My mum is a wonderful cook and her famous sausage
rolls have become a beloved recipe in our family and in others. They're so delicious that the
recipe was even published in a cookbook a few years ago. So, without further ado let's get
started and make my mum's famous sausage rolls. The first thing I do is get two pieces of stale
bread, I'm just using crust, and I put them into a bowl and pour over a half a cup of milk
and I let that soak, turn it over and set that aside while I prep the rest of the ingredients. I
take one onion and I peel it and finely dice it. I take the onions and put it into a big bowl. Next, I get two large carrots and I peel them, and I grate them, and I put that
into the bowl with the onion. The last thing I need to chop is some
parsley just about a half a cup of parsley. So, then I tip the parsley into the
bowl with the carrots and onion. You'll need two packets of sausage mince, beef
or pork sausage, these are 500 grams each, so one kilo. If you can't find this sausage
meat at your supermarket you can buy a kilo of pork sausages or beef sausages and just remove the
casings and use that instead, it's the same thing. So, I just put this into the bowl as well, then
I add the bread that has soaked up all the milk, and about a teaspoon of
salt and some black pepper, but I'm out of pepper. So now the best thing to
do is use your hands and mix all that together. Now for the fun part now you'll
need a packet of puff pastry, so I take a piece of pastry and your
hands are the best tool for this. I place some sausage mince on both ends,
just about a centimetre or so from the edge. First of all, I need an egg wash,
so I just crack one egg into a bowl and add just a tiny bit of
water about a tablespoon so. and mix that together. Then I cut this pastry
down the middle and then roll the sausage roll up. I take my pastry brush and just spread a little
of the egg mixture on the edge like a glue. I do the same for the second piece, and I place them same side down, and I cut them in half, wiping my knife between the cuts. I just score the top just
lightly, not going through, but just making little marks on the
pastry, and this makes it look pretty and also helps the pastry puff up a
bit. I line a tray with baking paper, and place the sausage rolls same
side down on the baking paper. I wipe the board and continue with the next
ones. I used five sheets of puff pastry, and it made 2 4 6 8 10 12 26 28 30 32 34 36 36
sausage rolls. What I do now, is the last step, before I put them into a hot oven, I get the egg wash and just lightly cover
them with the egg wash. Now I've got my oven preheating to 220 degrees Celsius. Sometimes
we sprinkle some sesame seeds on the top for a little extra flavour, entirely optional
but they look pretty, and they taste good. Into the oven we go. After 25 minutes in
the oven the sausage rolls were perfectly cooked golden brown and smelling amazing.
Unfortunately, they're not gluten free so I had to be content with the smell, however my Mike
couldn't resist and devoured a dozen in no time. For the remaining sausage rolls I stored
them in the freezer, they freeze really well, whether they're cooked or uncooked, so
you can enjoy them whenever you want, just pop them in the oven and you're good
to go. Thanks so much for joining me today. I hope you found the recipe useful, take
care and I'll catch you in the next video.
