Sausage Rolls

5 Comments

I know I mention quite often about being an expat and missing certain foods at home. Despite this, my passion for food is more about just the cooking and the eating, it’s amazing how a specific smell or taste can take you back to a certain point in your life. For some reason, when I think of/smell/eat sausage rolls, it always reminds me of being at a bakery in Coleford, the small town which I grew up just outside of,  my Mum was treating my dad to some of their freshly made sausage rolls. It’s not a huge event but I remember our conversation and joining the long queue to get our goods.

I don’t make sausage rolls that much as they don’t really fit in too well with all the healthy food I’ve been trying to stick too but for a weekend lunch, soup and a sausage roll is so very comforting it’s one of my fiancé’s favourite things to have over a lazy weekend, although he did admit to me yesterday that he thinks it’s a weird combination. Please can you guys let me know whether it’s just me or is soup and a sausage roll a strange mix?!

I only made these for the first time early last summer, we had friends over for our leaving party in Geneva and I made a batch for the guys whilst they were watching the football. Gone, in, seconds, it was like they all performed a disappearing trick with them! They are so easy to make and pretty quick to cook. You can eat them cold or straight from the oven (my favourite!). All you need is some sausages and a pack of frozen puff pastry. I always throw in some additional flavours too. Here’s the recipe for the ones I made that last weekend in Geneva.

Yield: Two large sausage rolls

You will need:

  • Sausages – the type of sausage is entirely up to you but I would recommend using a standard pork sausage. No need to mess around with something that’s already great! I used 4 standard sized sausages. Skins removed.
  • 1.5 Tbsp Colmans Bramley Apple Sauce
  • 1 spring onion, finely sliced
  • Two sheets of frozen puff pastry, approx 20cm x 20cm
  • One beaten egg for washing the pastry

Preheat the oven to 180 degrees

Get the pastry out of the freezer to defrost, you may want to do this the day before but here in Singapore, I buy ready rolled sheets of pastry and once I’ve taken it out of the freezer it’s ready to go in about 5 minutes! Mash together all your other ingredients except the egg. Lay your pastry on a baking sheet and place half your sausage meat mix in a line down the centre of the pastry. Brush the edges with the beaten egg. Fold over both the bottom and the top edges of the pastry and lightly press down to stick them to the egg wash, this is to encase the ends and ensure no precious filling spills out! Brush your new top and bottom edges with egg before folding each side over to cover the sausage meat. Carefully flip over and place on a baking sheet so that the pastry edges are on the underside and cannot be seen before making some gentle slits along the top with a sharp knife. Cover the top in one final layer of egg wash. Repeat with the second sheet of puff pastry and the remaining sausage meat. Pop in the oven for about 20 minutes until cooked through and the pastry is golden. You can transfer to a cooling rack for later but they are so much better eaten right away. Simply slice each roll into 5 or 6 pieces for party finger food.

SCC Sausage Rolls Folding 1

Bangers and Bulgar

Leave a comment

‘Remember, remember the 5th of November, Gunpowder, Treason and Plot’ It’s the most well known song that relates to Guy Fawes Night. This is the first year in a long time that I have missed a display on bonfire night, there doesn’t seem to be anything happening in Singapore but I have fond memories of watching displays previous years. Wrapped up in hats, scarves and gloves it seems a world away from our life here. Apart from sparklers, I always think of slightly burned sausages when I think of bonfire night. I have no idea why as my Dad would probably gasp at the prospect of a sausage being given such disrespect. I had tried to find some decent sausages here in Singapore and finally hit the jackpot a couple of weeks ago when I found a packet of British Sausages in the freezer section of my local supermarket. From a farm in the home counties they really are a taste of England. The last couple of weeks I’ve been eating a lot of grains, pulses and wholewheat. I always thought that Bulgar Wheat was really boring and tasteless, but cooked with the right herbs and spices it can be really full of flavor. It’s also a pretty quick dinner and to top it all off, this week is British Sausage Week, what better excuse do I need to open a packet of good old british bangers!

Here’s my recipe for Bangers and Bulgar

What you’ll need for two people…

100g Bulgar Wheat, this will need a good wash to take away any bitter taste

25g Raisins

1 tbsp Olive Oil

1 Red onion thinly sliced

2 Cloves of garlic

1 tsp Cinnamon

1 tsp Garam Masala

25g Toasted Pine Nuts

One large pack of fresh coriander, roughly chopped

4 Sausages

SCC Bangers and Bulghar Ingredients

Get the sausages cooking as they’re going to take the longest. While they’re having a sizzle, take a small sauce pan and heat the onion and garlic until soft. This should take just over 5 minutes. Add a little salt and pepper along with the cinnamon and garam masala and cook for another couple of minutes. Meanwhile, place the bulghar and the raisins in a sauce pan, cover with water and boil for 5 minutes. Once cooked, drain and mix with the cooked onions and garlic, add the pine nuts and serve with the sausages cut into chunks.

SCC Bangers and Bulghar