver- I'm American. Always loved one at breakfast time- great to know they're relatively easy :) awesome video, cheers!
Thank you for sharing Andy and Babe have a blessed evening stay safe and healthy. My favorite is the first sausage rolls in the puff pastry yummy. 🙏❤🙏❤🙏😋😋😋
Hello Chef Andy and Babe. I love all 3 recipes. Thank you.
Lamb and rosemary sounds amazing for sausage rolls. I used to have a butcher shop and we made breakfast sausage rolls everyday. They consisted of pork,lemon and honey sausage meat with diced smoked bacon and some diced black pudding with a touch of brown sauce. They were lovely.
Great channel, thanks Andy. I'd be interested if there was the same meat to pastry ratio on all three, same uniform fun size dimensions, whether the verdict would've been better. Naturally, some butchers are better than others, so the second two recipes might be easier to replicate. Anzac day footy this weekend, sausage rolls coming up! ❤
Love that reaction to the amount of sausage rolls there were on the table
It took us a while to get through them 😆
All three are winners. Definitely going to try these, but not all at the same time as you don't want to OD on the sausage.
Haha we were eating sausage rolls for days. No complaints though
When I was a kid, summers would be spent swimming at the public pool in Manly, Brisbane, and always followed by a sausage roll. I’m 51, and to this day I still get cravings for a sausage roll after I go for a swim
Good old sausage rolls and tomato sauce at the birthday parties in NZ and the cherros ( mini savs)
The BEST!
We love y’all here in the states!! Hopefully you visit sometime. Keep up the good work.
Alwayzs used to have plates full of the wee sausage rolls on the table for the aftermatch snacks for my son's rugby team when he was a kid, absolute favourites
I've also had really good luck using the Jimmy Dean precooked caseless sausage links (possibly a US only product?) - roll them up in store bought puff pastry, dip in egg (or brush it on if you want to be fancy). I also usually give 2 score marks crosswise to let out steam. Probably 5% less good than from scratch, but virtually zero work and very Moorish.
🎉you are amazing the both of you . I've needed simple fast food made at home and bless you you here you are. Thank you for sharing
Really enjoyed that, thank you, best wishes from Sa Kaeo Thailand 🇹🇭.
I loved it when you went in and rotated the family size one I do that at home because I only have a small toaster oven I use too cook so I laughed watching you rotate your food like I do in mine
Great chef Great recipes with no real exotic ingredients.
Can't beat a good sausage roll
So great! Thanks Andy!
I have got to try making sausage rolls now. That last roll looked especially amazing. Great video!
I actually tried making it, was fantastic. Thank you and lots of love from South Africa
Brings me back to my 5 years in NZ. We don't have sausage rols in sweden so have to make some!
Does anybody else enjoy cooking so much that theyre not even hungry they just want to cook?
Nope! I wanna EAT!
@Blade56762 lol I mean me too but sometimes you're hungry when you start but smelling and tasting the food as you cook kills your appetite. Lol
I make sausage rolls all the time and a bit of grainy mustard on top of the sausage before you roll them is a great addition. English, Irish and Canadian all say they are the best sausage rolls they've ever had.
A natural fantastic Teacher if I ever seen one is what you are.
My mum is obsessed with your channel telling me about it using your first names and I'm like what?? Btw we are Aussies too so love hearing your accent or lack of.
Beautiful! 🍃🍂🌈 Your video so cheered me this morning. You have such clear competence. I’ve always loved sausage rolls. Like you, I sample them whenever I find them (even the massed run-of-the-mill ones that I find at bakeries, I enjoy). I really liked all three versions you made, however the third was a standout for me (though the days have passed where I’d try to make that one myself as I now feel it to be beyond my competence and/or patience!). I’ve made sausage rolls myself for many years, but mostly beef mince and onion ones and mostly using bought puff pastry (only occasionally pork or some pork proportion & making my own pastry ) - so, I found it interesting that you didn’t include/mention beef at all? I encounter the same problem of soggy bottoms too. Thanks for the top demonstration, which left my mouth watering.
100% My new favourite cooking channel on YT. All your videos are so sick and you're such a down-to-earth bloke. Keep it real g 🤜