I've been looking at the recipe for Ash's Granny's Sausage Rolls for ages and waiting for an opportunity make them, but you don't eat mini sausage rolls every day (although I may start too).This weekend I finally got my opportunity as Sian was having people over for a party.
I got straight to work (as soon as they left the house for lunch) and was very excited! I didn't know what sausage mince was, turns out it's really weird, but super fun to squeeze out of its little packet. As always, I chopped the garlic really fine as we don't have a crusher, and mixed everything together...easy.
The recipe says to cut the pastry sheets in half and before I started, I looked at them and was imagining rolling them so I could figure out the best way to cut it in half. I got that sorted out and kept mixing and stuff. When it came time to cut them I couldn't remember which way I'd decided on and was trying to figure it out again...and then realised they're square, what a doff.
Anyway, I got over that and began wrapping the rolls up. I think the first couple I did were way too full and were huge and looked like they might burst. It said you'd need around 4-6 sheets of pastry, but by the time I'd used up most of the mixture, I hadn't even used three sheets. I made it last the three but some of them were mainly pastry and very little meat, whereas the first ones I made were distinctly chode-like which probably isn't what you want in a sausage roll.
I was a bit nervous about cooking them because I wasn't sure if the meat would cook inside the pastry, but they turned out really well. I think I cooked them for about 20 minutes or so and they were really good. Crispy and delicious and effing addictive!
I gave them to Sian and her friends and I think they were a hit! I headed off to a party with a couple of B grade celebrities and had a great night. I had hoped there would be some left over so I could eat them when I got home drunk, but there weren’t any, which I guess is a good thing. The overall feeling I got from everyone seemed to be that they were better than the ones you buy in a shop! Larnie even said they were so good you didn’t need any sauce! I am kicking goals lately!
Yum. Highly recommend you make them.
Tips: Don't overfill the pastry sheets – also, maybe best not to refer to food as ‘chode-like’
Music: Basement Jacks
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