how to make homemade bakery type sausage rolls?

Question

hey i want to no how to make homemade bakery type sausage rolls ,thanks in advance

Answer 1

easy and delicious;



1 (16 ounce) package pork sausagemeat

1 (17.25 ounce) package frozen puff pastry sheets, thawed

1/4 cup Dijon mustard

1 beaten egg



Serves 12.



Preheat the oven to 400 degrees F (200 degrees C).

Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.

Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

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Answer 2

1

Answer 3

How To Make Sausage Rolls With Just Roll Pastry

Answer 4

500g sausagemeat

1 small onion

1/4 cup chopped parsley

2 Tbsp tomato sauce

flaky pastry

1 egg yolk

1 Tbsp water



Mix sausage meat, onion, parsley and tomato sauce in a bowl. Roll out pastry, cut lenghtwise in 3 even strips 40 x 10 cm. Pipe or spoon sausage mixture into centre of each strip. Brush edges of pastry with a little water and roll pastry over sausage meat. Combine egg yolk and water in a bowl then brush over sausage rolls. cut to size required.

Bake at 220 C for 15 to 20 mins or until golden. No bakery comes close to these

Answer 5

SAUSAGE ROLLS



1 pkg. frozen puff pastry (NOTE: There 2 packs per box Pepperidge Farm puff pastry)

1 pack (approximately 1 lb.) frozen sausage meat or fresh

Flour for rolling

Milk or egg for glazing (optional)



Pastry is already in a rectangular shape, roll out, keeping the rectangular shape until approximately 9x12 inches. Cut this in half lengthwise.



Take sausage meat with floured hands, divide in half and roll until the length of the pastry. Place on center of pastry. Repeat a second time. With water, wet all around pastry (not too wet, just to seal).



Wrap pastry over sausage meat and seal pastry edges with prongs of a fork. Cut into 12 equal pieces (24 in all) and place on cookie sheet. Cook at 350 degrees for 8-10 minutes until golden and puffed. Eat hot or cold.

Answer 6

1 kg sausage mince

1 finely chopped onion

Good Tbl spoon mixed herbs

Salt n pepper

Mix the whole lot together in a bowl and leave it sit for a bit for flavours to combine.

Get a few sheets of packet puff pastry and cut in half..put meat filling along one edge and roll to seal..keep repeating till meat gone.

Cut to desired length ,,put a few light slits in the top of pastry..brush with beaten egg yolk and bake at 160 till brown n done.

Thats it !

Answer 7

my dad used to make awesome sausage rolls. all you do is get sausage mince in a tube if you can find it. and mix it with a bit of onion and carrot or leave it plane if it's for kids then you make some pastry (look up a recipe for pastry online) and then you score the top of them with a knife so they're easy to cut into small peices, again if you have kids. also another great thing you can do is make potato pastry which my dad invented is when you use mashed potato instead of butter. it makes it way less fatty but higher carbs so it's up to you. cheers : )

Answer 8

Homemade sausage rolls:-



Serves 6 (18 rolls), or 36 mini, sausage rolls



3 sheets puff pastry (supermarket bought works fine here)

1 carrot, coarsely grated

1 zucchini, coarsely grated

100g cheddar cheese, grated

Few sprigs parsley, picked and roughly chopped

1 small onion, finely chopped

2 tablespoons tomato sauce

Pinch of salt and freshly cracked pepper

2 eggs

4 (500g) premium Italian veal or pork sausages

Sesame seeds and poppy seeds



Preheat oven to 180˚C.



Add cheese, parsley, onion, tomato sauce, one egg, salt and pepper (to taste) to a large bowl and combine.



Wring all the water from the carrot and zucchini – this is a crucial step to prevent soggy sausage rolls. Add carrot and zucchini to the bowl.



Rip open the sausage casings and squeeze the sausage meat into the mixture. Mix thoroughly and set aside.



Cut each sheet of pastry in half, to leave you with six (total) rectangular strips of pastry. Divide the sausage mixture evenly between the sheets and roll into a snake like shape. Position each snake on one side of each piece of pastry.



Crack the remaining egg into a small bowl and gently whisk to break yolk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets. Making sure it is tightly sealed.



Brush the top of the sausage roll with remaining egg wash and sprinkle with sesame seeds and poppy seeds. Cut the sausage rolls into desired portions (I make two to three sausage rolls from each strip, or up to six for party-sized portions). Place on a lightly greased oven tray and bake for 20 – 25 minutes until golden and cooked through. Serve with tomato chutney or preserve.

Answer 9

homemade bakery type sausage rolls

Answer 10

u can use frozen pizza dough in grocery store comes in four partions and u just roll dough out with flour and roll out and fill with provolone and mozzerella and parmesan and hormel pepperoni or take breakfast or regular sausage and fry in a pan let dry and cool down and slice into pieces and fill the roll up and wrap the roll

Answer 11

Honey i is from the south trust me home made biscuits any day. Yeast rolls is just for Thanks giving and Christmas.. But wait Easter is a comin up so yeast rolls will be good then with a hot ham..Dang i would love to taste your home made biscuits and rolls bet you are mighty fine cook.

Answer 12

the key is to use beef mince meat with a little bit of pork mince ( pork mince isn't necessary if you dont like it) instead of the sausage meat you by in super market you dont have to but as much bread crumbs so it makes your meat mix better quality and to add thyme leaves to your mix

Answer 13

sausage mince

finely chopped onion

grated carrot

puff pastery

salt n pepper to taste

Answer 14

CREAM CHEESE SAUSAGE ROLL



1 lb. Jimmy Dean sausage

1 (8oz) pkg cream cheese

2 cans Pillsbury crescent rolls



Brown sausage like hamburger meat (drain).

While preparing sausage, soften cream cheese in microwave for 15 seconds.



Unpack the rolls.



Use roll as the bottom crust.



Mix sausage and cream cheese together. Spread mixture onto a bottom crust.



Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring.



Bake at 325°F until golden brown. Cut into squarely shaped pieces.



Serve hot or cold.





QUICK EASY SAUSAGE ROLLS



Jimmy Dean Maple Sausage (smaller roll, comes in a gold package)

1-1/2 pastry puff sheets

1-2 cups Italian bread crumbs

1 egg mixed with 1 tablespoon milk

egg brush

1 cup of flour

rolling pin



Sprinkle flour over pastry, roll out pastry as per package directions.

Mix sausage and bread crumbs.



Cut pastry into 3 inch wide, 1. 5 ft long strips; pastry should be rolled out enough to make about 3 or 4 of these strips.



Roll sausage between hands to form strips of sausage about 1 inch thick and 1.5 feet long.



Place rolled out sausage at the edge of pastry roll pastry over sausage. Brush egg next to folded pastry (to make pastry stick together).



Roll sausage over brushed egg (this should leave you with a long strip of sausage inside pastry).



Brush egg over pastry. Cut strip into 1.5 inch sections. Put 3 small slits into each sausage roll.



Repeat with remaining sausage and pastry.



Place on tin foil or greased pan.



Bake at 350°F about 20 minutes - check periodically.



Don't be alarmed if sausage rolls are rolling around, the fat causes them to do so.



When sausage rolls are done, pastry should be lightly brown and sausage should be fully cooked.



These can be eaten hot or cold, great for parties. Submitted by: Amanda Cable



SAUSAGE ROLLS



1 pkg. frozen puff pastry (NOTE: There 2 packs per box Pepperidge Farm puff pastry)

1 pack (approximately 1 lb.) frozen sausage meat or fresh

Flour for rolling

Milk or egg for glazing (optional)



Pastry is already in a rectangular shape, roll out, keeping the rectangular shape until approximately 9x12 inches. Cut this in half lengthwise.

Take sausage meat with floured hands, divide in half and roll until the length of the pastry. Place on center of pastry. Repeat a second time. With water, wet all around pastry (not too wet, just to seal).



Wrap pastry over sausage meat and seal pastry edges with prongs of a fork. Cut into 12 equal pieces (24 in all) and place on cookie sheet. Cook at 350 degrees for 8-10 minutes until golden and puffed. Eat hot or cold.

Answer 15

QUICK EASY SAUSAGE ROLLS



Jimmy Dean Maple Sausage (smaller roll, comes in a gold package)

1-1/2 pastry puff sheets

1-2 cups Italian bread crumbs

1 egg mixed with 1 tablespoon milk

egg brush

1 cup of flour

rolling pin



Sprinkle flour over pastry, roll out pastry as per package directions.



Mix sausage and bread crumbs.



Cut pastry into 3 inch wide, 1. 5 ft long strips; pastry should be rolled out enough to make about 3 or 4 of these strips.



Roll sausage between hands to form strips of sausage about 1 inch thick and 1.5 feet long.



Place rolled out sausage at the edge of pastry roll pastry over sausage. Brush egg next to folded pastry (to make pastry stick together).



Roll sausage over brushed egg (this should leave you with a long strip of sausage inside pastry).



Brush egg over pastry. Cut strip into 1.5 inch sections. Put 3 small slits into each sausage roll.



Repeat with remaining sausage and pastry.



Place on tin foil or greased pan.



Bake at 350°F about 20 minutes - check periodically.



Don't be alarmed if sausage rolls are rolling around, the fat causes them to do so.



When sausage rolls are done, pastry should be lightly brown and sausage should be fully cooked.

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SAUSAGE ROLLS



1 pkg. frozen puff pastry (NOTE: There 2 packs per box Pepperidge Farm puff pastry)

1 pack (approximately 1 lb.) frozen sausage meat or fresh

Flour for rolling

Milk or egg for glazing (optional)



Pastry is already in a rectangular shape, roll out, keeping the rectangular shape until approximately 9x12 inches. Cut this in half lengthwise.



Take sausage meat with floured hands, divide in half and roll until the length of the pastry. Place on center of pastry. Repeat a second time. With water, wet all around pastry (not too wet, just to seal).



Wrap pastry over sausage meat and seal pastry edges with prongs of a fork. Cut into 12 equal pieces (24 in all) and place on cookie sheet. Cook at 350 degrees for 8-10 minutes until golden and puffed. Eat hot or cold.

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SAUSAGE ROLLS



1/2 lb. sausage

1 med. green pepper, finely chopped

1/2 c. finely chopped onion

1 clove garlic, minced

2 tbsp. ketchup

16 oz. pkg. hot roll mix

1/2 tsp. oregano, crushed

8 oz. Mozzarella cheese, shredded



Cook sausage until well-browned, breaking into small pieces. Remove sausage from skillet. Cook pepper, onion and garlic in drippings from sausage. Cook about 5 minutes, stirring occasionally or until tender. Add onion-pepper mixture to sausage and add ketchup.



Prepare hot roll mix according to package directions, stirring in oregano. Grease 2 large baking sheets. Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll dough into a 12-inch square. Sprinkle with half the cheese.



Spoon sausage mixture evenly over cheese. Sprinkle with remaining cheese. Roll up jelly-roll fashion, pinching seams to seal. With serrated knife, cut roll cross-wise into 1-inch slices. Place 3-inches apart on baking sheets. Bake 20 minutes or until golden brown.