It's sausage roll season again. Well, all year is sausage roll season as far as I am concerned but at Christmas there is something about a sausage roll and a mince pie that just seems to fit.
I have a few sausage roll recipies that are all basically sausagemeat wrapped in pastry, my question is - is sausagemeat just ground meat (pork or whatever) or does it have anything added to it that makes is specifically sausagemeat?
Well when I make my sausage rolls here in the states I always add sage/minced onion and breadcrumbs to make them taste more like the Traditional English sausage meat I remember back home.
It's sausage roll season again. Well, all year is sausage roll season as far as I am concerned but at Christmas there is something about a sausage roll and a mince pie that just seems to fit.
I have a few sausage roll recipies that are all basically sausagemeat wrapped in pastry, my question is - is sausagemeat just ground meat (pork or whatever) or does it have anything added to it that makes is specifically sausagemeat?
It needs to have fat and starch added to it.
Here's a recipe for a basic banger (from Farmhouse Cookery).
2lb very lean pork, finely minced.
12oz shredded suet
8oz fresh white breadcrumbs
1/4 tsp grated nutmeg
1 tsp powdered sage
1/2 tsp powdered thyme
1/2 tsp powdered marjoram
1.5 tsp salt
1/2 tsp black pepper.
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