D'Open Kitchen

COOKING FOR THE SOUL

Sausage Rolls

Name: Sausage Rolls
Ingredients: 1 each Egg; 2 sheets Puff Pastry; 1 each Egg; 250 g Chicken/Pork Minced (Fatty); 250 g Beef Mince (Fatty); 1/2 each Onion (Finely Diced); 3 cloves Garlic (Minced); 1/2 each Carrot (Grated); 1 tbsp Mixed Herbs; 2 tbsp Tomato Sauce; Splash of Worcestershire Sauce; Optional: Flour

Recipe by

Trish yee

Sausage Rolls, a venerable staple of pastry-based fare, exemplify the harmonious blending of savory ingredients within a delicate pastry casing. This culinary creation features a seasoned sausage filling, often a fusion of ground meat and complementary spices, encased in flaky puff pastry that achieves a satisfying contrast of textures.

Crafted with precision, the preparation of Sausage Rolls entails the meticulous wrapping of the seasoned filling within the pastry, followed by precise baking to achieve the ideal balance of crispiness and tenderness. The amalgamation of flavors within the sausage filling contributes to a rich and flavorful interior, complemented by the buttery and light quality of the pastry.

Sausage Rolls offer a versatile gastronomic experience, suitable for a variety of occasions, from casual gatherings to elegant events. Often enjoyed as appetizers, snacks, or even a light meal, these rolls pay homage to the fusion of technique and taste, creating a blend of textures and flavors that transcend time and cultural boundaries. As a cherished fixture in the realm of pastry offerings, Sausage Rolls stand as a testament to culinary expertise and the art of pastry craftsmanship.

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Course Appetizer

Cuisine British

Ingredients

1 each Egg
2 sheets Puff Pastry
1 each Egg
250 g Chicken/Pork Minced Fatty
250 g Beef Mince Fatty
1/2 each Onion Finely Diced
3 cloves Garlic Minced
1/2 each Carrot Grated
1 tbsp Mixed Herbs
2 tbsp Tomato Sauce
Splash of Worcestershire Sauce
Optional: Flour

Instructions

Mix your meats, 1 egg, onion, garlic, carrot & mixed herbs to make your sausage mix. If it is too wet, you can add pinch of flour as you mix to dry it up.
Cut up your puff into halves, roll your sausage mix into the puff pastry long wise - then seal the edges w/ egg. Cut each strip into 6 pieces.
Egg wash all the pieces, then bake it off for 25 to 30 mins at 180 deg C or until golden brown.

Notes

Pork or chicken - preferably pork for better flavour - chicken for halal - but must have beef either way
Mixed herbs mean whatever herbs they want.
Worcestershire sauce, not completely essential but good to have.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.