Here I am one post back giving you some notes from my kitchen and I’ve screwed up already. I got a number of complaints that I put up Steve’s inviting photo of sausage rolls from my December DeGustibus at Macy’s Cooking School class but then I didn’t offer the recipe. I have now been appropriately chastised so here is the recipe. It is not my recipe – it belongs to my English friend, Stuart Clarke. He always serves these yummy rolls pre-dinner with cocktails. And, always with ketchup – no fancy dipping sauces. The DeGustibus class was holiday entertaining and I can tell you that not only were these a favorite of our guests, they were a big hit with the kitchen and cocktail crew. Fortunately, we made a lot of them and were delighted to see every single piece gone by the end of the evening.
Makes 18 to 24 small rolls
You will find some version of these rolls anyplace that the British have put down stakes. They are snacks, cocktail treats, lunch staples or just a filling treat whenever hunger strikes. They are quick to put together if you cheat and use ready-made pastry – puff pastry works extremely well – and sausage straight from the market. You can also make these as large or as small as you want.
1 cup all-purpose flour, plus extra for rolling out dough
¼ teaspoon salt
6 ounces chilled unsalted butter, cut into ¼-inch cubes
½ cup cold water
1 pound pork breakfast sausage
3 tablespoons minced yellow onion
1 tablespoon minced fresh sage
1 teaspoon minced flat leaf parsley
1 large egg
Place the flour and salt in the bowl of a food processor fitted with the metal blade. Add the butter and, using quick on and off turns, process until the butter is incorporated into the flour in tiny balls. With the motor running, slowly drizzle in ½ cup cold water, processing just until the dough pulls away from the sides of the bowl. You may not need all the water.
Lightly flour a clean, flat work surface.
Scrape the dough out onto the floured surface. Using a rolling pin, roll the dough out to a large rectangle. Fold the two smaller ends up toward the center of the dough so that they meet but don’t overlap. Turn the dough a quarter-turn and again roll out to a rectangle. Repeat the folding process and then gently form the dough into a plump, but slightly flat circle. Wrap in plastic film and refrigerate for 15 minutes.
Preheat oven to 425°F.
Line a baking sheet with a silicon liner or parchment paper.
While the dough is chilling, prepare the filling.
Remove the sausage meat from its casings. Combine the sausage meat with the onion, sage and parsley in a medium mixing bowl. Using your hands, smash the seasonings into the meat until well blended.
Place the egg in a small bowl and whisk to blend it well. Set aside.
Lightly flour a clean, flat work surface.
Place the chilled dough in the center and, using a rolling pin, roll the dough out to a rectangle about 24-inches long and 5-inches wide.
Place the sausage meat down the center of the rectangle.
Using a pastry brush, lightly coat one long side of the dough rectangle with the beaten egg. Pull the other long side up and over the sausage filling and pat it down onto the egg-washed edge to form a log shape. Carefully turn the log over so that the seam is on the bottom of the roll.
Using a sharp knife, cut the log, crosswise, into as many 1-inch long pieces as you can. It should be somewhere between 18 and 24. Place the pieces on the prepared baking sheet, leaving at least 1-inch between each one.
Using the pastry brush and the remaining egg, lightly coat each roll with egg wash. Carefully cut 2 slits into the top of the pastry, taking care that you do not cut down into the sausage. At this point, you may freeze the sausage rolls for up to 3 months.
Transfer to the preheated oven and bake for about 25 minutes or until golden brown and cooked through.
Serve hot.
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