Sausage Rolls – Bake Off Style

I am not the biggest fan of sausage rolls. HORROR! I just didn’t eat them as a kid and so I don’t really have a taste for them. HOWEVER, Jürgen LOVES them. I thought I would try making them and not trusting my own ability to tell if a recipe was good or not, I would use one that got the Berry and Hollywood star of approval, so I found Jane’s recipe for her Bake Off sausage rolls on the BBC website and got started.

I didn’t do her crown decorations, just simple sausage roll shapes and it all seems to have turned out really well, or at least J is incredibly happy with them. I think the caramelised onion chutney that goes in the rolls is absolutely AMAZING and I will be using that bit of recipe to experiment with other food in the future!

The pastry takes a little bit of time, so it would be good to give yourself a day where you can come back and forth to the baking when needed.

So here you go.

Sausage Rolls with Caramelised Onion

This recipe makes 12 rolls at 285 calories each.

dsc_0157

Ingredients:

Puff Pastry:

  • 125g plain flour (plus extra for dusting)
  • 125g strong white bread flour
  • 1/2 tsp. salt
  • 225g salted butter
  • 1 egg
  • 3 Tbs sesame seeds

Caramelised Onions:

  • 1 medium red onion
  • 1 Tbs olive oil
  • 1 Tbs cranberry sauce
  • 1 Tbs balsamic vinegar
  • pinch of salt

Sausage filling:

  • 450g sausagemeat
  • 1/2 tsp. nutmeg
  • 1 red onion (thinly sliced)
  • 2 garlic cloves (minced)
  • 2 tsp. thyme
  • 1 small braeburn apple (grated)
  • 1 chicken stock cube (crumbled)
  • salt and pepper to taste

 

Preparation:

Pastry

  1. Place both flours in a mixing bowl with the salt.
  2. Add the water to the centre of the flour and beat with the dough hook until combined (about 1 minute).
  3. Place dough into cling film and put in fridge for 30 minutes.
  4. Cute the butter in half horizontally.                                                             dsc_0124
  5. Place one half between two layers of baking paper and roll out into a rectangle 14cm x 13cm then place in fridge. Repeat with second piece of butter.
  6. On a lightly floured work surface, roll the dough into a rectangle 15cm x 45cm. dsc_0129
  7. Place one piece of the butter at the bottom end so that the 13cm side of the butter is in line with the 15cm side of the dough and fold over (the butter should now be under one third of the dough.
  8. Place second piece of butter on top of the folded dough and then fold the final third over so the butter is layered between the dough. Pinch the edges of the dough closed.
  9. Turn your dough and roll it out so that is measures 15cm x 45cm.
    • This should make it longer, but not wider.
  10. Fold the bottom third in and then the top third over. Wrap in cling film and refrigerate for 30 minutes.
  11. Take the dough out of the fridge and roll out to 15cm x 45cm and do the same fold in thirds. Roll it out a second time and repeat. Wrap in clingfilm and refrigerate for 30 minutes.
  12. Repeat the double fold in step 11 two more times.
  13. Once all folds are done, leave in fridge until ready to fill.

 

Caramelised Onions

  1. Thinly slice the red onion.
  2. Place the onion and oil in a small saucepan over medium heat and gently fry until soft and slightly browned.
  3. Add the cranberry sauce, balsamic vinegar and pinch of salt and let simmer to create a syrupy sauce (only about a minute).
    • I used really lovely raspberry balsamic vinegar that we get from our local farmers market.
  4. Set aside until later.

 

Sausage filling and putting it all together:

  1. Place all sausage filling in a bowl and mix together.
    • It is slightly messy/gross, but it is easiest to do the mixing with your hand.
    • You can fry up a tiny bit of this to see if you like the seasoning and then adjust salt and pepper accordingly.
  2. Take the pastry out of the fridge and roll it out to 36cm x 25cm and about 5mm thick.dsc_0148
  3. Form the filling into a long sausage shape and lay in the middle of the pastry.dsc_0149
  4. Create a divot running down the length of the filling and spoon in the caramelised onion.dsc_0150
  5. Whisk up the egg in a small bowl.
  6. Fold the bottom half of the pastry over the filling.dsc_0151
  7. Brush some of the egg along where the pastry will seal together.
  8. Take the top half of the pastry and fold over to seal the filling.dsc_0153
  9. Trim the end of the roll.
  10. Now cut the roll into 12 equal pieces.dsc_0154
  11. Keep the roll more or less in one long line and move it onto a lined baking tray.
    • I had to splint mine in half so it would fit. I kept it in the two main pieces even though it was all cut up to stop the filling from falling out.
  12. Brush the pastry with egg and sprinkle over the sesame seeds.dsc_0156
  13. Bake in a 180 C oven for about 20-30 minutes until pastry and filling are cooked through and the outside has browned.
  14. Let cool and serve up the individual slices!

dsc_0159

Hope you enjoy these as much as J is right now! If he doesn’t eat them all in the next day or so, I am going to freeze some so he can have them later.

Here is a nice printer version of the recipe:

Sausage Rolls with Caramelised Onion

Ingredients:

Puff Pastry:

  • 125g plain flour (plus extra for dusting)
  • 125g strong white bread flour
  • 1/2 tsp. salt
  • 225g salted butter
  • 1 egg
  • 3 Tbs sesame seeds

Caramelised Onions:

  • 1 medium red onion
  • 1 Tbs olive oil
  • 1 Tbs cranberry sauce
  • 1 Tbs balsamic vinegar
  • pinch of salt

Sausage filling:

  • 450g sausagemeat
  • 1/2 tsp. nutmeg
  • 1 red onion (thinly sliced)
  • 2 garlic cloves (minced)
  • 2 tsp. thyme
  • 1 small braeburn apple (grated)
  • 1 chicken stock cube (crumbled)
  • salt and pepper to taste

 

Preparation:

Pastry

  1. Place both flours in a mixing bowl with the salt.
  2. Add the water to the centre of the flour and beat with the dough hook until combined (about 1 minute).
  3. Place dough into cling film and put in fridge for 30 minutes.
  4. Cute the butter in half horizontally.
  5. Place one half between two layers of baking paper and roll out into a rectangle 14cm x 13cm then place in fridge. Repeat with second piece of butter.
  6. On a lightly floured work surface, roll the dough into a rectangle 15cm x 45cm.
  7. Place one piece of the butter at the bottom end so that the 13cm side of the butter is in line with the 15cm side of the dough and fold over (the butter should now be under one third of the dough.
  8. Place second piece of butter on top of the folded dough and then fold the final third over so the butter is layered between the dough. Pinch the edges of the dough closed.
  9. Turn your dough and roll it out so that is measures 15cm x 45cm.
    • This should make it longer, but not wider.
  10. Fold the bottom third in and then the top third over. Wrap in cling film and refrigerate for 30 minutes.
  11. Take the dough out of the fridge and roll out to 15cm x 45cm and do the same fold in thirds. Roll it out a second time and repeat. Wrap in clingfilm and refrigerate for 30 minutes.
  12. Repeat the double fold in step 11 two more times.
  13. Once all folds are done, leave in fridge until ready to fill.

Caramelised Onions

  1. Thinly slice the red onion.
  2. Place the onion and oil in a small saucepan over medium heat and gently fry until soft and slightly browned.
  3. Add the cranberry sauce, balsamic vinegar and pinch of salt and let simmer to create a syrupy sauce (only about a minute).
    • I used really lovely raspberry balsamic vinegar that we get from our local farmers market.
  4. Set aside until later.

Sausage filling and putting it all together:

  1. Place all sausage filling in a bowl and mix together.
    • It is slightly messy/gross, but it is easiest to do the mixing with your hand.
  2. Take the pastry out of the fridge and roll it out to 36cm x 25cm and about 5mm thick.
  3. Form the filling into a long sausage shape and lay in the middle of the pastry.
  4. Create a divot running down the length of the filling and spoon in the caramelised onion.
  5. Whisk up the egg in a small bowl.
  6. Fold the bottom half of the pastry over the filling.
  7. Brush some of the egg along where the pastry will seal together.
  8. Take the top half of the pastry and fold over to seal the filling.
  9. Trim the end of the roll.
  10. Now cut the roll into 12 equal pieces.
  11. Keep the roll more or less in one long line and move it onto a lined baking tray.
    • I had to splint mine in half so it would fit. I kept it in the two main pieces even though it was all cut up to stop the filling from falling out.
  12. Brush the pastry with egg and sprinkle over the sesame seeds.
  13. Bake in a 180 C oven for about 20-30 minutes until pastry and filling are cooked through and the outside has browned.
  14. Let cool and serve up the individual slices!
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