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 Sausage Rolls Recipe Comments Page 1

We've received too many comments to include all of them on the main sausage rolls recipe page. So, the older ones are included on this page below.

From: Tiffany
20 January 2010
Thank u for the sausage roll recipe. I used it and make sausage roll in school.

From: Andrew
30 January 2010
A Brit living in Norway - great to make some British soul food - the children loved them, good recipe, well explained with good photos.

From: Not known
3 February 2010
Great to see lots of expats hogging the stoves!! I am a brit living in Mexico for 10 yrs now, I get my sausage meat made for me at local butchers, 300 gram back bacon, 700 gram lean pork, and the very best sage you can find (I add to taste). Get butcher to grind it all up nice'n'fine.. Yumm.. Then, following the steps on here they turned out bloody lovely!!

From: Lilian
6 February 2010
Thank you for putting this sausage roll recipe up. Like Anne on 18 Dec I too have been making sausage rolls in shortcrust pastry for more than 40 years and like her - I too never know how long to cook them! Suggestion for Hayley in USA and anyone else having a problem with second-rate sausage meat - for several years I have substituted minced (ground) pork to which I have
added finely chopped onion, finely chopped sage leaves and black pepper. Some horseradish sauce gives a good flavour too. Have also occasionally mixed in some chopped cooking apple. Quantities - sorry - I just guess so different every time!

From: Darvina
18 February 2010
I live in Singapore and I am trying to make my own sausage meat. Can someone advice me if I can add breadcrumbs, eggs, mix herbs to ground pork?

From: Shannon Coombs
19 March 2010
Thanks, this really helped me and my sausage rolls tasted lovely and everyone loved them. Thnx for helping.

From: Jillian
3 April 2010
I have made a version of sausage rolls for years. I make my own pastry too, then roll my pastry like you would for a pie crust, slice it in strips. I mix brand name quality pork sausages together, sage, regular,
and hot, then put bite size pieces  of the sausage on the pastry strips, roll the sausage inside the pastry and cut them into bite size pieces. Put them on a cooling racks on a baking sheet then  brush the tops with heavy cream or egg whites and sprinkle poppy seeds on top. The poppy seeds add a great taste and presentation, and the pastry is flaky. Cook them at 375 until slightly golden in color. Baking on a rack allow the pastry to be flaky and not absorb a lot of grease.

From: Connior
27 April 2010
Nice.

From: Babu
29 April 2010
I liked the way you have put it. Thanks.

From: Charlie
26 May 2010
I have made sausage rolls from links for years but tried Italian and ground pork and like your recipe much better. However it does have a hot taste so use one fourth pound Italian and 2 pounds regular sausage. Bake 1 hour, it makes sixteen four inch rolls.

From: Fred T
3 August 2010
Sausage: Course grind 2 pounds pork shoulder, half pound belly fat, cup of breadcrumbs, cup of water, tsp of dry sage black & white pepper. Mix, regrind/mince, let stand for 10 mins so crumbs rehydrate. Crumbs and water are important for taste and texture.

From: Khadijah
17 August 2010
omg it was lovely. When I did it I used it for a skul project and ma teacher said i needed to teach her how to make it. Soo nice. Cut story short I got 99%.
 
From: Yasser
16 December 2009
Nice recipe, can I use it?
Cook it by all means and let us know how you get on.

From: Chris
18 December 2009
Made sausage rolls for the first time following instructions above. I added Branson Pickle to sausage meat. WOW will be making more tomorrow, everybody loves them.

From: Anne
18 December 2009
Thank you so much for this recipe. I have been making sausage rolls for 45 years and, although we use the same method, I have never known how long to bake them!! I am English, but moved to Canada 56 years  ago. No one in Canada makes sausage rolls like the English!!!

From: Nikki
19 December 2009
My nan makes her own sausage rolls every year but this year I said to her ill make some. I'm going to give 'this recipe a go looks easy I'm hoping :).

From: Nikki
27 December 2009
i made these sausage rolls which wasn't hard. My pastry did come out a bit hard and crunchy so not sure what happened there. Otherwise was fun to make, thanks.

From: Sofly
31 December 2009
Thank you for taking time to do this. Very well explained and it's great to have the pictures. You have saved my catering crisis!

From: Kine
9 January 2010
Thank you for the recipe.

From: Hayley
16 January 2010
Wanted to make these, but living in the USA I don\'t know which sausage meat to buy. I've tried one or two brands but they were so greasy, anyone have any suggestions??? This is one of the foods I miss from back home.
Buy good quality sausages and remove the meat to use in the recipe.

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