A question about British style sausage rolls

[irisblue]

(cross posted to the UK forum)

firstly, I am in the US Midwest, and I have accepted the likelihood I will never travel to the UK. I still, a bit obsessively read about many things about the UK.

Sausage rolls have caught my fancy,however, I checked getting them sent to me from the UK is not possible.

So I got a good quality pre made puff pastry sheet(I am not a good baker) and a vegan italian sausage, I mix the sausage with my spices and minced onion, make a 10cm thin log, place that in a pre cut sheet, wrap that around the sausage, apply egg was and bake.


Is this in short the way to go.

thank you in advance, all advice considered.

[gibraltar72]

1. I would look on Youtube. You can find anything there on video.

[samnsara]

2. i have visited UK 3 times and each time i lost weight because I couldnt eat a lot of the food

...now, when i went to the Netherlands........wowee i gained!

Let us know how it turns out.

[Srkdqltr]

4. Ok what is the difference between Netherlands and English food.

I have never been to either. I cook and eat midwestern American food. Whatever that means.

[bullimiami]

9. English food? Chinese meh. Indian meh. Fish n chips meh.

Chicken sandwich = steamed bland patty white bun piece of lettuce and tomato double meh.

I’ve not found England the place to go for the subtleties of food.

[trof]

15. You didn't go to Stone's Chop House.

Best piece of British beef you've ever put in your mouth.

You didn't go to the Duke of Clarence pub, next to the Kensington Hilton. The Scotch eggs. The bangers and mash.
I love British pub food.

Yeah, and I like the fish 'n chips!

[bullimiami]

17. I was up north the whole time I was there.

[Siwsan]

6. Fish & Chips, Bangers and Mash, Toad in the Hole, Bubble and Squeak, and Sunday Roast. YUM!

And don't get me started on a full 'fry up' for breakie. Of course, I was raised on it, so that probably explains my taste.

I am a huge fan of 'Pub Grub', although I try to restrain myself. However, I just noticed that Aldi has Bangers, again, for St. Patrick's Day so I'll be stocking up. Sausage and Chips with Honey Ale Mustard, washed down with a Lager & Lime? Pure Heaven, IMHO.

Admittedly, I haven't tried much Dutch cuisine, despite me having some Dutch heritage. Now I'll be going on a recipe quest.

[pennylane100]

7. They were all my favorites,

and Cornish pasties, and pickled onions.

[Siwsan]

8. A ploughman's lunch - of course with Branston Pickle

One of my favorite sweet indulgences is a slice of fruit pie with warm Bird's Custard. And pasties are a big thing, here in Michigan. Lots of Cornish settled in the UP, working at the mines. I love making pasties with the leftovers from the Easter roast lamb dinner.

Ok, I'm making myself really hungry, here!!

[irisblue]

11. I have made that several times over the last months

I was so primed to love Branston Pickle, discovered I did not care for that brand. After a bit of research, I discovered I liked that quality mild cheddar cheese on crusty bread with Davies Famous Pickle Relish, so a modified Ploughmans?

[Siwsan]

12. I've never heard of that pickle. I'll look for it.

I made a toasted cheese and pickle with Branstons and extra sharp cheddar. It was gooey and delightful.

One of the best sandwiches I ever had was at the Rose Garden Cafe in Regent's Park, London. It was just a toasted baguette with a thick layer of warm Brie cheese in the middle. So simple. It's been years and I can still remember that texture and flavor.

[trof]

16. A ploughman's lunch in LA (Lower Alabama)...

An RC (Royal Crown Cola), a Moon Pie (look it up), and a small sleeve of salted peanuts. Can you still get Tom's Toasty Peanuts?

[MLAA]

3. Love vegan sausage pinwheels

I find vegan canned crescent rolls (some store brands are vegan, all vegetarian) and roll the the dough a little flatter and into rectangle. Spread the sausage and roll it up. Then chill it and slice thinly into 1/8 to 1/4 inch slices. Bake and serve with mustard. Yum. Sometimes I use dental floss to make the slices.

[FBaggins]

5. Vegan Italian sausage won't be very close

There are lots of variations in the UK, but they're almost universally a pork sausage flavored primarily with salt/pepper/sage that are about half filler (breadcrumbs or a type of dry biscuit). Italian sausage is flavored with garlic/fennel (and, of course, is almost all pork with very little filler).

Doesn't mean that your recipe won't be very tasty... it just doesn't sound very close to the sausage rolls in the UK.

I haven't tried a vegan variant of Italian sausage. But if this one is close, some sauteed sweet pepper and onions plus a good mustard would go very well with what you have.

[AKwannabe]

10. Hi iris

I am making sausage rolls this afternoon.

Been dating a kiwi and we hang out with a lot of expats. They are always talking about sausage rolls. I could get rich selling them here if I had the capital to get started.

The hand written recipe given to me by one fellow’s wife is very basic and most people don’t make their own puff pastry...so you have the basics just fine.

I am using a combo of beef and ground chicken thighs today. Lots of sage!

“Annie’s” recipe

2lbs ground pork
Pepperidge Farm puff pastry
1 onion...sweet-dice fine
2 heaping tablespoons Sage
Salt and pepper

Mix all, form a log to put in pastry. Roll and slice then bake at 375 for about 30-40 minutes.

She doesn’t egg wash but I do. I have taken a sample to one of our friends from Wales and got the thumbs up.
My kiwi doesn’t like to share “his” sausage rolls when I make them for him so haven’t had other peeps try them.


Enjoy!

[no_hypocrisy]

13. Didn't find a question, but I have a response:

Sausage rolls are made with beef, not pork. Your vegetarian variety is a variation. (Excuse the alliteration.)

Puff pastry is what wraps around the rolls.

You might want to go online to see if there are recipes.

[irisblue]

14. I was happy with my adjusted version. That said, I know the tweaks I'll make next time

B/C I was looking up English cooking sites, I am now getting online ads for a British grocery chain, Tesco.
😎

[sir pball]

18. Excuse me, did you say Italian sausage?!

That's...I mean...I guess it wouldn't be bad, I have yet to meet a sausage I don't like, but that's kind of like putting straight Cheddar on pizza. It's still technically pizza but definitely getting pretty fast and loose.

I don't know that there's a specific kind that's traditional, but my favorite (and reasonably "authentic&quot is Cumberland sausage. It can be sourced in the US, but it's trivial to make yourself, since you aren't putting it into casings or anything - just mix it all up in a bowl. I don't know if there's a decent vegan ground pork substitute. TVP maybe? I like to add some caramelized onion and good Cheddar to the mix, and don't forget the HP sauce!

[irisblue]

19. about cheddar on pizza....

there is a pizza style, Detroit style, a deep dish rectangular topped with Wisconsin brick which is a higher fat cheddar. Because I grew up near the Motor City, that was my fathers choice 🍕. I learned about mozzarella on pizza in college and buffalo mozzarella much later.

I used the Italian type vegan sausage b/c it was what I could find. Non meat based 'sausage' is not yet a thing that is easy to find. I do like & use Coleman of Norwich dry spice packets for cottage pie of course, and considered using that for next time. I'll keep an eye out for HP sauce.

thanks for that suggestion.

[sir pball]

20. I love Detroit pizza

Brick is a close relative to Cheddar, but it melts MUCH better. I tried doing a 5-year Cheddar and bacon pizza once....the less said about that the better!

I didn't provide a Cumberland recipe, because there's so many of them I think it's better to hunt one down you prefer. There's nothing unusual, it's just pepper, sage, mace and nutmeg, so it's something you can definitely make from your local grocery. The HP is a must, as essential as Heinz with fries - if you can't find it locally, this place is a fab little shop.

[canetoad]

21. I make a batch every coupla weeks

And keep them in the freezer. I was born in the UK, grew up in Oz and have embraced a sausage roll culture my whole life.

My method sounds very much like yours although I use meat. Everything is in Aussie weights & measures.

Filling:
1 kg sausage mince (extremely finely ground beef - pinkish)
3 slices soft bread processed to crumbs (not dried breadcrumbs)
Salt & Pepper

Flavourings. My favs: garlic, mixed herbs & chilli. YMMV

1 packet (6 sheets) ready rolled puff pastry
1 egg

___________________________________

Lay the six pastry sheets out on the benchto defrost. Leave the backing paper intact, it's handy for keeping them apart

Use your clean hands to mix the meat, bread and flavourings for the filling

Brush the pastry sheets with beaten egg.

Divide filling in half, then into three.

Lay the filling out on the near edge of the pastry sheets and work along so it's consistent

Roll the whole sheet into a tube

Repeatr with 5 others.

Cut to size, slash top, glaze with remaining egg.

Bake or freezew