|Posted by Bee & John on September 8, 2012 at 5:15 AM|
Now forgive me for saying this... but I don't make my own puff pastry. SHOCK! I know! I have made it and it is easy! And... I make all my own OTHER types of pastry..... but I keep a packet of puff pastry in the freezer for moments like these (Mintie moment - sorry)
We were supposed to have used up a bit of mince for dinner on Friday night, but I was running late (blah-dy blah-dy excuse, excuse, excuse) and didn't use it. You know what good mince is like... you HAVE to use it within 24 hours. (that is because good mince doesn't have preservative in it) We had pasta just the day before and didn't feel like it again, I wanted something quick, so decided to make sausage rolls.... and just for you Lesley, here is the recipe
First - the lesson of the day. Why put bread crumbs in sausage rolls (and meat balls come to think of it)? Well - commercial ones have heaps because old bread is cheaper then minced meat and it pads it all out. WE do it partially for that reason, but also because it absorbs any moisture that comes out of the mince. Now, lets be honest - Moisture from mince = fat. Why would you want to keep that in? Well, basically, Fat = flavour, but it also helps keep the sausage rolls moist but dry and not dripping in grease which in turn.... pads out the size of it all!!
(Yes I did it for that reason, BUT - I also put some liquidy things in my sausage rolls so the oats (or bread) sopped it all up!)
Second lesson of the day.... why HAVE fatty meat for sausage rolls? Well, it isn't the fact that it is sausage rolls as such, as that mince really does need some fat in it for it to be tasty or you are eating little globuls of dry, pellety meat. I'm not proposing cheap, FATTY mince - just some fat.
Third lesson of the day..... MINCE YOUR OWN MEAT! Not everyone has a wonderful butcher boy for a hubby (I just have to say "John love, can you bring mince home").... Read my Meet your Meat blog for more info on the best meat to use for mince AND other hints on meat choices.....
Okay... the recipe.... well, MY recipe anyway... you suit yourself what you want to do :-)
Sausage Rolls ah-la-Bee
take out the puff pastry sheets, seperate and leave to defrost (takes minutes) - this recipe, with two rows per sheet used 5 sheets.
Turn the oven on to HOT (220oC)
Here is how I cut them on the tray