First Sausage Rolls ...

[Meryl]

We always buy ready-made puff pastry, either from the fridge counter or frozen. It's just so difficult to make at home. It's really handy having some stored in your freezer for when you suddenly get a 'hunger pang' for a savory or sweet pie dish.
I've used it in the past for making sausage rolls but I cheated and used hotdogs as a filling instead of sausage meat mix!

 

[pictonguy]

When I think savoury, the first three things that come to mind as things that will enhance savoury are 1) Asian fish sauce 2) Worcestershire sauce 3) Marmite or Vegemite.

Savory to me means something you wouldn't describe as a dessert and isn't sweet but leans more on the meaty and spicy side, also might be described as having umami like a fish sauce, mushrooms, soy or cheese. Describing something as savory is a pretty broad statement.

 

[gerardj]

We always buy ready-made puff pastry, either from the fridge counter or frozen. It's just so difficult to make at home. It's really handy having some stored in your freezer for when you suddenly get a 'hunger pang' for a savory or sweet pie dish.
I've used it in the past for making sausage rolls but I cheated and used hotdogs as a filling instead of sausage meat mix!

isn't that pigs in a blanket ?

 

[Meryl]

Yes, it probably is!
That's a cute name "pigs in a blanket".
Over here they call them "wurstel in camicia" (translated into English: frankfurters in shirts).

Do you call them frankfurters in US like they do in UK?

 

[pictonguy]

Yes, it probably is!
That's a cute name "pigs in a blanket".
Over here they call them "wurstel in camicia" (translated into English: frankfurters in shirts).

Do you call them frankfurters in US like they do in UK?

In Canada they're called wieners or hot dogs. Also pigs in a blanket are hot dogs or wieners wrapped in pastry.

 

[caseydog]

Thanks @dragnlaw - as mentioned I just have to figure out the flavor/taste now but think I got it okay. The more I do thebetter they will become hopefully

I do have to try to find soome sheet puff pastry though - that Pepperidge Farm stuff is okay but sheet would be better I think.

With all the herbs and spices you added to an already seasoned sausage, I don't know how it could be "bland."

For my personal tastes, you ruined it with the ketchup, but I only use ketchup on fries/chips.

CD

 

[caseydog]

isn't that pigs in a blanket ?

There is a lot of variation and names for these things. In Texas, bakeries will often call a sausage (in casing) wrapped with dough and baked a Kolache or Sausage Roll. In other places, it is a Pig in Blanket. In other places, a Pig in a Blanket is a sausage (or hot dog) wrapped in a pancake. It can get confusing.

CD

 

[User0204]

read this again its all in how you handle it.

you can leave the dough on the paper , press it out flat with a pin or bottle and use the paper to roll them.

Thanks, I didn't know that as I don't think it was previously mentioned.

They have a rough appearance because you used too much flour under the dough, then failed to brush it off before eggwashing the top.

Actually - I didn't use ANY flour at all. ANy flour that was there was put on by the company not me. I didn't fail to brush it (the flour) off before egg washing it because there was no flour ontop of the rolls to brush off.

Regardless of anything though - I would prefer to use flat sheets rather than folded. It is all just personal preference I think.

 

[taxlady]

We always buy ready-made puff pastry, either from the fridge counter or frozen. It's just so difficult to make at home. It's really handy having some stored in your freezer for when you suddenly get a 'hunger pang' for a savory or sweet pie dish.
I've used it in the past for making sausage rolls but I cheated and used hotdogs as a filling instead of sausage meat mix!

That's one of the reasons I bought some ready made puff pastry. But, the instructions say to let it thaw in the fridge overnight. That's not gonna help with getting that sudden craving dealt with soon. It's one of the reasons that danged puff pastry has been sitting in my freezer for many months.

 

[dragnlaw]

I cannot think 12 hours ahead much less 24.

 

[User0204]

Heck, I kept mine in the fridge and laid it out on the kitchen bench for half an hour before I made the rolls. It certainly felt soft enough and thawed out after that ...?

 

[taxlady]

I cannot think 12 hours ahead much less 24.

So, how do you deal with frozen puff pastry?

Heck, I kept mine in the fridge and laid it out on the kitchen bench for half an hour before I made the rolls. It certainly felt soft enough and thawed out after that ...?

How long were they in the fridge from frozen? I am assuming the stuff you bought was frozen.

 

[User0204]

So, how do you deal with frozen puff pastry?

How long were they in the fridge from frozen? I am assuming the stuff you bought was frozen.

Mmm not all that long, a couple of hours I geuss from the store to the bench? Yep, it was - it was this stuff:

 

[dragnlaw]

So, how do you deal with frozen puff pastry?

Ask me no questions, I'll tell you no lies.

 

[User0204]

Ask me no questions, I'll tell you no lies.

Now THAT just begs to be persued

 

[taxlady]

Ask me no questions, I'll tell you no lies.

 

[taxlady]

Mmm not all that long, a couple of hours I geuss from the store to the bench? Yep, it was - it was this stuff:

View attachment 67611

Thank you. I'll use that as a starting point.

 

[User0204]

Thank you. I'll use that as a starting point.

Something to work from - actually, I'll tell you exactly if you like. I'm going to make some more rolls tonight and will use the second sheet of pastry from yesterday that has been in the fridge obviously.

 

[Jusa]

Yes, it probably is!
That's a cute name "pigs in a blanket".
Over here they call them "wurstel in camicia" (translated into English: frankfurters in shirts).

Do you call them frankfurters in US like they do in UK?

I have heard that term used here before.

 

[User0204]

Yeah I think the term is more a British Empire term. It is used a bit in Oz as well but have never heard it used here till tonight :

Just on a side note - things like Pigs in a Blanket aren't what we Aussies would call "Sausage Rolls"

Okay well, am going to try more snag rolls tonight and will be adding some extra things such as a small amount of Rosemary, Onion Salt, regular salt and splash of Worstershire Sauce to the other ingredients and see what we get I will be using the rest of the sausage from yesterday attempt and yes it has been refridgerated

That way I don't ruin a whole roll of sausage meat if it all goes bum up