There are a ton of great bakeries in #Copenhagen containing all sorts of delicious baked goods (as you can imagine) however I can’t recall ever seeing a sausage roll in any of them! A stark contrast from the Gregg’s on every street corner in Newcastle which were always full of them (Oh how I miss Greggs!)! This recipe was originally going to be a sausage pie however due to the lack of #sausagerolls in Denmark (and a conversation with my brother) I decided to turn it into ‘fancy’ sausage rolls you could take on a picnic or bring out small versions of as nibbles at a party. They can be enjoyed hot or cold depending on your preference and if you want to make in advance then cut them into your desired sizes and freeze before the egg wash. You can cook them straight from frozen just remember to add an extra 10 mins onto the baking time.
I have included a recipe for puff pastry in here. Of course, you can buy it from the shops if you’re pushed for time, however I strongly advise giving it a go! It really isn’t that difficult it just takes a little time and you feel very proud of yourself when it turns out to be the most scrumptious, buttery, flaky #pastry you’ve ever made. The key of course is in the chilling. This is the reason I have recommended starting with cold butter.
When I was thinking about making these sausage rolls my mind had wandered to Italy. With all the delicious foods you find there, these are a few of the herbs and flavours that I often associate with Italian cooking, whether or not this is actually the case I’m not sure (apologies to any Italians if you strongly disagree!). These sausage rolls do have wine in them and although you simmer it for a good while, if you are making these for the family and don’t want your kids to have the ones in this recipe then I suggest splitting the sausage meat mixture into two bowls and add half of each of the herbs straight to the kid’s mixture (you could also add an onion for a little something extra if you like), and simmer the other half of each of the herbs with half the volume of wine. As in this recipe I split the pastry in two pieces to make it easier to handle you can make one of the rolls for the adults and one for the kids!
As usual I have added a few step-by-step pictures at the end to show you what I am trying to explain in some of the steps. Happy baking!
Equipment:
Rolling pin
Mixing bowl
Frying pan
Baking tray
Makes: 8 large or 16 small sausage rolls
Prep time: 2-3 hours Cooking time: 30-35 mins
Recipe:
For the puff pastry:
150 g flour
75-85 ml water
125 g cold butter
For the filling:
400 g sausage meat
125 ml red wine
1 tsp oregano
1 tsp marjoram
1 tsp dries basil
1 tsp thyme
1 tsp garlic powder
1 tbsp sugar
Salt and pepper
2 tbsp flour
1 egg, beaten
1. To make the puff pastry, first make a lean dough. To do this, put the flour in a bowl and gradually add the water. I would start by adding half and see how your dough comes together, then add the rest little by little as you don’t want the dough too sticky and may not need it all.
2. Cube the butter and place on a sheet of baking parchment. Fold the parchment over the butter and use a rolling pin to beat the butter into a square that is roughly 5x5 inches.
3. Roll out the pastry to a roughly 9x9 inch square and add the butter to the middle of it at 90° angles so it looks like a diamond and fold the pastry over. Pinch together the edges of the pastry so no butter can leak out.
4. Roll the pastry into a rectangle before folding the top 3rd over the bottom 3rd. Turn 90° so the longest edge is vertical and repeat the process so you will now have 9 layers.
5. Leave in the fridge for 20 mins before repeating the process (whilst the pastry is chilling move on to step 6). Depending on how much time you have I would recommend repeating the folding and chilling steps 3-5 times.
6. To make the filling, pour the red wine into a frying pan and mix in the herbs and sugar. Simmer on a low heat until most of the wine has evaporated and you are left with a concentrated and slightly thicker wine (though it should not turn into a syrup so don’t expect it to be too thick!).
7. Add this sauce to your sausage meat along with the salt and pepper and flour and set aside. The flour will help to soak up the extra liquid from adding the wine to ensure your pastry doesn’t get a soggy bottom whilst baking. If you think your sausage meat mixture is too wet you can add a little extra flour.
8. During the final pastry chill turn on your oven to 200°C (with fan) or 220°C (without).
9. After you have finished layering your pastry, cut it in two and roll out into a long rectangle.
10. Roll your sausage meat into roughly the right length and place on the pastry just off-centre.
11. Brush the edge of the pastry with the beaten egg and fold the other side of the pastry over, sealing with a fork.
12. Brush the top of your pastry with egg and cut into the desired size. Score the top of the sausage rolls with a sharp knife, place on a baking tray and bake for 30-35 mins if doing 8 sausage rolls. If you have chosen to do smaller, snack size rolls then 25 mins should suffice. You want the pastry to be a lovely golden-brown colour and be starting to brown underneath too.
13. It is a good idea to do an extra one to check they are ready but if you are unsure then put them back in the oven for an extra 5-10 mins with foil on top to prevent the pastry from burning.
14. Leave to cool for 5 mins before enjoying!
Bash together the butter between baking parchment
Add to your rolled out lean pastry at a 90° angle
Fold the bottom third of your pastry rectangle up and the top third over it, turn 90° and repeat before chilling
Line your sausage meat mixture just off centre and fold over, sealing with egg
Cut into 8 large (pictured) or 16 small pieces. Score and egg wash before baking for 30-35 mins
Bake until golden-brown on top and a light brown on the bottom. Wait 5 mins to cool before tucking in!
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