Whether eaten alone as a quick snack (with HP Sauce, of course), or served with mashed potatoes, peas and gravy as a meal, sausage rolls always satisfy, with flaky puff pastry and deliciously flavored sausage inside. But don’t be intimidated; they’re easy to make and taste almost as good as back home. Do try them, I think you’ll love them.
If you are hesitant to try this recipe (as I was, initially) since the sausage is made with ground beef instead of pork, have no fear, they are truly delicious! This recipe was given to me by an elderly Scottish lady I was acquainted with, years ago.
HOMEMADE SCOTTISH SAUSAGE ROLLS
(makes about a dozen large or 24 small sausage rolls)
one package puff pastry
1 lb ground beef
1 1/4 tsp salt
3/4 tsp black pepper
3/4 tsp coriander (dried, ground) do not use fresh cilantro
1/2 tsp nutmeg
1 cup plain breadcrumbs
1 slightly beaten egg white, to brush pastry
In a large bowl, mix together the salt with all the spices and breadcrumbs.
Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
Place the puff pastry on a clean counter, mat or board.
Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size.
Shape some meat into logs, and place close to one end of the pastry,
but don’t put too much meat or they will burst open when baking.
With your finger, lightly dampen one of the edges with a little water, seal shut,
then crimp with a fork, as shown .
Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
Bake sausage rolls in preheated 400º oven for about 25 minutes or until golden brown.
These are wonderful served hot, right out of the oven, with HP Sauce. Isn’t your mouth just watering already?
Christina Conte is a Scottish Italian American food blogger, professional recipe developer and cook, based in Los Angeles. She has been baking since she was seven years old, and now she creates recipes, teaches and conducts cooking demos for various events. Among Christina’s accomplishments are: LA Times 2012 Cookie Contest winner, Green & Black’s Recipe Challenge Grand Prize winner, the OXO/PLATED Very Vegetarian Challenge winner and most recently, The Best Holiday Recipe Ever (Better Recipes). Christina is on a mission to convince the American public that British cuisine is easily among the world’s best— one steak pie and Sticky Toffee Pudding at a time.