due to public outcry and demand... here is my recipe.
just remembering this is a 'bit of this' and a 'bit of that' type deal......
I get about 500 g of sausage meat- it does about 3 trays of sausage rolls - about 6 - 7 sheets of puff pastry.
1 onion,
2 carrots
parsley and basil - fresh if poss
1 stock cube
EITHER 2 cups breadcrumbs OR 1 cup or potato flour or 1 cup self raising flour
2 eggs
big sqeeze of tomato sauce - or a tiny tin of tom paste
- beaten egg for glazing
rock salt for top
In big bowl put the sausage meat - put on thin rubber gloves ( and don't think kinky thoughts....) - finely grate in 1 onion, 2 carrots, chop up basil and parsley - a few handfuls of them - and crumble in 1 stock cube ( chicken is good) squish that about alot and give it a good mix.
crack in 2 eggs and squish it about
I used to put in 2 cups of toasted bread crumbs - but with Age gluten intolerant - I now put in a cup of potato flour - but you can put in a cup of self raising if you like - or the bread crumbs.
Squeeze in tomato sauce - or put a tiny tin of tomato paste in.
now give it your final squish!
I like to make small sausage rolls for parties - 1 mouthful type deal - so cut a sheet of puff pastry into three lengths and separate.
In the middle of line - plop in sausage roll mix so it is evenly distributed along in a line - about 1 cm high - maybe more.
stretch one side a little and pull over the top of the meat and then roll underneath. cut into 4 pieces and mark on top with a cut.
you can sprinkle rock salt on top - or glaze with brushed egg.
put in oven 170 till they are brown - about 10 mins
for gluten free - I have used the mountain bread wraps which are made from gluten free grains. they need to be wet slightly on both sides before putting the meat into them - and then glazed with a little oil.
it makes a crunchy crusty roll - but if faced with NO sausage rolls or these - Adrian prefers these anytime.
