I am pleasantly surprised that you are still doing videos, came to my mind again after I lost you some YEARS ago. Great so see that you are still going strong!
Hi Keef! Im from Ireland and I live in Mexico. I was just saying to my wife that im really craving a good sausage roll. Knew you'd defo have a recipe and you didn't disappoint mate! Definitely giving this a go.
Sausage rolls look smashing mate. I love the Greggs ones, but more as a cheap(ish) snack, and not the pinnacle of sausage rollness, I like them because they are cheap and cheerful. Just thinking about your audio issue, do you use a boom mic? Because I cannot speak highly enough of the rode wireless go, which is what I use. Amazing audio and no faffing about with cables. Worth the money in my view mate. Always a pleasure to see the radiant Mrs Keef cooks too!
I use a Rode VideoMicro mounted on an invisible gantry above my head. I think the issue on this was either the jack plug from the extension cable or the mic input on the camera - I've given them both a good clean. I wouldn't mind the Go but dosh is tight at the moment.
I us asda's own label sage and onion stuffing for my rusk, quick bliz in the mini food chopper to make into bread crumb sized bits or pour the stuffing mix in a ziploc bag and beat it with the rolling pin or meat tenderizing hammer. I also go heavy on the pepper using white and black pepper as part of my spice blend which also includes garlic and onion granules and the dreaded MSG. I semi freeze the pastry before using the lattice cutter on it and really apply pressure to cut it all the way. To make the wash i only use the egg yokes with a pinch of MSG and salt. I use the seperated egg whites to make some meringues which will also go in the oven. If possable i will also use the oven to bake loaves of bread and anything else i can for food prep for the following days, char siu, slices and pasty's being the normal choices along with chicken nuggets for that nights supper. Thank you for your recipe i will give it a try and get the missus to do some testing. take care God bless One and All.
Nice one Keef. I couldn't stop laughing with you getting your knickers in a twist. That's what comes of cheating on the pastry. My Thai family get me doing my Delia Smith sausage rolls every Christmas, using her pastry recipe. With the usual temperature here at 33c most days, pastry can be a problem. I tried ready made puff pastry once and cocked it up. I stick to Delia's recipe. I like your sausage meat recipe. I've run out of skins as my lovely wife cleaned out the fridge and threw my three years old salted skins out. Sausage skins don't grow on trees here, but when I get some I'm going to make your Lincolnshire sausages. I always look forward to your videos. Keep em coming. I'm still giggling.😂😂👍👍
The sausage roll recipe in Delia Smith's Christmas book is indeed superb. I much prefer her flaky pastry to 'proper' puff pastry and I actually freeze the butter solid before I make it! I seem to spend most of Advent making batches of Delia's sausage rolls for the freezer. Fortunately, I live in Lincolnshire and it's very easy to get good sausagemeat from a butcher. Where I'd differ from Keef is that I would load the sausagemeat with a decent hit of ground black pepper and a heavy touch of ground mace. I must say, Greggs sausage rolls are very unpleasant to my palate.
Hi Keith, hope you and Mrs KeefCooks are both keeping well! I don't think anyone is doubting that hoke made sausage rolls are better than Greggs, but its a convenience food, usually bought when out shopping and feeling a bit peckish.. On a bitter cold winter day, rain pouring down, whilst shopping at the high street, you NEVER think "I'll just pop home, make some pastry, snip some sage from my garden, make my own sausage meat, lattice-ify my pastry, Prep and cook some sausage rolls, cook them in the oven for 30 to 35 ninutes, do all that washing up whilst waiting for them to cool down", do we?.... no, we think, "just pop into Greggs, buy a coffee and sausage roll, and eat it NOW"!!! Yours did kook and I'm sure taste delicious... I make similar, but add a little chilli jam for an added depth of flavour!!
Thanks for that video. Always good advice is never work warm pastry. If it gets near room temperature put it back in the fridge for an hour. I have been making my custom sausage rolls for years with Italian hot sausage meat, Panko breadcrumbs, Lea and Perrin's sauce and onions all cooked in a skillet then cooled for rolling. I like to buy flaky pastry because it is a lot of time consuming work to make. We just got back from a vacay in England, Scotland, Ireland and Northern Ireland and did eat some reasonable (?) sausage rolls from regional shops and of course, from Greggs. They obviously make to a price. Mine would cost much more than 1.20 Pounds Sterling. Thanks for that.
Kudos on your whiz mathy-mathy skills! And here in my part of the Benighted States (California), some pointy-head knob came up with the same tax scheme regarding cold vs heated comestibles. So if get a sandwich and want it heated, uptick the price. For crying out gently!
Hiya Mrs Keef! 👋 Good to see you. 😊 I ate Greggs back when it was only in Newcastle so no idea what it tastes like now, but we're lucky to have reasonable sausage rolls available from our favourite supermarket here in Alberta, and which is owned by the Weston family of British origin so they sometimes sell traditional things we don't see available elsewhere. They look a bit like that Greggs one... 🥴 Another Keef recipe to save in my savouries, traditional, and pies, pasties and sausage rolls folders. Yum.😋 I loathe making fancy pastry so a favourite food I can create with packaged stuff is very well received. I might actually try my hand at this but I'm glad I don't have a lattice roller. Too tempting, and I would certainly destroy my expensive ready made stuff. Well done Keef. They look so damn good I can almost taste them! 😊👍👍👍
Oh Yum sausage rolls, I've been stocking up on mince pork, pork belly fat & ready made flaky pastry in the freezer. Also got three sage plants in big pots growing too. I'll be onto this recipe over the weekend. I've got two 'Savory' plants I grew from seed earlier in the year too & they're ready for harvesting. I'm sure you did a recipe with savory, I'll have to check your vids. Thanks Keef.
The only time I can remember mentioning savory is the video for Newfoundland Jiggs Dinner, although I didn't have any at the time. I've subsequently bought some online and I'm a bit 'meh'. ruclips.net/video/c6VDM72lSHo/видео.html
This reminds me to make some sausage rolls, not done in a while, I basically do what you do but would never try and make them fancy with that roller thing!, still entertaining!
I’ll definitely try this. To be honest I used to like greggs but it’s got garbage in last 2 years - a pasty or sausage roll costing 80p is now 2 quid and as you say they are always clap cold now - I didn’t know about the law passed, I thought they were saving energy because of the cost 😂 just noticed recently how cold they are.
Greggs, like most mass market prepared foods, are 'just bland enough to not offend' why they end up so popular. I had a fantastic sausage roll in Wales once, had apple and black pudding in it!
Stottie cake has a very distinctive texture and taste. Despite promises from supermarkets and 'artisan bakeries' I haven't tasted the real thing in 30 years. Though a few efforts were at least edible. I'll be trying this. As for pease pudding - I regard those who haven't tried it as seriously deprived. Not too long ago I almost convinced a young assistant at a Tesco deli counter that she was breaking the law if she offered sliced ham without the option of pease pudding. An older and wiser assistant warned her I was taking the wee-wee. Especially given they did have pease pudding and it proved to be just fine. But a warning. That canned stuff? Give it a miss!
Hi Keef, yours look lovely, i don't like Greg's sausage rolls either. That ready made pastry is a god send. I usually use Richmond sausages as they are the only ones I like
I see my mistake, i just open the spice jar and let some fall in to the meat, ditto with herbs, plenty of ground pepper, and if it looks a bit pale i add more of the same.
I have fond memories of eating a sausage roll and drinking a cold 1 cal cola for lunch. Salty or not the quality and look of yours was superior than Gregg’s ❤️👍🏼
I had the misfortune to dissect a sausage roll from Greggs, instead of eating it out the bag. I took it home and served it on a plate, knife and fork not good.
i'm from yorkshire too but i think it counts how they were made too, plus the puff pastry texture is totally different, so it matters how you react to that.
Better than greggs is quite easily achieved in my opinion. I bought a croisson from a greggs once and the inside of it was literally still raw dough, it was disgusting.
I watched a documentary all about Gregg's a few year's back now. One of the things they showed was how they make the sausage roll's. It was dehydrated powdered meat which they just added water too. Not for me thanks...
I refuse to eat at Greggs, they have the cheek to call themselves a bakery, they are not a bakery but just reheat food made in a factory. Shame as when I was younger Greggs made fresh bread, made cakes and even a small cafe to the rear of the shop. For me sausage rolls bought from out local butcher every time.
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Now that's a proper sausage roll. Excellent video!
11:05 it almost had a crunch to it, Nice!
I am pleasantly surprised that you are still doing videos, came to my mind again after I lost you some YEARS ago.
Great so see that you are still going strong!
Welcome back!
So now your franchise is ‘KEEFS’
Hi Keef! Im from Ireland and I live in Mexico. I was just saying to my wife that im really craving a good sausage roll. Knew you'd defo have a recipe and you didn't disappoint mate! Definitely giving this a go.
Good luck Andrew!
Sausage rolls look smashing mate. I love the Greggs ones, but more as a cheap(ish) snack, and not the pinnacle of sausage rollness, I like them because they are cheap and cheerful. Just thinking about your audio issue, do you use a boom mic? Because I cannot speak highly enough of the rode wireless go, which is what I use. Amazing audio and no faffing about with cables. Worth the money in my view mate. Always a pleasure to see the radiant Mrs Keef cooks too!
I use a Rode VideoMicro mounted on an invisible gantry above my head. I think the issue on this was either the jack plug from the extension cable or the mic input on the camera - I've given them both a good clean. I wouldn't mind the Go but dosh is tight at the moment.
Basic tasty food is always a winner as you know super Gastronaut and this is a total winner Mr Gregg
Yer adorable ❤Thanks for the great demonstration.
I us asda's own label sage and onion stuffing for my rusk, quick bliz in the mini food chopper to make into bread crumb sized bits or pour the stuffing mix in a ziploc bag and beat it with the rolling pin or meat tenderizing hammer. I also go heavy on the pepper using white and black pepper as part of my spice blend which also includes garlic and onion granules and the dreaded MSG.
I semi freeze the pastry before using the lattice cutter on it and really apply pressure to cut it all the way.
To make the wash i only use the egg yokes with a pinch of MSG and salt. I use the seperated egg whites to make some meringues which will also go in the oven.
If possable i will also use the oven to bake loaves of bread and anything else i can for food prep for the following days, char siu, slices and pasty's being the normal choices along with chicken nuggets for that nights supper.
Thank you for your recipe i will give it a try and get the missus to do some testing. take care God bless One and All.
Excellent video, Keef!
Goodness that looks scrumptious! Great video and a good tip for DIT sausage rolls. Nice treat to have Mres KC on the taste test!
Nice one Keef. I couldn't stop laughing with you getting your knickers in a twist. That's what comes of cheating on the pastry. My Thai family get me doing my Delia Smith sausage rolls every Christmas, using her pastry recipe. With the usual temperature here at 33c most days, pastry can be a problem. I tried ready made puff pastry once and cocked it up. I stick to Delia's recipe. I like your sausage meat recipe. I've run out of skins as my lovely wife cleaned out the fridge and threw my three years old salted skins out. Sausage skins don't grow on trees here, but when I get some I'm going to make your Lincolnshire sausages. I always look forward to your videos. Keep em coming. I'm still giggling.😂😂👍👍
The sausage roll recipe in Delia Smith's Christmas book is indeed superb. I much prefer her flaky pastry to 'proper' puff pastry and I actually freeze the butter solid before I make it! I seem to spend most of Advent making batches of Delia's sausage rolls for the freezer. Fortunately, I live in Lincolnshire and it's very easy to get good sausagemeat from a butcher. Where I'd differ from Keef is that I would load the sausagemeat with a decent hit of ground black pepper and a heavy touch of ground mace. I must say, Greggs sausage rolls are very unpleasant to my palate.
Hi Keith, hope you and Mrs KeefCooks are both keeping well!
I don't think anyone is doubting that hoke made sausage rolls are better than Greggs, but its a convenience food, usually bought when out shopping and feeling a bit peckish.. On a bitter cold winter day, rain pouring down, whilst shopping at the high street, you NEVER think "I'll just pop home, make some pastry, snip some sage from my garden, make my own sausage meat, lattice-ify my pastry, Prep and cook some sausage rolls, cook them in the oven for 30 to 35 ninutes, do all that washing up whilst waiting for them to cool down", do we?.... no, we think, "just pop into Greggs, buy a coffee and sausage roll, and eat it NOW"!!!
Yours did kook and I'm sure taste delicious... I make similar, but add a little chilli jam for an added depth of flavour!!
In my opinion, your sausage rolls look far better. Cheers, Keef!👍🏻👍🏻✌️
Thanks for that video. Always good advice is never work warm pastry. If it gets near room temperature put it back in the fridge for an hour. I have been making my custom sausage rolls for years with Italian hot sausage meat, Panko breadcrumbs, Lea and Perrin's sauce and onions all cooked in a skillet then cooled for rolling. I like to buy flaky pastry because it is a lot of time consuming work to make. We just got back from a vacay in England, Scotland, Ireland and Northern Ireland and did eat some reasonable (?) sausage rolls from regional shops and of course, from Greggs. They obviously make to a price. Mine would cost much more than 1.20 Pounds Sterling. Thanks for that.
Kudos on your whiz mathy-mathy skills! And here in my part of the Benighted States (California), some pointy-head knob came up with the same tax scheme regarding cold vs heated comestibles. So if get a sandwich and want it heated, uptick the price. For crying out gently!
Hiya Mrs Keef! 👋 Good to see you. 😊
I ate Greggs back when it was only in Newcastle so no idea what it tastes like now, but we're lucky to have reasonable sausage rolls available from our favourite supermarket here in Alberta, and which is owned by the Weston family of British origin so they sometimes sell traditional things we don't see available elsewhere.
They look a bit like that Greggs one... 🥴
Another Keef recipe to save in my savouries, traditional, and pies, pasties and sausage rolls folders. Yum.😋
I loathe making fancy pastry so a favourite food I can create with packaged stuff is very well received.
I might actually try my hand at this but I'm glad I don't have a lattice roller.
Too tempting, and I would certainly destroy my expensive ready made stuff.
Well done Keef. They look so damn good I can almost taste them! 😊👍👍👍
Well, Greggs have done an amazing job of world domination but I'm sure that's been at the expense of pleasing the lowest common denominator.
@@Keefcooks Alas, too true. 😥
I put sage like you and finely chopped onion
Oh Yum sausage rolls, I've been stocking up on mince pork, pork belly fat & ready made flaky pastry in the freezer. Also got three sage plants in big pots growing too. I'll be onto this recipe over the weekend.
I've got two 'Savory' plants I grew from seed earlier in the year too & they're ready for harvesting. I'm sure you did a recipe with savory, I'll have to check your vids. Thanks Keef.
The only time I can remember mentioning savory is the video for Newfoundland Jiggs Dinner, although I didn't have any at the time. I've subsequently bought some online and I'm a bit 'meh'. ruclips.net/video/c6VDM72lSHo/видео.html
My mum makes sausage rolls too, but I have to admit to being a total heathen - I love cold ones 😮
This reminds me to make some sausage rolls, not done in a while, I basically do what you do but would never try and make them fancy with that roller thing!, still entertaining!
Great, but if you want to take them to a higher level, add some chopped green apple (and maybe some grated onion) to the mix. Superb.
The onion maybe, not the apple. Personal taste, of course.
I’ll definitely try this. To be honest I used to like greggs but it’s got garbage in last 2 years - a pasty or sausage roll costing 80p is now 2 quid and as you say they are always clap cold now - I didn’t know about the law passed, I thought they were saving energy because of the cost 😂 just noticed recently how cold they are.
Greggs, like most mass market prepared foods, are 'just bland enough to not offend' why they end up so popular. I had a fantastic sausage roll in Wales once, had apple and black pudding in it!
Stottie cake has a very distinctive texture and taste. Despite promises from supermarkets and 'artisan bakeries' I haven't tasted the real thing in 30 years. Though a few efforts were at least edible.
I'll be trying this.
As for pease pudding - I regard those who haven't tried it as seriously deprived.
Not too long ago I almost convinced a young assistant at a Tesco deli counter that she was breaking the law if she offered sliced ham without the option of pease pudding. An older and wiser assistant warned her I was taking the wee-wee. Especially given they did have pease pudding and it proved to be just fine.
But a warning. That canned stuff? Give it a miss!
Hi Keef, yours look lovely, i don't like Greg's sausage rolls either. That ready made pastry is a god send. I usually use Richmond sausages as they are the only ones I like
Richmonds are the Boss lets face it people!
Homemade is always best especially as approximately 20 per cent of a Greggs sausage roll is made from pork.
Cold sausage rolls are vile, Greggs are ok warm, homemade they need to be cooled slightly for the best flavour, yours look fab Keef 😊
The Keef ones looked a lot better. Tomato sauce is a must fot sausage rolls.
Why isn’t a sausage role a whole sausage in pastry otherwise it’s just sausage meat roll
It's just to confuse people. We do a lot of that.
I've not seen any of these.. closest thing is pig in a blanket here, lol
Once again, two countries divided by a common language. British pigs in blankets are small sausages wrapped in bacon.
@@Keefcooks Yup! Ours are small pork links in bread. 😂😂
I see my mistake, i just open the spice jar and let some fall in to the meat, ditto with herbs, plenty of ground pepper, and if it looks a bit pale i add more of the same.
If you want your channel to really take off you should do some outtakes of all the cock ups lol
I used to do that - didn't work though
I don't know this for a fact, but I suspect that everything Keef's is better than anything Gregg's.
I've just heard from Greg's saying that they offer a course on cooking sausage rolls.
Really?
Dipped in tom soup is my fave
I have fond memories of eating a sausage roll and drinking a cold 1 cal cola for lunch. Salty or not the quality and look of yours was superior than Gregg’s ❤️👍🏼
I had the misfortune to dissect a sausage roll from Greggs, instead of eating it out the bag. I took it home and served it on a plate, knife and fork not good.
Clearly you are from Yorkshire as sausage rolls are far better served cold. Well done Keith they lol good.
I don't believe it's a geographical thing - purely personal preference.
i'm from yorkshire too but i think it counts how they were made too, plus the puff pastry texture is totally different, so it matters how you react to that.
Better than Gredds is not a very high bar. Try adding curry powder to the filling it works really well.
.
Better than greggs is quite easily achieved in my opinion.
I bought a croisson from a greggs once and the inside of it was literally still raw dough, it was disgusting.
Not watched yet but huge call Keef!!! CrazyBaker is best so far. Cheers mate.
Pork Wellington sounds posher ..
Those have gone up to £1.20!
Christ I've been out the country for too long
We are being royally screwed on the price of everything.
I fully agree with you, and yours are way way better than Greggs. And I think you’d be a better chancellor than that clown Osborne.
Ive nade my own sausage roll with proper butcher sausage. A different experience
I watched a documentary all about Gregg's a few year's back now. One of the things they showed was how they make the sausage roll's. It was dehydrated powdered meat which they just added water too. Not for me thanks...
Sounds delish!
Put it back in the fridge, warm pastry is a no no
I do NOT frequent these s@#=e shops I went once years ago😢 never to go again?🤮🤮🤮from BIGMICK IN HULL 👍
Well that’s no saying much 😂😂.. but these do look a bit special 👍🏻👍🏻
what a pastry disaster, although the end result looks good
'Pastry disaster' - what are you talking about pls?
Ta.
Last time i got a sausage roll from gregs it was vile and I'm pretty sure it didn't contain any meat.
❤it😅😂😂😅😅
Anythings got to be better than Gregg's (🤮), these look good
I refuse to eat at Greggs, they have the cheek to call themselves a bakery, they are not a bakery but just reheat food made in a factory. Shame as when I was younger Greggs made fresh bread, made cakes and even a small cafe to the rear of the shop. For me sausage rolls bought from out local butcher every time.
Hilarious
wish I'd 10 inches instead of this great big thing....
LOL I have no idea what you're talking about!
I believe you can do better, also