© ejmorris 2002
Ingredients for 16 sausage rolls
1 c all-purpose flour
1/2 tsp salt
1/3 c vegetable shortening (use unsalted butter if you want very rich pastry)
ICE-COLD water (anywhere from 2 Tbsp to 6 Tbsp)
250gm ground pork
1 Tbsp dry bread crumbs
½ tsp sage
¼ tsp pepper
¼ tsp chicken bouillon powder (or salt)
½ Tbsp olive oil
- Pastry: N.B. It's important to handle this pastry as little as possible. Mix the flour and salt together in a bowl. Cut the shortening into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly with your hands until it is pastry consistency. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)
- Handling it as little as possible, roll out the crust on a lightly floured board. Put crust in the bottom of a pie plate. Flute edges. REFRIGERATE AT LEAST ONE HOUR. It's the refrigeration before baking that does the trick. It makes the pastry flakier.
- Mix pork, bread crumbs, spices together well. Roll into 16 narrow cigar shapes.
- Heat oil in a cast iron pan and fry the sausages until they are browned nicely. Set aside to cool.
- Roll out the pastry into a large round that is 2 or 3 mm thick.
- Cut the pastry in wedges like a pie.
- Place a sausage at the wide end of one of the wedges. Tuck the ends over the ends of the sausage. Roll up and place point side down on a cookie sheet. Repeat....
- Put the unbaked rolls in the fridge until just before you will be serving them.
- Bake the sausage rolls for 15 to 20 minutes in a preheated 400F oven until the pastry is golden brown. You may have to turn the sausage rolls over half way through the baking. Serve immediately.
The sausage meat can also be formed into patties to make American breakfast sausage.