Brennan (My Grandpa, Keeny Brennan's, parents) residence in Kalgoorlie
I started making sausage rolls about a-year-and-a-half ago. I had been wanting to make them in forever, but I never knew how. And every time I would ask my Grandma Campbell (my Dad's Mum) how to make them, she would say, "Everyone knows how to make sausage rolls", to which I would reply, "I don't" and she would say, "They're so easy Nerissa".... And that is about as far as the conversation would go. I would get frustrated and feel like I was 4 again, asking her "But, WHY Grandma?" to which she always would say, "Because Y is a crooked letter" (she always stumped me, I never knew what to say to that. The point, I do believe! I also shut up quick smart when I would ask what was for dinner and she would say "a wigwam for a gooses bridle". Huh?! Total brilliance! I'd love to hear what old sayings your Grandparents gave you! They're always so awesome, especially across countries..).
- Anyway, it was like she was holding back some secret information that she didn't want to share with me, with that ever present twinkle in her eye! I felt like this because her sausage rolls are the best. AND she also used to own a pie shop (nb. Australian pies mean meat, not sweet!) where she made both pies and sausage rolls, (among other sweet deliciousness), so I knew she was an expert. Finally, I got a little bit of info from her. Like, that she used to roll out her dough through a hand-wringer but that that got too much work, so she jimmied up a motor to the wringer and let it do all the work. And how much butter you should use in puff pastry, and why you may as well just buy the pastry because who wants to do all that anymore? And how she used to buy 'pie seasoning' to make her pies taste so good, but then they stopped making it, and pies were never the same. THEN she started telling me all about vanilla slices... although I may have to have another consultation on that because I can't remember a thing - there was too much drool going on to actually take it all in.
Anyway, I didn't really get any sausage roll info that was particularly useful, so I just researched them for myself. I bought the pastry and tried out a few things. I am very popular when I make these. And let me insist that they taste awesome with the home made tomato sauce!
So, for anyone who loves Sausage Rolls, but doesn't know how to make them, here you go... My secret ingredient for both pies and sausage rolls? I don't mind sharing it. Vegemite.
Next try? Jamie Oliver's Sausage Rolls.. Bet they're awesome (and he uses bought puff pastry too!)
1 lb sausage meat (ground pork, or you can use actual sausages and cut them out of the casing. The more seasoned the meat, the better. If it isn't seasoned, season to your taste - salt, pepper and whatever you like!)
1 small onion (if you want!)
2 eggs (one for pastry, one for mix)
1/3 cup milk (milk & breadcrumbs aren't mandatory, they just beef out the mixture)
1/2 cup breadcrumbs
2 sheets frozen puff pastry
~ basically all you really need is the meat and the puff pastry. Everything else is to taste, so experiment!
~ chop onion finely, mix with meat & 1 beaten egg
~ mix milk and breadcrumbs until milk is absorbed, add to meat mixture
~ divide pastry sheet into 3 along folds (the sheets that I get are folded into thirds, if yours aren't, just make long strips)
~ put meat mixture along middle and roll up like a log (I spread vegemite on the pastry first)
~ seal with brushed egg
~ cut to the size you like - they can be fairly long, or bite size (party sausage rolls we call them!), and pierce a steam hole in each
~ brush with egg or milk
~ bake in a pre-heated oven (350 f) for 20 - 30 minutes, - until puffed and golden brown
~ serve with tomato sauce (ketchup) - there's a great recipe here from the ledger!