Trying 3 Sausage Roll Recipes - Which One Will Be The Winner?
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- เผยแพร่เมื่อ 28 พ.ค. 2024
- 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!
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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 - แนวปฏิบัติและการใช้ชีวิต
**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.
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
Babe and Andy are truly blessed with One another. Food Made With Love!
🙏
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?
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
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! 🙏
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
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.
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 👌
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!
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.
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!
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 🙏
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
Bless you, Andy. Keep doing the things you love.
🙏
I can practically taste the sage roll. Thank you for the wonderful gift of your recipes. ❤
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!!
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 🙏
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 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
You can’t beat the ‘2 bites big’ homemade sausage roll imho 👍🇬🇧
💯
Awesome! Have been waiting for a full vid since the short, thanks chef!
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!
Honest, wholesome, true to themselves cooking+ learnt something . Appreciate this content massively thoroughly enjoyable
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
Best cooking channel I recently found. Thanks for all your videos guys,!
Does anybody else enjoy cooking so much that theyre not even hungry they just want to cook?
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 👌
I really love that family-sized one. Thanks for the inspiration! Getting started right now.
Thanks for teaching us !
I am tempted to make the first one. Thank you guys, you are a joy to watch!👏❤️
I will make the 2nd one withe sage...sounds lovely. Being a southern US gal, sage really makes a great sausage taste.
You hit the nail on the head: sausage rolls with T-sauce are all about revisiting childhood memories
Another great video thank you so much! Learnt heaps ☺️
Good old sausage rolls and tomato sauce at the birthday parties in NZ and the cherros ( mini savs)
The BEST!
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!!!
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.
Looks delicious Andy. Thank you for the video.
🙏
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!
I love your videos. You make it so easy for us non world class chefs to understand. Everything you make looks amazing.
I thoroughly enjoy your videos... good job 👍
Thanks for the recipes!)
Great video, Andy! A proper chef, showing great techniques, and making stuff accessible. Really enjoying the production values too. Top stuff! Subscribed
I'm a Baker / Pastry Cook and I always use a disposable piping bag for my sausage rolls and have never had a problem with them
All the recipes look amazing yummy .😋😋😋😋
Mum would make sausage rolls for picnics and put them in two big thermos to keep them warm. Brilliant👍
They ALL looked delicious, Andy......good job!!!
Love watching your videos Andy! We have always made our own sausage rolls so I can’t wait to try your recipes!
I love watching you two!!! I learn something and I get to laugh!!!
I made this last weekend. What a success! Thanks Andy for the inspiration! Awesome man!
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.
Thanks for the long version! ❤️
Hope you enjoyed 👌
Those little ones remind me of parties as a kid back in South Africa too :)
I really appreciate and enjoyed this gave me nice idea for quick brunch and lunch meal...thx4sharing ❣️
Great chef! All his recipes are home cookery doable ❤
Love that reaction to the amount of sausage rolls there were on the table
It took us a while to get through them 😆
Best duo ever, Babe is on top of it and of course Andy is the coolest.
Thank you!
does my heart good to see someone using a dough knife properly.
Very nice, I enjoyed that, Thanks
Rock. On! Absolutely great! Thank you so much!!
Thanks again for another awesome video.
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
So great! Thanks Andy!
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 content, simply presented. I love your channel.
🎉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
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 🙏
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. :)
We love y’all here in the states!! Hopefully you visit sometime. Keep up the good work.
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 your work Andy.
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 🤗👍🏽👌🏽
Best party food 👌
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.
Hi Andy….I love this recipe!❤️❤️❤️ …your method and explanation is spot on!..I really enjoy watching you cook👌👌👌👏👏👏 Thank you
Thanks for watching!
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. 🙏❤🙏❤🙏😋😋😋
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.
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 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!
I put fennel in mine as well, makes a very pleasant taste.
Always a joy watching your videos amazing sausage rolls awesome. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
I was today years old when I found out you use sausages to make sausage roll!!!! 🤦♀🤯🤣 I dreaded making them as I was doing from scratch with mince type recipes!!! What a time saver especially with kids!! I'm totally making these all the time. 🤣
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.
Enjoyed watching you and your wife’s interactions in this video. Fun!
Glad you enjoyed it!
Love his way of cooking thanks
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!
They look amazing Andy!
Thank you!
Definitely trying these on the weekend! But with a twist, going to try it over a campfire!
I actually tried making it, was fantastic. Thank you and lots of love from South Africa
I have got to try making sausage rolls now. That last roll looked especially amazing. Great video!
It looks so yummy! 😋
They look amazing
Hahaha so epic! All that and the baby sausage rolls were the hit. I knew it. Nan has a similar recipe and it's a literal fight to the last ones at every family do. 😂
Omg thank you for this video ❤
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.
Bloody fantastic!!! Love a good sausage roll and theyre not that tricky. Thats morning tea done this week!
Perfect 👌 So many variations you can make
Waaaiiiittt.... variations? We need a part 2!!
I do this with my pie crusts also! A modified puff! Love it! My galettes turn out really nice , and I use vodka help get flaky and crisp!
Brilliant mate, thank you :)