Puff, puff, puff and more puff (pastry and all things sausage)

Sausage rolls

Now why?, when they can be bought in the shop (pretty much all shops at that)

a) these taste better

b) not difficult to do

c) really!

Soooo ingredients (be prepared to write this mammoth list down!)

• Packet of puff pastry (pre rolled, lighter fat one available if desired)
• 6 sausages (I go for premium, minimum of 75% meat content, check those ingredients peeps)
• 1 egg beaten (thrashed, whisked what ever one prefers)

Method:

Strip the skin off the sausages

  

Roll pastry out of the packet and split horizontally in half, lay 3 on each half in a line up to the front, leaving enough to roll. Egg the back and roll back wards.

Cut into desired size.

Spray a tray with cooking spray (saves the faff of greaseproof/baking paper) and align rolls and egg wash.

Now I have a fan assisted electric oven and find 170 plenty hot enough and place the tray in the bottom 3rd so pastry cooks but does not burn, for 30 mins.

Now you can get as creative as you like, I have added stuffing, grated apple, cranberry sauce, cooked chopped bacon, fried onion and so on with the sausage meat. You can roll them smaller and use chipolata sausages for a finer roll. You can use flavoured sausages, made some cracking ones using pork and chili sausages.

Enjoy xxxx

(oh and a quick by line costings, 12 pack sausages £2.55, pack of puff pastry £1, 1 egg 35p = makes 12 rolls approx 0.22p per roll!!) 

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Deep filled lunch rolls.

I hate making lunches, I find it tedious and repetitive. I also get fed up with the moaning about what I have made them, so I now do this........

Deep filled lunch rolls

So to start with you need some rolls, any will do however I have found that the plumper the roll the easier it is to fill, crusty rolls are the best, however any will do the job.

Slice the top of the roll off, thickly enough to use as a lit, but not so that you loose most of the roll.

Then carefully strip the inside of the roll out, making a well in the middle (save the bread removed for a later use (will blog that later))

Then start to layer in your fillings.

 Now I cant stand a dry sandwich, so mayonnaise or salad cream is a must, so I always put in a filling such as, tuna mayonnaise, egg and mayonnaise, cream cheese. you can be as inventive as you like. Below is mini cooked sausage sliced, with grated cheddar and 1 tbsp of mayonnaise.

Layer this in.

Then, pop the lid back on, wrap quite firmly in clingfilm, I add labels, just to save the complaints of the sandwich roulette! 

A few hints and tips:

• Ensure you buy/use things that will not go out of date in the week the rolls will be used
• Wrap entirely to ensure the bread does not dry out
• Thin slicing of ingredients mean you can get more in
• Use up stuff in the fridge, you know that rouge courgette, thinly slice and fry gently in oil and drain, then use as a sandwich layer
• Make several different ones, so 3 of one, 3 of another etc
• Make as many as you need, or go over so that if you fancy a quick lunch you can grab one yourself
• Perfect for those impromptu picnic!

LUNCHES xxxx

What to do at lunch times?

So dinners are planned for the week, what to do about lunches!

Packed lunches

For those at school/work I bulk make lunches (Sunday afternoon, or if like today cream crackered from being at a horse show, tomorrow!).

I purchase takeaway boxes from my local cash and carry.

So into these go pasta salads (recipes at a later blog date)

Bread Rolls

 

Deep filled bread rolls, (full guide at a later blog date) wrapped clingfilmed and in the fridge, all labeled.

Jacket potatoes

 

Simples, depending on the size of the spud, 5-8 mins per side in the microwave, remember to pierce the skin several times first. Go for your life with fillings, tuna and mayonnaise, beans and cheese, coronation chicken (again will blog up at a later date).