hoopsy 697 Posted January 3, 2015 Report Share Posted January 3, 2015 gday all been messing around with recipes for awhile now and have finaly nailed it give these a whirl u will be impressed major key is too buy ur favorite snag instead of plain sausage meat 700g sausages de-skun 2 carrots 1 onion 2 tb s sweet chilli sause 1tb s tomatoe sauce 1tb s crushed garlic 1 tb s wostishire sauce 1 tea peper and 1 tea spoon salt 4 pampus puff pastry sheets Prep... mix chopped onion and gratted carrot into sausage meat mix all other ingredince together in small bowl add sausage meat and mix in well now to get ingredince even divide mixture into 1/4s one for each sheet once made egg wash with 1 egg and 2 table spoons of milk (roughly) cook on 220f for 30-40mins or until golden brown Enjoy as i know u will Fishie, Poppa Snake, Rod and 4 others 7 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 What time is lunch mate? hoopsy 1 Quote Link to post Share on other sites
Mundoo Jack 49 Posted January 3, 2015 Report Share Posted January 3, 2015 They look good Hoopsy, i will have to give them go. Cheers MJ hoopsy 1 Quote Link to post Share on other sites
langas 38 Posted January 3, 2015 Report Share Posted January 3, 2015 mmmmm hoopsy already a valuable member of s&h hoopsy 1 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 This has been on my mind all afternoon.... Tomorrow i think i'll have a crack at making them! hoopsy 1 Quote Link to post Share on other sites
Chris__64 41 Posted January 3, 2015 Report Share Posted January 3, 2015 I made them and they turned out pretty good but there was a lot of liquid on the oven tray, maybe the snags[slape&sons hot italian from foodland] had too much moisture content. made them exactly to the recipe except I only had 3 cloves of garlic. is that meant to be a tblspn of garlic hoopsy? sounds a lot. thanks for posting, were pretty good for a newB who never made any bfore, cheers hoopsy 1 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 The liquid usual comes from the fat content in the sausage/ sausage meat hoopsy 1 Quote Link to post Share on other sites
Milmo 116 Posted January 3, 2015 Report Share Posted January 3, 2015 I made sausage rolls over Christmas for the first time and turned out look weird. Might try your recipe. hoopsy 1 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 They look good still!! I have a heap of eatable squid in the freezer... squid rolls maybe? lol EDIT: You have the same oven/cook top as me haha hoopsy and Milmo 2 Quote Link to post Share on other sites
seagypsy 1,182 Posted January 3, 2015 Report Share Posted January 3, 2015 Mmm been making sausage rolls for a while know. Great boat food. Softy and hoopsy 2 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 You have a pie warmer on board? I have been bugging Sambo to get one for ages. hoopsy 1 Quote Link to post Share on other sites
seagypsy 1,182 Posted January 3, 2015 Report Share Posted January 3, 2015 Yup I put them out in the sun. Softy 1 Quote Link to post Share on other sites
Guest Posted January 3, 2015 Report Share Posted January 3, 2015 Plenty of time to warm them up with all the trolling Quote Link to post Share on other sites
hoopsy 697 Posted January 3, 2015 Author Report Share Posted January 3, 2015 @chris yer fatty sausages id say mate i get mine from my local butcher and have to put oil in fry pan too cook them i use crushed garlic in a jar basicaly garlic too taste mate use normal sausage meat if u cant find a fatty free snag and yep killer boat food as these are delish cold too Quote Link to post Share on other sites
Del 245 Posted January 5, 2015 Report Share Posted January 5, 2015 This has been on my mind all afternoon.... Tomorrow i think i'll have a crack at making them! im waiting southie THE BANGA 1 Quote Link to post Share on other sites
Underpants 1,543 Posted January 31, 2016 Report Share Posted January 31, 2016 English Pork Sausages from my local butcher, de-skined & Pampas puff pastry. . Tried a slice of prosciutto this time, good but better (and cheaper!) without. Kuerschie and hoopsy 2 Quote Link to post Share on other sites
Seeseacol 381 Posted January 31, 2016 Report Share Posted January 31, 2016 Dam....and here I am trying to lose weight....actually I lie....I only think about losing weight. Food of the Gods = Sausage Roll and Farmers union Iced Coffee nebsone, nosaj, BarneyB and 1 other 4 Quote Link to post Share on other sites
AquaticResearch1 1,046 Posted January 31, 2016 Report Share Posted January 31, 2016 Dam....and here I am trying to lose weight....actually I lie....I only think about losing weight. Food of the Gods = Sausage Roll and Farmers union Iced Coffee Amen BarneyB 1 Quote Link to post Share on other sites
hoopsy 697 Posted January 31, 2016 Author Report Share Posted January 31, 2016 chicken sausages work well too de-skin and wrap Quote Link to post Share on other sites
Rod 773 Posted February 1, 2016 Report Share Posted February 1, 2016 OK OK Bob, I've been drooling over your sausage roll exploits for a very long time. Well now I have done my best puppy dog eyes and the mrs has agreed to make some for me. What a pity a can't find a bakery that makes them like this, instead they add all the bread and what ever else to end up with horrible mush. Years since I've had a home made sausage roll, can't wait, thanks Bob Cheers Rod hoopsy 1 Quote Link to post Share on other sites
Underpants 1,543 Posted February 1, 2016 Report Share Posted February 1, 2016 Just find a sausage that you like, de-skin and roll in Pampas. I like the English Pork, as they are traditionally thicker (usually pig gut skins). The standard 'sausage' seems too thin for me. Also need something with enough fat content, the really lean sausages wont work as well. Rod 1 Quote Link to post Share on other sites
Rod 773 Posted February 1, 2016 Report Share Posted February 1, 2016 Ta da I ate too many but it was just perfect. Close to Bob's recipe for the beef but she added some premium mince with it and a couple other things Also bought some pork and apple sausages and made some with that, only used the sweet chilli in these Cheers Rod Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.