The Great British Sausage Roll
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- Опубликовано: 21 июл 2024
- "Little parcels of picnic perfection. Comfort food at it’s finest. Served hot or cold. This delicious retro comfort food snack has earned its place in British culinary history."
Although the sausage roll didn’t originate in the UK - the original recipes date back to Roman times and is the favorite go to snack of the Brits. 140 million sausage rolls are sold each year in the uk. In this video I share the authentic recipe and explain the difference between sausage rolls and pigs in blankets.
A delicious easy to make snack or canapé that your family and friends will want you baking again and again.
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Sausage Rolls
2 lb pork ground pork
4 slices hickory smoked bacon, diced
1 medium onion (finely diced and sautéed in 1 TBS olive oil until soft)
1-2 tsp Chef Darren Balmoral seasoning - eatingroyally.square.site
1 pack frozen puff paste (thawed)
2 eggs
1/2 cup flour
Roll out the puff paste to a rectangle 1/4 inch thick.
Mix the ground pork with the cooked onions, diced bacon and Chef Darren Balmoral seasoning. Transfer the sausage mix to a piping bag and cut a hole in the tip to your desired thickness. Pipe the sausage onto the puff paste. Beat the eggs and brush the paste with a pastry brush to seal. the paste.
Score the tops of the the sausage rolls with the back of a fork and brush with the beaten egg. Cut the rolls to your desired size and bake 350 degrees for about 15 minutes or until golden brown.
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The first night we were in England we stayed in Lavenham in a cozy little cottage. We had been traveling for about 20 hours and were exhausted. My family passed out, but I went to the local shop and bought a bottle of Rose wine and a package of sausage rolls, went back to the cottage and enjoyed every moment of the evening with my feet up, wine and rolls. Going to make these for Easter appetizers :))
As an American with English parents, I grew up with sausage rolls and love them. I've watched probably a dozen videos on RUclips on making sausage rolls, and this is by far the best. It's also the first one where a piping bag was used, which seems like a great idea I never thought of before. Next time I make sausage rolls, I'm using this method. Thanks!
I didn't know of using a piping bag either.
But I can tell you, this 50% Welsh / American boy is definitely going to make his own "puff" pastry when he tries this recipe.
Thank you so much Chef,this video was very educative and nice
As a Canadian with British parents, I agree! Sausage rolls are the ultimate lunch, placed in an air fryer they’re absolutely delicious. Toss some mustard or hot sauce on top and you’re happy as a clam
Thanks for sharing. You are a great chef. I'm just going to make them today.
When I was a broke student in London, a Greggs sausage roll was one of my favourite things to eat. Great vid chef!
Can relate, I did the same. It's a shame that Greggs is now basically a cheap coffee shop, they used to do such a great variety of fresh made sandwiches, breads and treats. I'm always a little disappointed by their selection these days. Their sausage rolls are still great though!
I like them because they’re nice & salty!
Rfffff you for free
i loved the large sausage rolls my school made in the late 90s served hot for 50p ! oddly they had a citrus taste to them which i actually loved
2:42, if u wanna go budget for seasonings ,the cheapest own brand sage and onion stuffing mix always works great as a filler+ seasoning ! also works great in burger mix
How much do you add?
That's a great tip, totally makes sense thank you
I love the tip about scoring the pastry and doubling the sheets. I do a pork based mince and add apple, fennel seed and finely grated carrot.
Do you use whole fennel seed or do you grind them up?
@@nexussever i use them whole but sparingly
Just before putting the sausage meat down, I use a line of marmalade. It adds a really nice sweetness and flavour that compliments the sausage meat. Definitely need to make some more!
Sounds good with marmalade
Totally trying that!!
Mustard Pickle works well too.
Eww, i like my sausage rolls not messed about with.
This sounds great. Thank you, I will try it.
I love how one of your mottos is that you should always make it your way. You give advice and tips then say that you should experiment. Like with the seasoning in this video. That is the best thing about your tutorials as they are much more casual and friendly hehe !
As a retired chef, one can never stop learning. When I do a batch of sausage rolls i add stuffing mix and they go down very well, (even by me)
Sounds good I need to try that!!!
@@janholly3961 Hi Jan, yes i mix the stuffing in hot water then when cool mix it in with the sausage meat, roll it out into a long sausage and then add it to the rolled out pastry, I use shortcrust pastry not a keen fan of puff pasry, (I get into such a mess when eating) lol Love your singing bye the way x
I just love you and your channel! A native Texan here who misses the delicious sausage rolls found in the UK. I just ordered your seasonings and can't wait to try making this. Texas is blessed to have you. Thank you for sharing this with us common folk. Xx
I love the idea of a Texan eating sausage rolls, haha, seems so funny to me. I, a Londoner, have made a few Kent Rollins cowboy recipes, so I guess it goes full circle 😂
@@adamford7808when I went to college in Oklahoma, all of the donut shops served sausage rolls but they were wrapped in a savory form of donut dough instead of puff pastry
Gimme a T for Texas!
Love from Manchester UK
Same here! Texas born and raised… my grandmother was from England though so I grew up eating these. My favorite!
@@terranceramirez4816those are called Kolaches or “pigs in a blanket” if I’m not mistaken. All the donut shops here in Texas have them. I’m sure Oklahoma is the same with that as it isn’t too far away.
I’ve never seen any kolaches with ground meat like this though so maybe they have a different name.
I've never doubled the pastry, I'm going to have to try that. I also put sharp cheddar in them, that's delicious too. Thanks for sharing 🙂👍
oooooooh!!! Thank you for that tip, will have to try that, next time!
Always wonderful to watch Darren at work. So professional and a great teacher.
love your videos darren! great insights into history of the different foods you present
"How long to they last?" "I don't know, an hour? Everyone's eaten them". I lost it. Love that part.
Back in the '70's (mid '70's) we would butcher around thanksgiving time(3rd week of nov.) making our own lard,sausage,and scrapple. Much in the way you talk of.On certain occasions we would sugar cure hams. These things are certainly a lost art here in America. We don't put pride in our food anymore and we should. Just as you pride yourself in cooking for the royal family,my people prided themselves in cooking and passing on the tradition of butchering and preparing meats and such for the winter. Simplicity is the key! love your vids!
I'll take 6 of those right now, thank you ! My mouth was watering while watching you make them. They're really simple to make.
When we were children in Suffolk in the 1950s a winter entertainment was to go on a 'winter picnic' to the grey and pebbly coast. After exploring the beach and its breakwaters, we'd sit on the deck of a beach hut - often with a cold, blustery wind whipping around our ears - and tuck in to our picnic. The meal would include soup and sausage rolls cooked by our mother from scratch - using shortcrust pastry, IIRC - wrapped in foil and newspapers to keep it all hot.
Bonfire Night/Guy Fawkes was the other time for hot sausage rolls, along with soup and baked potatoes in their jackets, oozing with butter.
Something about the contrast between cold wintry weather and piping hot food, eaten in the open air, is so incredibly comforting and fun.
I had no idea how easy it was to score the pastry! You made a lovely design…I plan to make these…❤️
I’m from Pennsylvania (Dutch area) and our pigs in a blankets are a sausage rice mixture wrapped and cooked in cabbage. So interesting to see how we all have a pigs in the blanket but they’re all different.
Also called "stuffed cabbage " or halupki (sp)?
That sounds like a wonderful gluten-free option!
They look AMAZING! Love your videos and stories of your time at the palace!
I can't wait to try these! Easy ingredients, quick and oh! the CRUNCH! 💕
Your videos are fantastic! So easy to follow along and your stories are super entertaining and I always look forward to watching. Thanks for being a wonderful human being 😁
I love your videos and the stories. Your tips and encouraging people to make their own. Thank you for sharing Chef McGrady. Please keep the videos coming.
Thanks Darren 👍 😊. I love watching you cook. Together with all the interesting food information and your anecdotes about the Royal Family, Harry, William and Princess Diana. You bring it all and them all back to life in your recollections, accounts and experiences. For Princess Diana fans and loyalist, it's an invaluable real treat to hear about who she was and the way she was.
Interesting that you went to America after her tragic and premature death. I heard in one of the Documentaries on her last days that she was planning to settle over there because she liked the way the Americans treated her.....
Thanks for your utube videos. You really cheer me up in these difficult days x
Hello Mary
How are you doing today?
Can't wait to make this! Thank you Darren.
I'm subscribing because you didn't try to force us to make our own puff pastry. I'm American and have never had a sausage roll before but this looks delicious. I'm going to try it.
Because others are forcing you to?
I'm with you. Life's too short...
Milkywhite enjoy our sausage rolls 😁
@@chucky2316 I tried it with frozen puff pastry and found it tasteless, made a homemade puff pastry, same result. Finally, I did these with a real croissant dough and they were absolutely phenomenal. I've realized that puff pastry is bland and gross.
@@MilkyWhite1 you enjoyed a British snack that is the main thing.😁 Love a sausage roll fresh from the bakery in the morning as the day wears on they get a bit hard and crispy.
I love Darren's instructions. They are no fuss and very clear.
Uk, Yorkshire based here - I was brought up on homemade sausage rolls (my Mum learned to make them at school in the ‘60s) and she always makes them with her own shortcrust pastry. So I always make shortcrust sausage rolls too - delicious :)
Darren, you bring back the warm fuzzies with this one. My dad would make these a wee bit smaller for Hogmanay including the ruff puff pastry, but, not the sausage filling. He would make enough that he could freeze some for us later for Burn’s Night even though we always had the traditional haggis after we had been to Scotland. He has been gone the last few years and prior to that his health wasn’t the best so it has probably been 10/15 years since the homemade sausage rolls. His trifle was to die for. I hope you and yours had a wonderful holiday season.
Thank you for your wonderful recipes So easy to follow and your nice stories about the royals👍
Never would have thought to score them with a fork, such a perfect touch. Thank you for sharing your creativity. Merry Christmas!
Ah Darren! Those Sausage rolls look relally comforting and refreshing! I've not made a sausage roll homemade before, but have always got them from the local butchers (free range) and they are delicious! Considering this I might make my own sausage roll now teaching me that it's quite simple to make. Thanks for sharing these delicious but simple snacks!...
Love your videos. Been trying to show my son how English foods can be so good. He loves sausage so I know he'll love your sausage rolls. He also wants to get your seasoning. Thanks for making videos, they are such a treat!
Kitchen hack: Buying a large sandwich bag, filling it with whatever you want and cutting the corner off with a scissors works well as a piping bag. And plus you can use it as a sandwich bag for when you're not piping! (Make everything in your kitchen pull double-duty. Alton-sensei taught us no uni-task devices!)
I dislike that hack...every single time I need to use a zip lock to pipe anything it inevitably splits a seam or rips. I gave up and just bought good piping bags.
Never trust a skinny chef. Darren has our absolute total full trust. Best recipes. Great instruction. WONDERFUL. Thank you.
Outstanding, love the tutorials. Greetings from Ireland 🇮🇪
Those look excellent, I'll have to give them a try! Thanks Darren!
I accidentally happened upon your channel, and I am so glad I did. You are delightful - love you! I enjoyed your sausage pastry recipe. Thanks so much!
Welcome aboard JB
I would get these at the British Emporium in Grapevine, Texas and loved them with a nice salad. Glad I have a recipe.
I agree with the pastry version, I have tried to make flaky pastry with limited success but it is not expensive to buy and it is always totally uniform in dimensions. I have been making sausage rolls for 30 years for my family, usually for sporting events or Christmas time. I like to add sage and nutmeg to my filling. Never added bacon but I will next time. I also add a little Panko bread crumbs and some Worcestershire sauce and balsamic vinegar and brown sugar when I pre-cook the onions before mixing with the filling. To each their own but I always get smiles when they come out the oven and as you say, they are gone before they can be critiqued.Thanks for posting.
LOVE your cookbook!
They look amazing definitely going to make these, great video Darren! Hope you're well!
Thank you Darren! Plan to make these for my family Christmas dinner! Love how motivating you are and welcome the ability to have fun with the recipe and try different seasonings/fillers based on other's personal tastes. The bacon especially was a great touch, definitely adding that to mine. Merry Christmas and Happy Holidays!
I lived in the UK for many years.I make mini- sausage rolls every Christmas morning for my family served with Dijon mustard for dipping and mimosas while opening gifts and they r all gone before I can even make the next batch to put in the oven! Never any leftovers.One year I thought everyone was sick of them and I didn't make them! They complained for a year about it! Especially all the kids,who were now adults. We are big on Christmas traditions.I use Pepperidge Farm puff pastry sheets but I use while still cool to get max puff.I also use egg wash.I cheat and use a variety of pre-cooked frozen sausage (if I made them more often than once a year I wld make sausage filling like you do).Mine do not look as precise as yours but they always taste good.Thanks Darren.
They look wonderful! I’m going to make them! Thanks Darren!💓
Always easy to watch and follow. Thank you for sharing.
Simple & Easy thank for sharing. I will Definitely Try Them
I appreciate the use of pre-made pastry, though one day I need to try making it myself. These look so easy, and I think I might make a batch for Easter. Always a pleasure watching you prepare a new recipe🙄💗👏
Hello
Look up a good recipe (technique wise) for 'rough puff' - simple, but the trick is doing it COLD, and many layers. 😊😊
This is going on the Christmas party list for real thanks Chef
Thank you, this is a Christmas tradition in our family. I will try your recipe. Cheers
Thank you, your method for the rolling and cutting makes so much sense, rather than cutting squares prior to filling and rolling. I used your method to make my 1st batch of English Sausage rolls for the family and they were a smash hit. You have new fans from the USA. Now trying to order the seasoning mix and its sold-out. Thank you.
I only ever made sausage rolls at Christmas time by adding sage and onion to the sausage meat, I use an all butter recipe for quick flaky pastry. I normally only kept it to Christmas because it was so messy - rolling the filling into sausage lengths and lifting it on to the strips of pastry - but you have simplified it soooo much so thank you :-) I am going to try your way now!
One of my favorite little snacks. Never knew how to make them till now.
I always buy them.
I just discovered you and I really like this channel. I am learning English and I like cooking. Your videos very efficient for me. You speak very clearly and beautifully, I love British accent very much. Thank you, you are a good cook and Englishman ♥️
Just made them. Oh so good. Thank you for the recipe.
I normally saute the garlic with the onions, use manuka-smoked bacon, and pop in some Herbes de Provence, but I love the sound of your seasonings! I might have some dried juniper berries in the cupboard somewhere.....
Thank you for the recipe , your instructions are very good , it looks very delicious . ❤️
Great tip on the pastry chef!
Good tip on the frozen puff pastry for the sos rolls. Thank you chef.
I would eat anything you made! Looks very good! Thank you so very much.
Great video! Glad to see a new episode. I think I will attempt this with an improvised alternative meat, maybe a seafood stuffing combination. Meaning, a collage of fishes with added egg, (well dried) spinach, and spices. 😁
My grandmother used to make sausage rolls for Christmas. She used pie crust and premade sausage meat. I'm going to try your recipe next Christmas
I love your sausage rolls recipe!
I’m veg but always love all Darren’s videos. Such enjoyable presentation and a most lovely personality. Cheers, Chef and all who read this❤️🇬🇧 🇺🇸
Edit: cheers Winston too
Thank you for sharing this recipe. I made some of this over Christmas and they came out really well. Very tasty 👍🤤🧑🎄🎄💖
Love sausage rolls. I make a shortcrust pastry to wrap around the filling. Thanks for the video.
It looks absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Chef Darren, you have read my mind! Will be attempting this.
Delightful presentation and bet they taste delicious!
Thank you, Chef! They look wonderful 😃
I'm here in the northwest corner of the United States (near Seattle) and was eating a sausage roll fresh from the oven as I watched this video. Mine are beef rather than pork, and perhaps a bit spicier than usual in the UK, but other than that are true to the idea. *Thanks for a great video!*
We in the US have bacon wrapped shrimp called angels on horseback...funny how food passed back and forth is like a game of telephone
This is the best sausage roll recipe I’ve ever seen…not daunting…im married an aussie and always say sausage roll made at home is the best…so i learnt through this and its the best…i put garlic sweet paprika oregano n basil salt n black pepper( coz i cant buy your seasoning) and to tell you honestly chef… it was gone in seconds… now this will be added to my own recipe..thanks heaps chef!!!
Excellent instructions. I'm making them now for a Christmas party.
Darren, I love your presentation, and your personality. I will definitely try these, great tip to use a piping bag. Take care and look forward to the next one.
Done this many times!
It’s a winner with all the family!
great presentation
Made these tonight! I used a plant based sausage (Impossible ground sausage) with onion powder, paprika, garlic power, sage, salt, and pepper. They were fabulous!
How long did you cook them? I love the Impossible brand- the ground version makes a mean meatloaf.
Ooh they sound lovely
So……. You didn’t really make sausage rolls. Sausage by definition is made from meat. Vegans🙄
@@barryc9115 Well, first of all, don't be rude. Second, I am not vegan. Third, have a blessed day.
@@lindseystraley9596 I wasn’t being rude, I was being factual. Sausage by definition is meat
my mouth is watering watching this. will have to make some!
Always enjoyable to watch.
Delicious!😋. Thank you Darren
I used game sausages we had made and frozen previously: one was wild turkey with a Thai twist, and the was other wild boar turned into something like a marguez. Very nice change from how we usually eat them!
I miss those so much. I’m going to make these.
Thanks, will try
I made some they were great thanks for the videos
This channel is everything 'R O Y A L T Y' that I desire...Love this channel and the Chef's warm personality...
I also just found him, I subscribed on this video alone. The production, camera work, character, charm, comedy, I could go on and on. How this man doesn't have his own show on TV must be because he doesn't wont one? Wish I knew what Juniper Berries taste like or where to find them...
Can't wait to try. "I miss me sausage roll and Jolly old England."
This is awesome and looks pretty easy!
Darren just wanted to say have followed your channel for a long time now. Really enjoy your content and stories i am a foodie so love the insights to the royal family. I am Irish not a fan of Royalty or anything like that lol but i find it all very interesting! Take care and look forward to your future vids.
Yum gonna make these with my home made sausage recipe.
Cracking recipe, Darren. Thank you. Each to his own. I prefer short crust pastry. I like to spread a bit of English mustard on the pastry before putting on the sausage meat. Also seasoning the sausage meat with salt and black and white pepper only. My late Ma used to snip along the top with scissors to allow the steam to escape. As you say - whichever way you cook them, they don't last long!
looking forward to making it~
Look so good love watching you xx
Sincerely, I watch this channel because I love Mr McGrady dishes, they so appetite giving for I🤗 & my lack of appetite has drop.
We used to get sausage rolls at the Sidney Bakery on Vancouver Island on annual vacations when I was a kid. Never had one as good as they were.
I have used frozen pastry for years now, it comes flat here in Australia so no crease lines. I cook some onions in Worcester sauce and add to the sausage meat and then add more Worcester sauce. When the kids were young I used to add some breadcrumbs to make the mixture go further, but these days I dont need to do that. They are really delicious and I make them quite a lot, I prefer them cold but most Aussie's prefer them warmed up.
Really beautiful and looks delicious
Great rolls, Chef.
Finally got my Chef Darren McGrady's Seasoning Collection today! YAY!!! I'll be making Sausage Rolls in the morning! WOOHOO!
Bravo! TYVM!
Thank you for a great video