Growing up, I loved eating sausage rolls. I remember my first experience with such fondness. I was in first grade and going to a school where students had to bring their own lunch. One day I saw this thing that looked like bread but different. I took a bite and was kind disappointed because it just kinda tasted like bread and nothing else. I started debating whether I should throw it out or continue eating it. Cos as much as I love bread, at least with regular bread you would have some kind of spread on it whether its butter, jam, peanut butter etc. This bread did not have any of those things. I told myself to take one more bite and then make a final decision. I did and then my mind was blown. I had taken a bite of the meat center along with the pastry. I don’t remember the exact flavor profile but I remember it was delish and wanted more of it. It became the dish I requested the most from my mom.
Here in the US, there are tons of places you can find sausage rolls but I missed eating the classic British version. But am I grateful that I used to live and work in NYC cos a few years ago I discovered Myers of Keswick (located in the West Village neighborhood), a small grocery store that offers traditional British foods made in England, well other than fresh dishes like sausage rolls, Cornish pasties, Scotch eggs etc.
I went through a period where I went there a lot but now that I eat mostly alkaline foods, sausage rolls are out. Although to ‘fess up, I will admit that I had a leftover sausage roll from my class last week on Friday. But in my everyday, I do not eat land animal protein.
Anyway to get back to sausage rolls, the kiddos had a blast making them. Please check out the recipe below.
Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes.
Add garlic and continue to cook for a further 2 minutes (don’t make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
In a medium bowl, add the ground beef,
Bacon and onion mixture, breadcrumbs and the rest of the herbs and dry ingredients.
And finish off with the egg. Use hands to mix well. Set aside.
In the meantime, cut the puff pastry sheets (we used Pepperidge Farm Puff Pastry) into 6 rectangle slices. Roll them out so that they are a little wider on the short ends.
Divide the sausage mixture into 6 portions.
Roll the mixture into a log and center it on the dough. Brush one of the long edges with egg wash. Then cover the sausage mixture with the non-egg wash side first, making sure it is snug around the sausage. Then take the egg wash side and cover the sausage from the other side. The egg wash side should overlap the non-egg wash side a little bit. Pinch the dough together to get a tight seal.
Turn the sausage roll over so that the seam is face down. Brush the sides and top with the egg wash. Place in a pre-heated oven for 30+ minutes.
For this class, I had trouble finely chopping the bacon as you can see above. But the kiddos loved the sausage rolls never the less. I did learn that you need to freeze the bacon first before you can do that.
We had much better success after first freezing the bacon.