Superb Sausage Rolls | Gill Meller

hello food tubers my name is gill mella today we're going to be making sausage rolls one of my all-time favorite recipes and something i really really love to eat the recipes actually come from my new book pigs and pork it's a river cottage handbook please pick up a copy it's fantastic sausage rolls are something you can easily make at home what i want to encourage you to do is have a go at the pastry because actually it's really really simple and a rough puff comes together in about 10 minutes this is how it's done let's get the butter into the flour once the butter's in you want a good pinch of salt this is just a fine sea salt going in here and then i'm going to use my hand to turn the cold butter through the flour once it's coated you can add the water we're going to add just enough to bring the flour together to a soft dough it's beginning to come together what we're looking for is the flour and water to form a dough and it to cling to the cold butter so that butter is dispersed within the dough so once your dough has come together grab a little bit of plain flour down on the work surface pop the dough down grab a rolling pin and we're going to start rolling it out we want to take it to a rectangle about 45 centimeters by 20. so that's our first roll and if you look closely you can see the pieces of butter throughout the dough and i'm flattening them out what i'm going to do now is take the top third of the dough and fold it back towards me and the third nearest me back over that pick it up give it a quarter turn and we roll again we're going to do this three or four times which is going to give us quite a considerable amount of layering within our pastry and that's going to give us this fabulous flaky texture which is what we're looking for okay that's the rough puff done so we'll wrap this in cling film and pop it in the fridge to rest until we need it so for the sausage filling you're gonna need some pork now i've got some minced pork belly here but it can be pork shoulder whatever it is it has to have some fat in it and it's the fat that has the flavor so go down to the butchers and ask some free range or organic pork so i've chosen a selection of herbs and spices that's really going to complement the pork but not overpower it we've got freshly chopped thyme this can be scattered straight into the bowl and some lovely earthy sage on top of that we're going to add some delicate young chives they're going to add a lovely oniony flavor to the overall depth of the sausage after the herbs we're going to add some bread crumbs this is just fresh white bread crumb that i've blitzed up in a food processor now these aren't to be considered a filler or a bulking agent not at all what they actually do is give the sausage some texture and help to retain the fat stops it bleeding out which keeps the sausage lovely and moist a little bit of seasoning to finish off we've got a pinch of cayenne pepper just brings a little bit of heat a good pinch of salt and some freshly ground black pepper once it's all in give it a really good mix with your hands you can at this point take a little patty and fry it off in a pan just to check the seasoning if you need to adjust it then you can with a little bit more salt or pepper but usually i'm pretty good when it comes to this sort of thing so that's the mix really really good really really fragrant can't wait to try it pop this in the fridge while you roll out the pastry okay so it's time to put our sausage rolls together i've rolled out the pastry probably about 15 centimeters by 80 centimeters so a big long strip of it it's no thicker than about two mil so if you remember that you should be about right i've got my chilled sausage roll filling we'll take about half of that mix what we want to do is form it into a cylindrical shape representing how it's going to lie on our pastry you don't really need to fuss about too much even it all out make sure there's no big gaps and move on to the second half once you're happy with your sausage meat and it's running the length of the pastry you can fold it over to help the seam stick we're going to paint this near side edge with a little bit of egg wash very carefully lift up the pastry and fold it over as evenly as you can and where it falls along the front edge crimp it up nice and tightly with the tips of your fingers the last few things to do you want to take a knife and you want to trim off that near side edge nice and neat we're going to go in with the egg wash again the egg wash is going to give it a lovely gloss but it's also going to help my fennel seeds stick to the top fennel and pork are a lovely lovely combination that wonderful aniseedy crunch just brings the whole sausage roll up to the next level then a tiny pinch of flaky salt just to finish so this is the point where you cut your sausage rolls down to size before you bake them a length like this is going to give us about 12 sausage rolls so if we cut it in the middle and then we can work our way out so place the sausage rolls in a preheated oven 180 degrees c for 35 to 45 minutes okay that's 45 minutes up oh my god they look absolutely amazing killer killer sausage rolls it's best to place them on a wire rack for 15 to 20 minutes before you think about eating them if you eat them when they're really really hot you're not going to enjoy them as much so these are the sort of sausage rolls that you can enjoy on your own with a nice beer or equally put in the kids lunches before you send them off to school they'll be good for a few days in the fridge but they're probably best just warm from the oven let's give them a little go i love the fennel on top it's straight away you taste it you've got this fantastic rich pork filling now wonderful the rough puff pastry is flaky and delicious and very very easy so do give it a go so if you like this recipe please like the video you can even subscribe to the river cottage food tube channel you can leave any comments down below it would be great to see some of you down at river cottage park farm maybe joining us on one of our courses but until then hope to see you again soon cheers you

Channel: River Cottage

Views: 1,048,520

Keywords: Sausage Roll (Dish), Sausage (Type Of Dish)

Id: oKWNqzG0kko

Length: 7min 52sec (472 seconds)

Published: Wed Feb 11 2015