Monday, September 25, 2023

Ep 71-73: The Death of Amy Robsart, by Sarah-Beth Watkins -- English Sausage Rolls & Our Wine Pairing!




2 rolls all-butter puff pastrythawed


For sausage filling:

28 oz. (800 g) pure pork sausagesremoved from casing or loose sausage meat

1 teaspoon fresh sagediced or 1/2 teaspoon dried sage leaves

1 1/2 teaspoon fresh thyme leavesor 3/4 teaspoon dried thyme leaves

1 Tablespoon fresh parsleyfinely chopped

1 Tablespoon dried bread crumbsplain or seasoned breadcrumbs

Freshly ground black pepper

1/3 cup water


For assembling:

2 Tablespoons Dijon mustardor other mustard you like

For glazing:

1 large egglightly beaten 

1. Preheat oven to 400F and line a large baking sheet with parchment paper.

2. Remove casing from sausages and discard. Add loose sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside.

3. Starting with one roll of thawed puff pastry sheet approximately 10x10-inches, use a sharp knife or pizza cutter to cut into 4 pieces approximately 5x5-inches each. Brush a 1-inch strip of Dijon mustard down the centre of each square. If your puff pastry is rectangle, smaller or larger, just aim for similar size squares, adjusting as needed. it's perfectly fine if they are a bit smaller or larger.

4. Scoop out 1/8 of the sausage mixture and form into a log 5 inches long (you want the sausage log to extend right to the end of the pastry). Place log on top of Dijon mustard. Brush the left side of the square with egg wash, then gently fold the right side over the sausage to meet the egg brushed edge and press to seal (or use a fork).

5. Place on prepared baking sheet, with the sealed edge facing in towards the pan (fat side on the outside). This helps the filled side brown all the way around.

Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.


*If making to freeze, place on baking sheet and place in freezer until solid, then transfer to a freezer bag.


6. Brush all over the pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre registers at last 160F, when tested with a meat thermometer.

 *If tops seem to be well browned before that, loosely cover with a sheet of aluminum foil.


For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices.

If freezing unbaked sausage rolls, you can bake from frozen as above, simply extend the baking time as needed, since they are starting from frozen.



Serve warm with additional mustard.

Thank you Jennifer Maloney, Homemade Sausage Rolls, Seasons & Suppers!

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