How To Make Sausage Rolls From Scratch!

How To Make Sausage Rolls From Scratch!
This recipe uses 1/3 of our Puff Pastry Recipe: • Easier Than You Think ...
Ingredients:
900g (2 Lb) ground pork
5 mL (1 tsp) salt
5 mL (1 tsp) pepper
5 mL (1 tsp) ground fennel
5 mL (1 tsp) red pepper flakes
2 mL (½ tsp) oregano
2 mL (½ tsp) thyme
60 mL (¼ cup) bread crumbs
500g (1 Lb) Puff Pastry
Egg wash
Method:
Thoroughly mix together the ground pork, spices, and bread crumbs.
Refrigerate for an hour or two, to lest the flavours mix.
Roll out the puff pastry to just under ¼” thick.
Decide how big you want the sausage ‘roll’ and lay it out on the puff pastry…
Really just watch the video for this bit - it’s easier.
Pre-heat oven to 375ºF.
Egg wash, and slice the sausage rolls to a length you like.
Bake for 20-25 minutes until the pastry is crispy brown, and the sausage is cooked through.
This easy and delicious sausage roll recipe is perfect for any occasion! In this video, we'll show you how to make sausage rolls from scratch, using puff pastry as the base.
These sausage rolls are perfect for a weekend breakfast or a tasty appetizer for a special occasion. Whether you're new to sausage rolls or a seasoned pro, this video is a great way to learn how to make them from scratch!
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9

[@MrTrilbe]

To make them less likely to split when cooking, roll them over fully so they're sitting on the seam and cook them seam side down, that way the mass of it helps to keep it sealed.

[@Ottawa411]

Thanks.

[@Tensen01]

Also just didn't crimp them near hard enough.

[@keab42]

A good cheat for flavouring the sausage meat is to mix in dry stuffing mix. I usually sage & onion. You get the flavour, and it has the same effect as adding breadcrumbs.

[@LindaM2005]

I actually prefer shortcrust pastry when I make sausage rolls, but those do look amazing. I confess I was saying out loud, pick it up! No fork and knife for sausage rolls! 🙂

[@bandiceet]

I was the same. The list of foods that are allowed to be eaten by hand, certainly has sausage rolls on it. It isn't even one of those "Yeah but it depends on...." things.

[@ElssiePlum]

I’m from the UK and have made sausage rolls from scratch a fair few times - I don’t think it’s necessary to pipe the sausage on, unless you have issues with touching raw meat. I just roughly spoon it on and then shape it with my hands so it’s uniform - it helps if the sausage is chilled beforehand so it doesn’t get too warm whilst you’re working. You can use sausage meat and flavour it yourself but It’s also still a totally normal method to use pre-made sausages and split the casing, You can also do this with vegan sausages for an easy picnic pleaser

[@Underestimated37]

Interesting! We usually have beef as the base for Sausage Rolls in Australia, haven’t heard of many pork recipes. If you’re looking for a lot of variety check the Australian cookbooks and sites. Sausage rolls are pretty much a staple here, we learn to make them early, and they’re everywhere here. I think they’re prevalent especially as they make fantastic portable food that can be made in advance and kept for a long time stably. We usually spoon the meat onto the pastry, and the process of rolling the pastry evens out the meat distribution and balances it. Our meat is usually a tiny bit sloppier. Your process is very different to how we roll them, usually we roll the pastry over itself, we don’t leave an edge to crimp, they self seal if you overlap 1cm of pastry and place them seam side down when baking.

[@sjagoeffy]

What kind of spices do you guys use.

[@MrShnier]

Traditional sausage rolls are from England which are all mostly made of pork.

[@anasevi9456]

Am an Aussie as well, and honestly home made is the only way to go regardless of what meat one wants. Our store bought or takeaway sausage rolls seem around %70% flour. Disgustingly bland.

[@hoilst265]

@@sjagoeffy Whatever the butcher puts in them. Seriously, most of the recipes just specify "sausage mince", which is just sausage filling without skins you buy from a butcher like regular mince. Coles - major supermarket - actually sells it boxed. Great if you're into Scotch Eggs, as well.

[@Underestimated37]

@@sjagoeffy we tend to avoid using a lot of spices, instead we flavour with onion, garlic and sometimes Worcestershire Sauce. A fairly typical Aussie Recipe uses in it’s mix: 1kg beef mince, 1 small brown onion, finely chopped, 1 medium carrot, coarsely grated, 3 cloves garlic, crushed, 1/4 cup finely chopped fresh flat-leaf parsley, 1 1/2 tbsp tomato sauce (ketchup), 1/4 cup (60ml) worcestershire sauce and 1 egg. Breadcrumbs are then added to balance out the moisture and get it to a state that can be rolled. This can vary based on how wet the meat is. We then spoon it onto a sheet of puff pastry that has been halved (our puff pastry tends to come frozen in square flat sheets ready rolled, by halving the sheet we get two rectangles.) leaving a 1-2cm gap at the top, with meat usually 2-3cm wide (enough that the pastry will roll around it completely, and end with an overlap), we then take the bit of overhang, and use that to roll the pastry around the meat completely, and end up with an overlap of 1-2cm, which we seal with a bit of egg wash, placing seam side down as we work on the rest of the batch. We then cut the rolls to size, depending on taste (I prefer shorter bite size sized pieces) and place on a lined baking tray, seam side down, coat with egg wash and optionally sprinkle on some sesame seeds, and bake for 35 mins at 200°C conventional (180°C fan forced) or until golden brown. EDIT: one thing I forgot to mention is that if your sausage rolls are medium to long, make sure to prick them with a fork along the top before baking to ensure the steam can escape, or it can burst or go soggy.

[@hannnahm]

My mom had a Better Homes and Garden cookbook she'd gotten for her wedding in 1979 that had instructions on how to use a kettle. How to make tea. How to boil an egg. With step by step pictures. Honestly, super useful to my adventuous 10 year old self, and probably to my mom when she first got married at 19 and had to cook for the first time in her life.

[@ktkat1949]

Don't be surprised if you look at recipes online. The number of people who have not got a CLUE of how to do these things is astonishing. It seems that at least one or maybe even two generations have skipped being taught to cook.

[@GertDekeysers]

That was probably a cooking book for children 😂

[@cosh5]

Sausage rolls were always made with shortcrust or flaky pastry when I was a child, rather than puff pastry. Tiny sausage rolls were a staple at kids parties, always served fresh from the oven.

[@Christoph1888]

Funny for me it was the opposite. Always puff pastry since a kid. It's hard to find them in Australia with anything but puff pastry

[@Philvis77]

When I lived in London, I lived above my gf's step-dad's butcher shop. Oh, how I miss the fresh sausage rolls from there!

[@susanmacdonald4288]

Those look delicious! I don't have access to a kitchen big enough right now, but a local donut shop (the only one left in town that isn't a flaming Tim Horton's) makes their own, which are wonderful.

[@doveandolive1153]

WOW those sausage rolls look like wellingtons 😍 Love it!

[@Factoryidiot]

Sausage rolls are a staple in most pie shops and bakeries around New Zealand and Australia, Australia though often use beef instead of pork. They are generally a smooko time snack along side pies and the odd pastie, and sweet treats such as vanilla slice / custard square, banana cake, or long jam and cream donuts. In New Zealand this is still a big part of corner store, suburban life.

[@aaronturkey]

“It’s a long way to the shop, if you want a sausage roll!”

[@sinswhisper9588]

i love that you have a cookbook with a 'recipe' for toast ... gave me a chuckle thanks Glen

[@user-sq8ki8zi8u]

Sausage rolls and ketchup are one of my favorite foods. Ty for not putting chunks of raw onion in it. I live in NZ and I place a curse on any bakery's that put raw chunks of onion in sausage rolls. One thing i do accept is either cubes of cheese in the mix, or a layer of cheese between the top puff pastry and the sausage. Often called a "double happy" here. Not traditional at all, but delicious:p

[@paulguise698]

I would hate having Raw Onion in my Sausage Roll, I swear to you

[@DrButcher1971]

Before frozen puff pastry sausage rolls were available everywhere, my mom made them from her pie crust recipe using Schneider's mini sizzlers. It was all I knew as a sausage roll for the first 10 years or so of my life. While I now prefer the puff pastry versions, I still miss those simple rolls mom would whip up for parties as a kid.

[@m1llie_]

My grandmother makes some amazing sausage rolls. They're basically curried sausages in sausage roll form. Turns out it's also the first Google search result for "gourmet sausage rolls", which reminded me of what you said a while back about the "secret family recipe" often actually just being one from the side of a box. Either way, every time I've made them to bring to parties, people rave about them: - 1kg beef sausage mince (this is sold in 500g tubes in Australian supermarkets. It's much fattier than regular beef mince, has been pre-churned to develop that "sausage" texture, and includes salt for seasoning. Some brands are too fatty, so I do half sausage mince and half regular beef mince to avoid the rendered fat pooling in the tray during cooking and giving you soggy rolls) - 1 medium brown onion, finely diced - (Optional) 1 medium carrot, shredded with a box grater (to avoid soggy sausage rolls, use cheesecloth or similar to wring excess moisture out of the grated carrot) - 2 heaping tablespoons of fruit chutney (we usually use Rosella) - 3-4 heaping teaspoons of curry powder (we usually use Keen's. If the fat rendering out of the sausage rolls isn't highlighter yellow, you haven't used enough curry powder) 1. Mix everything together in a bowl. Use disposable gloves or the curry powder will stain your hands. If using regular beef mince, you will need to add salt for seasoning and work the mixture thoroughly like you're making dumpling filling to develop the firm, springy texture. 2. Form the mixture into tubes on puff-pastry sheets with a cross-section of about 30mm wide by 20mm tall. Roll over the pastry to form the sausage rolls, crimping the ends. 3. Place rolls seam-side down on a baking-paper-lined baking tray: Use something with some depth since they usually leak fat while they cook. 4. Optionally brush with eggwash, then into the oven at 180C for about 30 mins or until the pastry is puffed and looking golden and crispy. 5. Allow to cool slightly, then slice into individual portions. Serve while still warm with tomato sauce, or Fountain "Spicy Red" (tomato sauce with a hint of red capsicum) if you can get it. Done right, the bottom layers of pastry will be glassy and crisp, having essentially deep-fried in the curry-infused sausage fat that renders during cooking. The top layer of pastry will be flaky just the way puff pastry should be, and the filling itself will stay moist thanks to the onion and chutney. PS: It's curious to me to hear you say "sausage rolls" with the emphasis on the word "sausage". In Australia we do the opposite, the emphasis is on the word "roll".

[@Your.Uncle.AngMoh]

Rat coffins and dog's eyes were such a part of my childhood. They were always on the school canteen menu and were a welcome treat in places that had a cold winter. Lots of dead horse, too.

[@andrewclarke106]

Only a fellow Aussie would know what you are saying 🤣

[@ktkat1949]

You are absolutely right about recipes to make sausage rolls. The English and Scottish videos all use sausages from the butcher, skin them and maybe add a bit more spice and use that. I love sausage rolls and used to buy Schneiders all the time but they stopped making the frozen ones. Definitely will be making these!

[@justmutantjed]

I think regardless of what crust you use or if they split or if they were overfilled, I'd be absolutely delighted to see these things in front of me. They look delicious!

[@ARZSZN]

I have never heard of using our milk bags for piping! I'm stealing that idea

[@zaynamoore]

Yay! Been waiting all week for this one. Mmmmmmmmmmmmmmm

[@rettaconnelly3913]

Had to look up rusks. They remind me of Zweiback. A sweetened twice baked toast that my mom used years ago for her cheesecake crust.

[@treasuremuch9185]

They were delicious dunked in coffee.

[@wendywiese419]

These look delicious. Thanks Glen.

[@cherylsutherland9464]

Sausage rolls look amazing, Could you make your recipes printable 💙 From Australia 🇦🇺

[@virginiaf.5764]

Cheryl, take a screenshot that you can then print out.

[@Stephenrsm7600]

These sausage rolls look Delicious!!! Thank you for sharing!!!!

[@horsingaround5353]

Come to Australia. This is bakery fodder. Although yours look bloody fantastic its just an aussie snack food. Saying its dinner party worthy makes my heart sing yet laugh with pride. Love ya guts and keep it coming.

[@hoilst265]

Also basic servo fodder.

[@andrewclarke106]

Mini party pies and sausage rolls are common fair for parties at our place in Queensland

[@hoilst265]

@@andrewclarke106 The only time I've eaten quiche as an adult is when they have mini-quiches at some sort of do. You know the ones: margarine-based puff pastry, and a ratio of 9000 parts of powdered egg mix to 1 part bacon and 2 parts spring onion.

[@darleneriggs5794]

Yum. Looks amazing.

[@A_R411]

I'm from Australia and make/ buy/ eat Sausage rolls regularly. Naturally, homemade are the best. I always use a combo of fresh ground pork and beef in varying amounts. Always finely diced or grated onion and finely grated carrot. Always some breadcrumbs and an egg.fresh parsley, garlic plenty salt and pepper

[@wendymorrison5803]

Turkey mince, fresh thyme, dried cranberries. And a tingly spiced cranberry dipping sauce.

[@barbb]

Those look amazing! Thank you for making those and making me want to go out and get the makings! YUM

[@KCttbb]

I also meant to say...I made sausage rolls for dinner tonight after watching this. I bought the pastry but did make the filling. It was lovely!

[@lindak8664]

They looked so tasty! No criticism, just different methods in different locations, but i’ve never seen sausage rolls crimped to the side like that. They’re rolled here and the seam is underneath. That side crimp thing is how we seal a meat pastie. That puff pastry had me drooling 🤤

[@shrimponthebarbie]

The Brits love to crimp on the side like that. Especially, if making family size. e.g. no cutting just one big roll

[@Malryth]

Y'know Glen, as an Ontarian with some connections to Europe. There is an old, retired English guy John Kirkwood who does videos and in all his videos he uses "hot water" to make many of his meat pie videos. I just thought of this before I watched this video... There are a few that use cold or hot water to make meat pie videos. I don't know which is easier or better...just that I miss the old stuff my Parents fed me in the 70's and 80's as I grow older... Who knew what was "right or wrong" it just tasted good... Now, time to watch Your video... Born in July 1968...just to give a Clue.

[@GlenAndFriendsCooking]

Hot water pastry (we've done it a few times on the channel back in 2008 or so) is great for 'Standing Pies' or pies that don't rely on a pan / mold before baking. It's a tougher crust, perfect for certain types of meat pies.

[@l.c.6282]

I love John Kirkwood’s channel. I’ve been making the chicken balti curry pies, they’re delicious.

[@francescaknightYT]

i love johns channel, i have all his recipe books, his steak pies are absolutley delicious!

[@markc65]

Great looking and I'd imagine tasty sausage rolls. My mum used to make sausage rolls. In the pre sheet puff pastry days, she'd buy the block puff pastry and roll that out, now of course it's sheet pastry for convenience. The ones she'd make were called party sausage rolls, probably the dinner ones you were describing. And any leftover, I'd have some cold (cooked already obviously) from the fridge the next day. They were made with beef sausage mince, diced onions and parsley from memory.

[@Nezuji]

I wonder if you would have better luck looking in books from Australia and New Zealand.

[@maxwray7882]

As an englishman myself I greatly appreciate a good sausage roll! You can never go wrong with one but when you go right with one you go right!

[@CR0SBO]

They're great to freeze once rolled, and baked from frozen. Very handy as a minimal planning kind of food

[@ericmccann21]

Fond memories of sausage rolls and cheese rolls from times in uni in the UK.... Totally drooling over this vid!

[@wendygervais8526]

Looks so good!

[@tsmithkc]

Real close to sausage pinwheels. Instead of a log of sausage, cover the whole pastry with a thinner layer of sausage, roll the whole thing up and cut disks out of it and bake like savory cookies. Makes for more surface area on the sausage and more of it ends up all lovely and crispy.

[@ChurchladyHmm]

This is brilliant

[@tsmithkc]

@@ChurchladyHmm Credit to my Great Aunt Lillian in the Missouri Ozarks who would make these every time we came to visit.

[@lesliemoiseauthor]

The most comforting channel on KZbin.

[@keithrowe4317]

Nice job Glen, in the end I don’t care what they look like, it’s all about the taste ! Well done!! Cheers, 😎🪇👍

[@agamemnom]

definitely agree that sausage rolls are more a snack you buy from a bakery for example (obviously once supermarkets came along they starting selling them to warm up for convenience), some think that modern sausage rolls date back to france in the 1700's and became popular in the south of the UK during the Napoleonic wars and were like you said shortcrust pastry at first. Others will argue that the concept of meat wrapped in pastry goes back to ancient greece/rome but who's to say :)

[@kcolombo49]

Glen - Given the North American history of the lobster, and your deep collection of recipe books, it would be great to see you do a lobster dish... from times gone by!! KC Rochester NY

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf - my grandmother used to make there !

[@ubombogirl]

yum-e! i would swap out a bit of sage for the fennel and yes, let the sausage hang out in the fridge till at least the nest day...😋

[@GrizzlyHemlock]

The sausage you made for this is almost identical to what I've done for years, which is funny b/c I just added ingredients I liked. The only difference is that I've always added sage when I had it, and I often put in a splash of white vinegar and salt and pepper to taste, of course. These look great, btw. Thanks.

[@ChurchladyHmm]

Oh yes! Sage is a must!

[@profrumpo]

UK viewer and yes I buy ready rolled puff pastry and pork bangers, and just remove the skins sprinkle some herbs and seasoning over top before rolling them up, If you make a sort of tube rolling the pasty over the top overlapping the pastry, and sealing with egg wash they won't (well mostly) come unravelled. Yours looked great especially your superb pastry, you could see all those layers of buttery goodness. Interesting you couldn't find examples in your recipe book collection, I don't recall seeing them in recipe books here either it's just something we have always made.

[@carolnavan4137]

Yum!

[@waynesworld4372]

HP Brown sauce for these! Also poke a few holes in the top before cooking

[@marieokamoto5803]

I made a giant sausage roll during winter for the two of us. Just slice it to serve. I didn't make the pastry but it was a definite winner. I'd love to try your pastry recipe as it looks lovely but I was born lazy (just ask my family). 😆

[@Richard-HiFiMan]

It's a bit different than I was expecting, but still looks good. I was imagining Texas style Kolaches, just made with puff pastry instead of the yeast dough.

[@IamMorpheaus]

Thank you Glen...

[@BrianWright70]

It's more traditional to use sage than Oregano but I'd still love to have tried one.

[@Thehuntedfew1]

I use salt, pepper, nutmeg and coriander, buthcers rusk for mine, comes out great

[@MikeMcIntyreintechrity]

Glen, I love your channel, I learn a lot. I'm wondering if you could do a video on knife sharpening for regular folks at home?

[@virginiaf.5764]

I believe did one awhile back. You could probably find it on his channel.

[@deborahbrown6029]

Thanks

[@user-wm4el5hv3c]

winner winner, sausage roll dinner.

[@Blue-rl5dp]

Excellent video. Very instructional and easy to follow and understand. My recommendation would be some caramelized onion in that sausage.

[@user-iy1yy6pl5x]

Good show as always thank you kindly. Hey Glen I'd like to see you make enchiladas.

[@NRajah]

The crimping was what let you down not the filling. They were coming apart before they went in the oven. They do look tasty though.

[@collef1136]

We use store bought sausage add HP sauce and chopped onion. But it’s getting quite pricing buying all the breakfast sausage at $6 a pack so I might try to make my own. Never knew I could. Thank you Glen I always learn something from you 😘❤️

[@shrimponthebarbie]

Thanks Glen for sharing this recipe. I’ve been on the hunt for a good recipe. They are elusive and like you said everyone seems to make them off the top of their head…My mums recipe just says add 1 kg sausage meat! Very vague and a pain trying to interpret what that means especially after leaving aus for the states. “Sausage meat” in the states scares me lol. I found the best pre seasoned flavour is using the “sweet Italian sausage” from whole foods (when I can get it because it always sells out so fast.). It give a good base, then you can doctor it up how you like (I add extra pepper, onion, splash of Worcestershire and breadcrumbs) Love my sausage rolls served with tomato sauce 😋

[@myfreakyvalentine]

I worked in a commercial bakery many years ago here in Australia. Don't remember what meat they used but one thing I do remember was them adding many loaves of bread into the mixer, and soft bread too, not hard, stale bread. This imagine this gave them a slightly softer texture, but also to extend the meat mixture.

[@samradwan5720]

Looks amazing 🤩 Can I use ground beef instead of pork? Thx!

[@nanansue]

Mom baked them when we went on picnics, and of course, for Christmas!

[@MrKoolbrez69]

They look great. A bit of mace make a more authentic flavor and I use my large horn on a sausage stuffer with out any casing to pump out the shape. A bit of time in the freezer to firm before rolling.

[@solistheonegod]

Can’t beat a Gregg’s sausage roll.

[@andrewclarke106]

In Australia almost every bakery make pies, pasties and sausage rolls, also there are designated pie shops that only sell those products 🙂 in saying that I also make my own occasionally.

[@zworm2]

Sausage roll? That is a Patie! I do like your sausage amount. Those are sausage meals! Sure they taste great and one of my favorite snacks! ReDo time!

[@Naglareffe]

Love how Jules is just speechless about the puff pastry lol

[@trevormowat2288]

My sausage rolls have diced onion and grated carrot to my mixture with salt and pepper n Italian herbs and small amount of chilli flakes. I cook mine in my air fryer on 200 °c 18 minutes n use egg wash on the pastry for a golden pastry finish

[@Astorath_the_Grim]

This is my comfort food.

[@mabdub]

I am old now but when I was a kid growing up in Alberta, Canada most towns had a family bakery and almost without exception every bakery sold sausage rolls. All the bakeries had their own recipe for seasoning the sausage meat but the pastry was basically some version of pie dough. Puff pastry for sausage rolls was almost unheard of. In the sixties and seventies I found the situation was quite similar in Ontario.

[@thegorgon7063]

I think the 'traditional' puff pastry sausage roll is a bit of a false memory inspired by the sausage rolls you'd get in the UK in the 60/70s onwards made using industrially produced puff pastry. If they did exist pre-WW1/2 I wouldn't be surprised if it was a fancy finger food served at a posh restaurant for high tea or something, basically to show off "look at our posh puff pastry sausage rolls, none of that shortcrust here". Nowadays it'd be the opposite using short or water crust pastry "none of that mass produced puff pastry here".

[@MrTrilbe]

I think that they're not in cookbooks, a) as you said they're bought snacks (Pastry has been used to stop the fats and oils from covering a person's hands) and b) they were made by butchers and bakers as a means to use up leftover sausage meat and pastry, not enough filling to use a full sausage casing on, make a few sausage rolls or a sausage pie, the leftovers of your leftovers from butchering.

[@shontellepetersen4445]

We have some awesome cheese sausage rolls in New Zealand

[@joantrotter3005]

Now imagining different filling and dough! Does this have a traditional dipping sauce? I know three different berry sauces used with salmon for example, but tartar or honey mustard would be good. I'm thinking of a sweet potato dough. Cherry pie barbecue sauce was good on my foster sister's black bean walnut loaf, and I found a similar sausage roll recipe a few minutes ago. Any other ideas? Glen and Julie, I'm so thankful for you.

[@donnab6861]

From NZ and I've never talked to anyone who makes them from scratch. I use the take the skins off method if I want to make my own and roll in flakey pastry. My Edmonds cookbook (which is a NZ staple cookbook) from 76 also only has the skins off method.

[@paulguise698]

Hiya Glen, what a job you've made of these, they look yummy, could you do more British snacks, then the rest of the world won't think our (British) food tastes rank, this is Choppy in Whitehaven, Cumberland, England

[@kaytaylor3721]

I watch a KZbin channel called "What's for Tea?" from Scotland. Cheryl made sausage rolls once (at the beginning of the pandemic) but I think mostly she buys them. I don't think I could buy them here so thanks for the recipe.

[@clemire83]

Glen its about time you did these... Still haven't started my channel.... but I've got some ideas.

[@paulguise698]

Hiya Chris, if your British, just do British foods,we need to spread the word how good British food is

[@bobdowling6668]

In Tasmania Australia we put Finely chopped onion in with the meat. Some even put 1/2 beef and 1/2 pork mince.

[@whiterabit]

I'm English and we never use a recipe it's just sausage wrapped in pastry this is so interesting I wonder why there isn't a recipe trace

[@shrimponthebarbie]

I’ve even seen some home-made recipes where they add shredded carrot to it as well for extra flavour and texture

[@shelleyhenley7414]

Where is the homemade tomato sauce? or chutney? to go with these amazing looking sausage rolls!

[@juliewhitton7267]

I add grated apple to pork. Yummo

[@benwhicker7215]

"In your time scale" I'm starting to think glen is an immortal creature

[@anthonydolio8118]

Glen: You're sausage rolls are a fancy version of pigs in a blanket. You can use the supermarket crescent roll dough and a good quality sausage or wiener. Not as fancy, but great for informal get togethers.

[@cantsay]

2:26 "do not make it dark, and scrape it" 😂😂😂

[@redoorn]

Glen has sold me on a dough sheeter. as soon as as i stack up enough coins to buy one , i'm buying one.... damit...where am i going to put that machine

[@SirDominic]

You hadnt overfilled the filling - that was pretty good! its certainly more the cheffy way to impress people which always makes me hungry. What was missing was you needed to make sure the seam is properly squished together - You cant get away with a light touch and hope the egg wash is enough glue to keep it stuck - you need to put enough pressure that they become one and weld shut. Like docking the bottom of a pie - if youre edge sealing it doesnt need to rise. The second one looked like it came out better where you tucked it and had the wieght on the seam which is the other way to go. Even with your limited amount of pastry covereage it still would have worked or in the worse case you could have done a lattice top to stretch it out further but certainly you have to go a long way to overfill these guys. But ultimately it doesnt matter cos as you say despite what they looked like they came out fantastic and im going to save the sausge mix recipy and youve inspired me to try my own sausage flavourings in future.

[@jwm1222]

Add a dab of good mustard and boom ...heaven!

[@Ranman451]

These look like what we would call pigs in a blanket - a Dutch breakfast meal. Various bakeries make these in the Grand Rapids/Holland, Michigan area. A variety of gas stations / quick marts buy them from the bakeries and sell them in the morning. Separately, I would also add sage to your home made sausage.

[@margarethutchens5463]

These would be perfect for breakfast. Season them like chorizo. Mmmm

[@deborahshallin5843]

Just want to wish you and Julie a happy early VD .

[@patrickaherne3598]

That might be the most Canadian thing I've ever seen... Using a milkbag to pipe..

[@alanblott4559]

No issues here...... Nice. Just makes the 'crimp' a little firmer. They'll stay together. And yes, pick 'um up. Take care

[@senorjp21]

I like the outros

[@stevemonkey6666]

In places such as where I live where sausage rolls are common. They are typically fast food and not made at home. They had also typically not sold as fast food when made with puff pastry.

[@jasonpurcell5838]

My family makes I guess sausage pinwheels…southern style biscuit dough rolled thin, spread sausage out thin on dough, roll, slice 1/4 inch rounds and bake