Friday, February 10, 2012

Scottish Recipes - Sausage Rolls

Ahhhh Scottish Sausage Rolls.....

Sausage Rolls

Otherwise known as Pigs in a Blanket in other parts of the world

We Scots Love them

Many Scots cannot go to a birthday party, Christmas party, Hogmanay party or indeed any party without a delicious warm plate of Sausage Rolls being served

These yummy Sausage Rolls are the perfect party food

Again, like many of the things I make on a regular basis from Scotland, Sausage Rolls are one of the things most Scots can just go into the Supermarket and just buy. Lucky devils.

Small party sized Sausage Rolls are usually in the freezer section of a supermarket or larger Sausage Rolls can be found in the fresh bakery section and all High Street Bakers have a Sausage Roll you can pick up for under a £1, to be eaten either hot or cold

So this is more for someone who has never made these little scrummy delights or for the expat living abroad and needing a Sausage Roll fix, as probably a Scottish person living in Scotland wouldn't bother faffing around making Sausage Rolls

Well I wouldn't !!!

The best way to make authentic Sausage Rolls and for them to taste of home is to use British sausages, pork or beef


You will need
Puff Pastry & British Sausages



1pk of frozen puff pasty sheets (2 sheets in pk) I use Pepper ridge Farm sheets


1pk 6 British pork or beef sausages (using British sausage makes them taste authentic but any sausage meat will do the trick)


Some milk or beaten egg to glaze




Makes 24


Set your oven to 400F


1- defrost the frozen puff pastry and sausages as needed


2- lay out the puff pastry sheets, you will see the 3 sections
Puff Pastry
3- cut the skin from the sausages, if any, so you only have the meat
(men look away, tee hee) cut skin from sausages


4- place one sausage meat per section, squishing the meat all the way up (6 sausages, 6 puff pastry sections) I also add some extra salt on the sausage
Sausage meat in each section


5- using scissors, cut the folds
Cut each seam


6- using a pastry brush, brush the milk or egg on one side and roll over and seal
brush egg down one side to seal
roll over and seal - see now we know why they are called "Sausage Rolls"


7- using a sharp knife or scissors, cut each long sausage roll into 4
Sausage Rolls cut


8- brush each individual sausage roll with egg or milk and make a hole on the top with the point of knife for air to escape while cooking

9- Lay the raw Sausage Rolls on a baking tray about 2 inches apart
lay on tray


0- Bake for 15 minutes or until golden and raised

Cooked Sausage Rolls


Sausage Rolls



Enjoy either hot or cold on a platter for some great party food

or enjoy the scottish way with HP or Brown Sauce or with Heinz baked beans


Sausage Rolls and Brown Sauce

Sausage Rolls and Heinz Beans



Enjoy my pals

Angela

27 comments:

  1. Mmmm they look delicious! :) Nom nom!
    When I can't get the British sausages, HEB's breakfast sausages are quite good.

    ReplyDelete
  2. So true Pernille, any sausage is fine an that HEB sausage is yum

    ReplyDelete
    Replies
    1. What oven temperature did you bake them at? They look delicious.

      Delete
    2. Thanks, they were baked at 400F or 205C

      Delete
  3. Angela I have to try it what kind the sausage from HEB did you use???

    ReplyDelete
    Replies
    1. Anseli, I have used HEB breakfast sausage in the early days, but really if you want them to taste exactly like scottish sausage rolls you should try to get the british sausages from Fiesta freezer section as they work the best and Dave will love them :)

      Delete
  4. Replies
    1. Emmmm no, not yet it is on the list but i was thinking I would like your recipe for Ginger wine !

      Delete
  5. Angela, thanks so much. They sell something similiar at the doughnut shop and I always get one...now I can make my own:) thanks, Di

    ReplyDelete
  6. Hi Angela, i really love your Scottish recipes. I am from the home country too and have lived in VA for 24 years. I really want to try your Sausage Roll recipe, but I am wondering, do you have to cook the sausage a little before placing in the pastry or does it cook just fine without pre-cooking???
    Thanks for sharing all your well appreciated reciepes. Sarah =D

    ReplyDelete
    Replies
    1. Hi Sarah, welcome fellow Scot, glad you are gonna make some sausage rolls, just so you know it cooks just fine placed in the pastry raw, hope you enjoy them when you make them :)

      Delete
  7. What is the best temperature, mine came out golden but middle of sausage wasn't cooked thru. Had to toss them. Eager to try again but am afraid if I cook them at a high temp the pastry will burn.

    ReplyDelete
    Replies
    1. It may be too much sausage. At times I will place less meat on the roll and flatten it out a little bit.

      Delete
  8. My favorite Scottish food is mince, tatties and neeps. Aw, scrumptious! I emigrated in 1967 and still miss black bun at Christmas. Oh, and I miss black pudding, and fish suppers.

    ReplyDelete
  9. I'm so glad I found your site! My hubby is from South Queensferry and has been missing the foods from back home (his favorite being sausage rolls... to quote him, "I could eat them all day!"). I made some of these for him last week and the entire batch was gone that same night. He's in heaven, thanks for all the awesome recipes!

    ReplyDelete
    Replies
    1. Hi Heidi, your hubby and my hubby are both the same with their love for sausage rolls, glad you are loving the recipes as much as me :)

      Delete
  10. Where do you but your British products from?

    ReplyDelete
    Replies
    1. Julie, I buy them from my local grocery stores/supermarkets. In Texas there is a British section in Fiesta, HEB and Kroger. Only Fiesta has frozen meat products like sausages and back bacon though. If you are not in Texas there are plenty online British stores that will ship your goodies, we have used Goodwoods.com before but there are a ton of others if you look online :)

      Delete
  11. So glad to have found your site, I am planning a Scottish themed campout for next year and my more delicate campers refuse to even consider Haggis. (I didn't even get to bring up Black Pudding.) So having to work around that.

    ReplyDelete
    Replies
    1. Well thank you JIm. Yes the haggis and black pudding sounds pretty scary to some people, a Scottish themed campout sounds pretty exciting though, I hope I have inspired you :)

      Delete
  12. I have been trying to find a recipe for fruit pudding. We would eat it @ breakfast when we lived in Scotland sliced and cooked along with potato scones and eggs. Any recipes about that you know of?

    ReplyDelete
    Replies
    1. I have one that I will be posting soon, watch this space :)

      Delete
    2. Can't wait to see it....I miss fruit pudding....Terri G.

      Delete
  13. I need to make these for my 94 yr old father from North Berwick, My grandmother made them when she was alive, but I have no idea what type of meat to use in Michigan, USA. I want them to be as authentic as possible. Thank you for this recipe!!

    ReplyDelete
  14. I would like to make these for my 94 yr old father. My grandmother used to make them yrs ago and I would like to surprise him with this. What kind of sausage should I look for in Michigan, USA? If I can get this right, I will next be trying steak and kidney pie!!

    ReplyDelete
  15. You can order sausage meat (no casings) online, from Tommy Maloneys, who I believe are in New York. They make their own sausage using spices and original recipes from the UK...perfect for sausage rolls.

    ReplyDelete
  16. I love your directions on how to put the sausages together, thanks. In Australia we usually add minced onion to the sausage meat - it tastes so yum they disappear in a flash, but maybe it's not authentic to the Scottish way of making them.

    ReplyDelete

I love comments, big and small, so go on, leave me some, you know you want to

Related Posts Plugin for WordPress, Blogger...