Home made recipes 2. Cheat sausage rolls. (874 views, 33 replies)
have you not got a oven ? <br> no need to soak the sage the sausage juices will be adequate to rehydrate them (sausage contains water I know as I make my own) if you have some onion in the house finely dice some and ad to the sausage mix to make sage n onion sausage roles
@payno <br> Forget to mention the (did buy one) onion, did not think anyone would suggest using it, anyhow that's a start, will do what you have said. <br> Onion put in raw i guess, dumb question. <br> Since last night i have been getting very " paranoid " about using the flower (to stop stuff sticking to the hands ye), got no apron but it's not just that, by the time i have finished with using a " tiny bit " the kitchen will probably look like a drug factory. <br> <br> Thanks for the reply, that's a start. <br>
@payno <br> Could not taste any of the sage (a all two gram dried), maybe soaked in water/stemmed ye. ?
@PureVodka🍺 I only use fresh herbs <br> there cheap to buy a small plant I think I paid £1.50 for the sage / thyme / rosemary and £5 for a very small bay tree and had them for years so very good value
@payno Hmm Looked for the pre grown pots a week prior to making up. That's why i used the dried ones. <br> Big thanks for letting me (the info as well) know about the flour.
flour lasts about 6 months www.eatbydate.com/other/baking/ho... <br> might be a good idea to buy some fresh flour you don't want to be eating weevils
@payno Was looking at the flour (for something else) when in the supermarket but using flower for this was right at the back of my mind. <br> The flour i have is sealed and just happens to be in a freezer/sandwich bag and has always been in a dry place and it looks fine. <br> If there is any of thease little things, how long will they last a 200 C. <br> Do have a little tub of baking soda, could that be of any use? <br> <br> Thanks for the advice. <br>
@PureVodka🍺 no baking soda is to make things rise sprinkle some down the front of your pants see if it works
@payno lol <br> Remember it's just to stop any of the pastry sticking to the hands and worktop. :)
@payno It's bicarbonate of soda (salty), thats a no go. <br> Looking like i will be having a sausage sandwich lol.
Wrapped up and put the old flour in the outside bin. <br> Bought a bag of plain flour from shop, smallest they had was 1 1/2 Kg hmm. <br> Going to do this tomorrow, the pastry is wrapped in a freezer bag (in the fridge) and should not dry out. The sausages will be okay for a few days...turning into a kitchen drama this.
Pastry has not dried out and i'm about to roll it into sheets. <br> This is where the start could be a quick finish, at least i'm a little tanked up (need the stress releaf), going to be fun reading this tomorrow. <br> The updates on this maybe funny, but i'm going to do what @payno has suggested. <br> Wish mi look, do i need it.
Update: <br> To start with, even tho i had well cleaned the new rolling pin, it still had f*cking glue on it from the bar code label, luckily i have a load of clean/brand new sponges in with the rough scarring part on one side...rolling pin glue free...there are d*ckh*ads, rolling pin + food durrr why not just use a pull away tag on it. <br> Anyhow all the 500 gr puff pastry block has been rolled into (odd size) sheets and wrapped in food bags + put in fridge + whilst i wait for the shrinkage and have a can of beer ...has for stuff sticking to the work top,hands and rolling pin...no go, i did a good job...also there is not loads of flour every where...YET... <br> <br> Need to calm down and then start on the sausage meat and stuff. <br> <br> Will update. <br> <br> Edit: Kempt thinking about sex is that normal.
Update:
<br> Took the skins of the saugues using a bread knife (two min job) slicing down the center, this type of bread knife i have is very versatile, you can run it across your palm without a nick/scratch...it has grooves on it a bit like what you would see on a round meat slicer blade (another time).
<br> Now when it comes to P/Vs measurements, I've put what i would call a (very) lot of black pepper with the sausages which i have mixed into one ball with half a small finely chopped onion and about 2 gr of " dried " sage, which in my eyes is like adding half a garden's worth of herbs...the taste of thease is going to be???
<br> One thing that is peeing me off at the mo is holding the sausage meat...it's sticking to my hands somemert rotten.
<br>
<br> Have calmed down but i'm having a lot of trouble focusing on what i'm doing, have drank a bit and if their is not a update on this within the next hour...well lol. ...
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@PureVodka🍺 <br> Made up and put the rolls in the Microwave at 200 C fan (fan of course) for 10 min with a 1 1/2 min fresh hold to see how much they brown, have basted in skimmed milk (i'm VERY drunk but listening to some good music lol, the police great tunes). <br> Will update. :)
@PureVodka🍺 <br> Update: <br> 10 min in, there okay, going to leave for a further 5 min at the same temp. :)
@PureVodka🍺 Now i'm doing another 5 min at 220 c ,hmm will it be a f*ck after all and it's not all of them.
@PureVodka🍺 <br> Nearly there, going to do for another 5 min at 250 C, hmm a bit high.
@PureVodka🍺 This is realy turning into a duck, put in/on for a further 5 min 200 C oven and 3 min 200 C oven combined with the grill. <br> Not happy, will update
@PureVodka🍺 The meat has WELL cooked, the pastry is fu*king s*it, i will name and shame you mother f*cker greedy b*sterds, brand name f*ck You, look forward to the post to come on the net one way R a f*cking nother, get of your yacht's you mother f*ckers, wasting and insulting me and my time. <br> F*cking creeps, blame me challenge my cooking methods of this s*it passtery.
@PureVodka🍺 <br> Put the last lot in at 220 C for 22 min and 220 C with combi grill (which i should not need) for 3 min, i f*cking know already they are just going to be s*it as the first lot.
@PureVodka🍺 More crispy but have their f*cking risen on the top has they should have nooooo, they b*llocks....f*ck um.
@PureVodka🍺 <br> Final update: <br> The sausage rolls turned out PURE crap...rating = Binned them. <br> The good news is, had no hangover but the lips were a bit dry, nothing a bit fruit juice can not sort out.;) <br>
Try BBQ Chicken pizzaburgers ... from oetker , very good and only a few minutes in the micro-wave haha . BEST food ever!!! BBQ Chicken or Salami or Diavolo (spicy) pizzaburgers. I eat them all the time. And sausage rolls here in Belgium are 0,50 cents to 1 euro for a single and 2 euro for a double , in the store or at any bakery here ready to eat , also you can freeze them and micro-wave them later. A lot less mess and stress PureVodka lol , and more time to see a good movie, I wish I could send you some could build me a teleport machine maybe?
@freddy6666 ***also you can freeze them and micro-wave them later.*** What a great post, with so much info...need more of. <br> Many Thanks. :) <br> <br> <br> p.s. Long time no speak, hope you well bud, with the lungs and at, chat more on that in the other thread/topic ye some time...take care. ;)
On my wall pics you see them Pizzaburgers from dr Oetker , the best food ever and my main food source , A pizzaburger a day keeps my hunger away ... I have atleast 100 to 150 pizzaburgers in my freezer at any time yeap a bit of an addict I guess.
Same to you , with the E siggs and stop smoking thats hard so respect !! I don't know if they sell pizzaburgers near you ( in the U.S. ) they dont sell them or maybe they started now , I eat them every day , easy and fast 2 minutes and the pizzaburgers is done and 2 minutes to eat them , can't get any more easy than that. Tomorrow They gonna deliver another 50 here so the freezer stays full
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God
Made some sausage rolls up some years back with similar ingredients named below.
Then i used just " plain pork " sausages and a pack of " pre rolled " puff pastry sheets if i remember right.
They did turn out okay and some of my friends did not believe i had made them up at first. That's the only time i have ever made thease up.
Bought in ingredients.
1Lb of low fat (72% pork) " Cumberland " sausages.
Only decent ones i could find - but the flavour could be a prob ye/no.
1 Kg of (frozen) puff pastry in 2 500gr blocks, will be using 1 of them, guess a lot of it will be wasted but i do aft to roll it out (it's about 2 cm thick lol).
Bought a jar each of garlic powder and garlic granules which i needed to get in anyhow, as i ran out ages back, great for cheese on toast.
And one rolling pin, never had the need for one as i know NOTHING about pastry making, made some frying batters up in the past, that's all, have a bag of flower which must be about 6 years old.
...
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