Making Sausage Rolls!

[palsgraf_polka]

I am the only person bringing something even remotely British/Irish to our St. Patrick's Day potluck at my office tomorrow. I am making traditional English sausage rolls.

I'm taking pictures as I do it, I'll post them later. I'm at my parents' house, and we're eating some for dinner. We made two test rolls earlier to see if we preferred them cooked with mustard inside or no mustard, and they were delicious.

Pictures to come later!

ETA: Pictures!

Comments

[emt420.livejournal.com]

Please also post your recipe if you have one.

[palsgraf-polka.livejournal.com]

http://allrecipes.com/Recipe/Marks-English-Sausage-Rolls/Detail.aspx?src=etaf

We made some key changes: We par cooked the sausage in the microwave about 1:45 min because in the test batch the sausage was just a tad undercooked.

Don't put them in the oven really cold - let them sit on the counter in the baking pan for maybe 4-5 minutes first - they puff better in the oven. We cooked them for 30 minutes, but my mother's oven runs a little slow.

3 packs of puff pastry and 2 lbs of sausage made 36 rolls. They taste good with crunchy whole grain mustard (just a smidge) in each one, but we decided to make all the ones after the test two to not have mustard and people can add them later. What you see on the pictures is beaten egg on the pastry.

They're really good!

[emt420.livejournal.com]

I made Scotch eggs once, and they turned out very good, but for some reason, while in the refrigerator after cooking, the eggs gave off a strong sulfur smell. It dissipated by the time they were ready for eating, but it worried me for a while that they might be bad.

[palsgraf-polka.livejournal.com]

In order to remove the sulphur smell from boiled yolks, you plunge them into ice water immediately after boiling them, IIRC.