I'm so glad you highlighted these in the TH-cam current posts. I think every British anything literature I've read mentions these as part of their tea and/or Christmas party decorations. I'll put these on my baking list for Christmas this year to see why they're so yummy.
Hi Geoff, I not only enjoyed your recipes but also the way you take time to not waste any of the ingredients by scraping the bowls, I hate waste and like you , do the same. And also like the way you take your time to explain each step (old school). I have made a lot of your recipes and my family and I have enjoyed them all, so thank you for sharing and I look forward to many more. Take care and keep safe 😷. Jan from Australia 🇦🇺🦘🐨
Hi Jan, Thanks very much. I am glad you enjoy the recipes you have tried. Yes I do scrape every last scrap out of the bowls usually, since if a recipe asks for a certain volume I presume that amount needs to be in the baked item and not in the bowl. LOL.
Hello, Mr Cooper. I'm rewatching this video today. Thank you for posting its link again. Those rolls are such a nice snack for the holidays! I do hope you get well soon. Thank you a lot and a very Merry Christmas for you, your family and friends.
Really enjoyed your videos Geoff. As we approach the festive prep period. I wanted to thank you for making my Xmas bakes all the better for your tips and clear instructions.
Hi KenneDeebzz D/. Thanks. You are most welcome. I have a Playlist with Christmas Bakes, which makes it easier to find them, if you haven't already tried that.
These are excellent! The dough is right on and baked up really flaky and tender! My husband has an onion allergy so I used an herb blend with salt and pepper in the sausage. I'm in the U.S. so and most of our sausage is sold by the pound so I doubled the recipe of the dough, used a pound (454 grams) of sausage and made 24 rolls. They were gone in a flash!
@@geoffsbakingblog they are in the oven as we speek now the problem is stopping NEIL FROM EATING THEM ALL... HE'S, ALREADY FOUND THE CHRISTMAS CAKE A BIG CHUNK MISSING😱 ITS, LIKE LIVING WITH A PACK MAN 😂😂😂CHEERS I'M HAVING A SHERRY ANOTHER TRADITION MY GRANNY ALWAYS DID 🥂👍
@@henriettahenson Hold back on the sherry or you will be doing a knees-up before tea time. LOL. My Christmas cake was delivered to my niece and a big slice has been passed back to me. I think the rest is already half-eaten. It is a big favourite.
HI Gareth. I am glad you enjoy the videos. These sausage rolls are very good indeed. I made 3 dozen a few weeks ago and they are frozen and ready for Christmas.
Hi Geoff... I have always wanted to partake in the sausage roll at parties when I was in Australia but knew they were made with pork and I do not eat pork, but now having seen you prepare them I can substitute the sausage meat with turkey sausage which will still I feel go quite well with the onion and sage... Now I can also have some Sausage rolls with the rest of you! I am very excited to try this. Thank you.
Hi Julie-Joy. Yes I am sure turkey sausage would work very well. In the UK we can also buy beef sausages, though they are increasingly uncommon. That would work well too.
I make these same sausage rolls and freeze them to have for lunches, however, when I make them for Christmas I cut each sausage roll in half again and they make perfect bite size cocktail sausage rolls and they go down a storm (I make before Christmas, freeze, defrost and heat for 5 mins to serve) 😋
Hi Janet. Freezing is a good idea, so you can make them well in advance. My personal preference is to have them at this size, so I have two or three bites per sausage roll. But bite-sized would be good too.
Hi Geoff, I have made my pastry with the grater method for years, as it saves getting your hands messy and incorporates cold butter. It does make lovely flaky pastry. Your methodical style is very useful for the beginners well done.
Hi Soyeon Kim. Yes, in the written recipe on my blog I mention salt and pepper to taste. Some garlic powder would be nice too, for those who like that. I used sage which gives a lovely flavour.
HI Tamna. I don't have such a recipe. However my sister in Canada often makes a recipe by Mary Berry, for Jumbon Lentil Rolls which might be something similar www.bbc.co.uk/food/recipes/jumbo_lentil_rolls_81869
hi geoff i was looking for an easy way to make flaky pastry and i had a thought " i wonder how geoff does it @hey pressto you came up trumps again ...just great going to give it a go many thanks your a star xxx
HI Gillian. That pastry is very good. My family really enjoyed the sausage rolls, so much so that I had to make more. I recently saw a video from an American guy 'Chef John', who had a recipe that he says is great, so I might be giving that a try.
Hi Penny, I hope you enjoy the sausage rolls. I shall be making a few dozen for Christmas. I hope you enjoy the bread in your Pullman Loaf when it arrives.
Great demonstration and recipes Geoff. I learned a nice variation from a friend, put a layer of seasoned mashed potatoes on the top of the meat mixture before wrapping the pastry around them. Might interest some. Cheers
Hi Norine, thanks very much. The potato idea sounds like something worth trying. I was tempted to roll the sausage meat in streaky bacon(what American's call bacon) rather like pigs in blankets before wrapping in pastry. I might give that a go next time.
Hi Laszlo. thanks very much. I don't have videos for stuffing or for gravy, but I am sure there will be some on youtube. Personally I tend to buy a packet of sage and onion stuffing mix and add sausage meat.
probably PAXO right?? lol trying to get away from the sodium, as an ex pat looking for stuff to make at home. so can draw down from all the stuff that is "supposedly" not good for us anymore. if i find something like oxo but like the way it used to taste, will pass it on. TNX.
Here is a recipe: www.bbc.co.uk/food/recipes/sageandonionstuffing_1328 . For gravy, some butter and same amount of flour in a pan, melted andmixed and then some stock added and stirred until the flour is fully cooked and the gravy thickens. Add things like garlic powder, onion powder, worcester sauce, pepper to change the flavour.
Use the roasting juices that's left in the tin, pour most of the fat off, add a tablespoon of plain flour and cook, it'll go like a paste, then gently add the water from the veg, a bit at a time, and voila, traditional British gravy, salt and pepper to taste obviously.
I've been experimenting with cutting the butter into bits while coating them in flour, and then throwing then in the freezer on top of the flour. Then I process the whole thing to a good texture and finish off by hand. NEVER mix the water in the processor. Two knives are the best way (for pies) I do believe, but too much work. I'll try the grater! Thanks dude, never thought of that. Some bread crumbs in the meat is a good idea, it keeps the fat in and makes them moist. Definitely chill them before you cut.
Hi Rick. I have found that grating the butter works well for this flaky type of pastry. I have to say that every time I make the sausage rolls they disappear very quickly indeed. Last Sunday I made 3 dozen and by Boxing Day (26th) they had all gone.
Hi Patricia, I will be making these same sausage rolls for Christmas, as they are enjoyed so much. However I have already decided that I will also make another version which includes some cheese in the pastry. I have also been contemplating a version with a little apple in the sausage meat mixture, if i can decide how much apple will give a good flavour but not leak too much liquid. I have made Millionaire's Shortbread in the past, though I didn't do a video of it. Maybe that is something I should do. Here is a link, to my blog post, for that recipe: geoffsbakingblog.blogspot.com/2014/09/millionaires-shortbread.html
Thanking you Geoff,for answering and explaining. I was thinking about sausage rolls this morning and when my husband went shopping I asked him to buy some shop bought pastry ( Feuilletée) to try to make them before Christmas time nice as a Christmas treat before the meal. I usually make my own pastry BUT today it shall have to be the bought pastry as I wont have time now today to make yours,found your lovely recipe too late today. BUT next time for sure I shall do yours as it looked so lovely and a lot less time than the flaky,and rough puff pastry takes with the tours ( folding for the layers) I shall TRY to make the Millionaire's Shortbread wanted to make this for a long time now. I think that you are correct Geoff in saying that tha dark chocolate can be a little bittter although lovely is not everyone's taste,and so I shall melt the milk on top and melt when cold the dark chocolate and dribble on the top making lines over it. Will help to calm the bittter taste a little. Wish me luck. :-) Blessings Geoff
Hi Patricia, good luck. I have decided that maybe I should do the Millionaire's shortbread again, as it would be great for people to try at Christmas. So I will probably do a video of that soon.
Thank you Geoff, Yes PLEASE DO the Millionaire's shortbread video,I'll LOVE you forever! :-) Geoff I have changed my plan and doing now the sausage plait as this will be better as the bought pastry is a round one,can't find the square one here so think this will be better. Same inside only different shape. . Does this heat up well? This is for tomorrow lunch time or better to do tomorrow morning? Thanking you
@@patriciagimay9195 Hi Patricia, I have never re-heated my sausage plait as I prefer to eat the remainder cold, in slices, with new potatoes. But I think your could prepare it this evening and put it in the fridge. Then take it out in the morning and bake it then, just in time for lunch. I always test the temperature of the meat to ensure it is cooked through. I like it to reach 75C to be completely safe.
Hi Ann, I will think about a veggie pie. I do recall one on my blog, though without video. Using filo pastry it was Courgette & Chickpea Pie. Here is a link to the blog entry geoffsbakingblog.blogspot.com/2014/08/courgette-and-chickpea-filo-pie.html.
HI Grant. I quite understand that some people don't like how I do my baking, or my videos. To them I suggest they don't watch. I make the videos for my pleasure and to help those who wish to make the same. To do that I have to show the various processes. Oh, and they tasted very good indeed.
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I'm so glad you highlighted these in the TH-cam current posts. I think every British anything literature I've read mentions these as part of their tea and/or Christmas party decorations. I'll put these on my baking list for Christmas this year to see why they're so yummy.
HI Karen. Oh yes we do love sausage rolls here in the UK. These are very tasty indeed. I hope you enjoy them if you make some.
It’s really good that home/amateur baker’s are having a go at baking
Hi Geoff, I not only enjoyed your recipes but also the way you take time to not waste any of the ingredients by scraping the bowls, I hate waste and like you , do the same. And also like the way you take your time to explain each step (old school). I have made a lot of your recipes and my family and I have enjoyed them all, so thank you for sharing and I look forward to many more. Take care and keep safe 😷. Jan from Australia 🇦🇺🦘🐨
Hi Jan, Thanks very much. I am glad you enjoy the recipes you have tried. Yes I do scrape every last scrap out of the bowls usually, since if a recipe asks for a certain volume I presume that amount needs to be in the baked item and not in the bowl. LOL.
Hello, Mr Cooper.
I'm rewatching this video today. Thank you for posting its link again. Those rolls are such a nice snack for the holidays!
I do hope you get well soon.
Thank you a lot and a very Merry Christmas for you, your family and friends.
Hi Olga. Thank you very much. I hope you have a wonderful time at Christmas too.
This is the best tasting sausage roll ! The pastry is so much better than puff pastry. Great instruction too! Thank you
Hi Jannie James. Thanks very much. I am glad you enjoy them.
Really enjoyed your videos Geoff. As we approach the festive prep period. I wanted to thank you for making my Xmas bakes all the better for your tips and clear instructions.
Hi KenneDeebzz D/. Thanks. You are most welcome. I have a Playlist with Christmas Bakes, which makes it easier to find them, if you haven't already tried that.
WoW! they look beautiful! Great job.
HI Planecrazyish. Thanks very much.
I Come back here every December to watch this and make them 😋
Hi Craig. That's good. I am glad you enjoy them.
Thumps up for Geoff Cooper - his recipe is easy to follow! !! 👏👏👏
HI Nancy Choi. Thanks very much. I am glad you found the recipe easy to follow.
These are excellent! The dough is right on and baked up really flaky and tender! My husband has an onion allergy so I used an herb blend with salt and pepper in the sausage. I'm in the U.S. so and most of our sausage is sold by the pound so I doubled the recipe of the dough, used a pound (454 grams) of sausage and made 24 rolls. They were gone in a flash!
Hi Sending Flours. Thanks very much. I am so glad you enjoyed them. I am actually making them right now, ready for Christmas.
@@geoffsbakingblog thank you for the recipe, and Merry Christmas to you and your family.
Those look marvelous
HI Sam. Thanks very much.
I'm making my sausage rollsand mince pies now .. with your recipe so you are here with me in my kitchen while I bake even on Christmas eve 😂😂😂🎅🎄🤶☃️
Hi Henrietta. That's great. It is so warm in your kitchen, and those heavenly smells make it feel like Christmas.
@@geoffsbakingblog they are in the oven as we speek now the problem is stopping NEIL FROM EATING THEM ALL... HE'S, ALREADY FOUND THE CHRISTMAS CAKE A BIG CHUNK MISSING😱 ITS, LIKE LIVING WITH A PACK MAN 😂😂😂CHEERS I'M HAVING A SHERRY ANOTHER TRADITION MY GRANNY ALWAYS DID 🥂👍
@@henriettahenson Hold back on the sherry or you will be doing a knees-up before tea time. LOL. My Christmas cake was delivered to my niece and a big slice has been passed back to me. I think the rest is already half-eaten. It is a big favourite.
Love your videos Geoff. Nice and simple presentation. I really want to try every recipe. Will definitely have to give these a go.
HI Gareth. I am glad you enjoy the videos. These sausage rolls are very good indeed. I made 3 dozen a few weeks ago and they are frozen and ready for Christmas.
@@geoffsbakingblog Keep up the good work.
Hello Geoff I'm going to make these and mince pies trial this week end
HI Miss Dream. That's a good idea. Let me know how you get on, and what you think of them.
what a sweety. you have made me definitely give these little beauties a go, Merry Christmas Geoff x
Hi Claire. Thanks very much. I hope you enjoy your sausage rolls. Have a lovely Christmas too.
Love the shredded butter tip!! Thx for sharing 🙂
Hi Lisa, you are very welcome.
another great recipe, thanks Geoff
HI Lynda Jane. thanks very much. I make this exact recipe every year, and just love it.
Thank you for this new video. I hope you made a lot of these as I am sure they are a nice hearty treat for the Christmas festivities.
Thanks very much. I shall have to make many more, my sister just loved them and they are all eaten already. She has asked for 3 dozen for Christmas.
Hi Geoff... I have always wanted to partake in the sausage roll at parties when I was in Australia but knew they were made with pork and I do not eat pork, but now having seen you prepare them I can substitute the sausage meat with turkey sausage which will still I feel go quite well with the onion and sage... Now I can also have some Sausage rolls with the rest of you! I am very excited to try this. Thank you.
Hi Julie-Joy. Yes I am sure turkey sausage would work very well. In the UK we can also buy beef sausages, though they are increasingly uncommon. That would work well too.
I can't wait to try these
Hi Hope. I hope you enjoy them.
They look so delicious Geoff, will definitely be trying them for Christmas, thanks for sharing. 😊
Hi Shirley. Thanks very much. I hope you enjoy them. I shall be making mine over the weekend and freezing them ready for Christmas.
They look amazing thanks. X👍
Hi Frances. You are most welcome, and thanks.
I cant wait to make these,made your cheese an onion potato pies. Wow ,fantastic cant stop making them.an my family love them.👌
Hi Lady Mayhem. I am glad your family enjoy the pasties. I hope they like these sausage rolls just as much, when you make them.
ty i enjoyed your taping learned how to do the pastry for first time ty. my 1st try it turned out well too.
Hi Amber Twigg, that's great. I am glad it turned out well for you.
I make these same sausage rolls and freeze them to have for lunches, however, when I make them for Christmas I cut each sausage roll in half again and they make perfect bite size cocktail sausage rolls and they go down a storm (I make before Christmas, freeze, defrost and heat for 5 mins to serve) 😋
Hi Janet. Freezing is a good idea, so you can make them well in advance. My personal preference is to have them at this size, so I have two or three bites per sausage roll. But bite-sized would be good too.
Thanks Geoff they really look amazing!
Hi BigBleedinSteve. Thanks very much, you are most welcome.
10 people who obviously don't know yummy food! A great video as always, dear Geoff. We wish you a great Christmas time! 🙂💖🎄
HI Junowonderfrog. LOL. I hope you have a great Christmas too.
Thank you so much for your time, looks great. USA
Hi Jon, you are very welcome.
Hi Geoff, I have made my pastry with the grater method for years, as it saves getting your hands messy and incorporates cold butter. It does make lovely flaky pastry. Your methodical style is very useful for the beginners well done.
Hi Jan. Thanks for the nice words. Yes pastry made by grating the butter is a very good method.
Thank you Geoff for the video😊
Hi Gaye. You are very welcome.
Hi Geoff, oh my god. This sausage pastry looking so yum!! Did you put on some seasoning like a pepper and salt? Or garlic in need?
Hi Soyeon Kim. Yes, in the written recipe on my blog I mention salt and pepper to taste. Some garlic powder would be nice too, for those who like that. I used sage which gives a lovely flavour.
Mr Cooper,
I've never seen that technique to shred the butter, i always cut mine in little pieces. will try your tip next time!
HI Sarah, the shredding seems to work well. I love the texture of the pastry in this recipe.
Butter in the flour! Pro Tip!
Hi Geoff ...going thru your past vids ...just wondering do u have a,recipe for vegan sausage rolls...cant find a decent one in supermarkets
HI Tamna. I don't have such a recipe. However my sister in Canada often makes a recipe by Mary Berry, for Jumbon Lentil Rolls which might be something similar www.bbc.co.uk/food/recipes/jumbo_lentil_rolls_81869
@@geoffsbakingblog Thank you Geoff I'll check it out 👍
hi geoff i was looking for an easy way to make flaky pastry and i had a thought " i wonder how geoff does it @hey pressto you came up trumps again ...just great going to give it a go many thanks your a star xxx
HI Gillian. That pastry is very good. My family really enjoyed the sausage rolls, so much so that I had to make more. I recently saw a video from an American guy 'Chef John', who had a recipe that he says is great, so I might be giving that a try.
Geoff Cooper i.. look forward to that !!!
this is great
I"m not sure what looks better ? The food? Or the home cooking?
Yummmmm😋👌
look yummy
Hi Helen. Thanks very much.
Delicious!!!
HI Daysioc. They are wonderful. The ones I just baked have already been depleted by three before they cooled down.
Can’t wait to make these by the way I ordered a Pullman loaf pan from amazon thanks for making that bread
Hi Penny, I hope you enjoy the sausage rolls. I shall be making a few dozen for Christmas. I hope you enjoy the bread in your Pullman Loaf when it arrives.
Thank you,happy holidays,I live in New Mexico USA,next to Hatch green chile fields..I added chile,,yummo......kudos
Hi KIM I, Thanks very much.
tthis is great
Hi Monica, thanks. I am pleased that you like it.
They came out great Geoff my husband loved them.talking about the pfeffernusse
Hi Penny, that's great. I am so glad they turned out well.
Great demonstration and recipes Geoff. I learned a nice variation from a friend, put a layer of seasoned mashed potatoes on the top of the meat mixture before wrapping the pastry around them. Might interest some. Cheers
Hi Norine, thanks very much. The potato idea sounds like something worth trying. I was tempted to roll the sausage meat in streaky bacon(what American's call bacon) rather like pigs in blankets before wrapping in pastry. I might give that a go next time.
another great video Geoff thank you!!!! would you happen to have one on sage & onion stuffing ?? or even a great tasting british brown gravy.
Hi Laszlo. thanks very much. I don't have videos for stuffing or for gravy, but I am sure there will be some on youtube. Personally I tend to buy a packet of sage and onion stuffing mix and add sausage meat.
probably PAXO right?? lol trying to get away from the sodium, as an ex pat looking for stuff to make at home. so can draw down from all the stuff that is "supposedly" not good for us anymore. if i find something like oxo but like the way it used to taste, will pass it on. TNX.
Here is a recipe: www.bbc.co.uk/food/recipes/sageandonionstuffing_1328 . For gravy, some butter and same amount of flour in a pan, melted andmixed and then some stock added and stirred until the flour is fully cooked and the gravy thickens. Add things like garlic powder, onion powder, worcester sauce, pepper to change the flavour.
THANK YOU so much sir. will give that a whirl. will check out the stuffing recipe. on that site.
Use the roasting juices that's left in the tin, pour most of the fat off, add a tablespoon of plain flour and cook, it'll go like a paste, then gently add the water from the veg, a bit at a time, and voila, traditional British gravy, salt and pepper to taste obviously.
Awesome! I subscribed.
Hi Hepi Emerton. Thanks very much.
He is so,funny!
Yum!
Thanks
Hi Laura, you're very welcome.
We just got back from supper at friends and everyone loved my sausage rolls. Thanks again.
@@laurasimpson2870 Oh that's great. I am so glad they were enjoyed.
I've been experimenting with cutting the butter into bits while coating them in flour, and then throwing then in the freezer on top of the flour. Then I process the whole thing to a good texture and finish off by hand. NEVER mix the water in the processor. Two knives are the best way (for pies) I do believe, but too much work.
I'll try the grater! Thanks dude, never thought of that.
Some bread crumbs in the meat is a good idea, it keeps the fat in and makes them moist. Definitely chill them before you cut.
Hi Rick. I have found that grating the butter works well for this flaky type of pastry. I have to say that every time I make the sausage rolls they disappear very quickly indeed. Last Sunday I made 3 dozen and by Boxing Day (26th) they had all gone.
So good 👍👍
Hi Cookyy NT, Thanks very much.
Thanks Geoff at this moment I’m making your pffernusse and just came on to check the recipe again
Hi Penny, I hope you enjoy the pfeffernusse. Let me know how you get on.
Absolutely have to be better than franks in blankets.
HI Spiderbirdie. I think so too.
Just made these for the first time, very good, BUT. .....I've eaten too many! !!😞🐖🐖🐖 yum yum. Lol
Oh Yvonne, that is naughty. Personally I never eat more than six at a time.
Just for Christmas??!!
HI Charmayne. They are actually perfect at any time, but most popular at Christmas.
Hi Geoff, Will you be making more Sausage Rolls for Christmas? Do you have a recipe for shortbread with caramel and chocolate ? Thanking you
Hi Patricia, I will be making these same sausage rolls for Christmas, as they are enjoyed so much. However I have already decided that I will also make another version which includes some cheese in the pastry. I have also been contemplating a version with a little apple in the sausage meat mixture, if i can decide how much apple will give a good flavour but not leak too much liquid. I have made Millionaire's Shortbread in the past, though I didn't do a video of it. Maybe that is something I should do. Here is a link, to my blog post, for that recipe: geoffsbakingblog.blogspot.com/2014/09/millionaires-shortbread.html
Thanking you Geoff,for answering and explaining. I was thinking about sausage rolls this morning and when my husband went shopping I asked him to buy some shop bought pastry ( Feuilletée) to try to make them before Christmas time nice as a Christmas treat before the meal. I usually make my own pastry BUT today it shall have to be the bought pastry as I wont have time now today to make yours,found your lovely recipe too late today. BUT next time for sure I shall do yours as it looked so lovely and a lot less time than the flaky,and rough puff pastry takes with the tours ( folding for the layers) I shall TRY to make the Millionaire's Shortbread wanted to make this for a long time now. I think that you are correct Geoff in saying that tha dark chocolate can be a little bittter although lovely is not everyone's taste,and so I shall melt the milk on top and melt when cold the dark chocolate and dribble on the top making lines over it. Will help to calm the bittter taste a little. Wish me luck. :-) Blessings Geoff
Hi Patricia, good luck. I have decided that maybe I should do the Millionaire's shortbread again, as it would be great for people to try at Christmas. So I will probably do a video of that soon.
Thank you Geoff, Yes PLEASE DO the Millionaire's shortbread video,I'll LOVE you forever! :-) Geoff I have changed my plan and doing now the sausage plait as this will be better as the bought pastry is a round one,can't find the square one here so think this will be better. Same inside only different shape. . Does this heat up well? This is for tomorrow lunch time or better to do tomorrow morning? Thanking you
@@patriciagimay9195 Hi Patricia, I have never re-heated my sausage plait as I prefer to eat the remainder cold, in slices, with new potatoes. But I think your could prepare it this evening and put it in the fridge. Then take it out in the morning and bake it then, just in time for lunch. I always test the temperature of the meat to ensure it is cooked through. I like it to reach 75C to be completely safe.
Made them and family loved them.I would love you to cook a creamy,delicious veggie pie for my veggie daughter.
Hi Ann, I will think about a veggie pie. I do recall one on my blog, though without video. Using filo pastry it was Courgette & Chickpea Pie. Here is a link to the blog entry geoffsbakingblog.blogspot.com/2014/08/courgette-and-chickpea-filo-pie.html.
The length of the video is not what is important.
I don't understand your comment.
Painful to watch. To slow and picky. They look good none the less.
HI Grant. I quite understand that some people don't like how I do my baking, or my videos. To them I suggest they don't watch. I make the videos for my pleasure and to help those who wish to make the same. To do that I have to show the various processes. Oh, and they tasted very good indeed.