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Kim Shook

Sausage Roll Question

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@Kim Shook  Thanks for starting this topic and @JohnT  thanks for the recipe!

 

Kim, what kind of sausage did you use?  Is it heresy to skip the cut up veggies?  I'm hosting a Christmas Brunch on Sunday and I'm wanting to make these.  And, also, are these ok at room temperature?  The guests that I am having are usually running late lol.  Or, I guess I could pop them in the oven when they get here, but I kind of like to have everything ready.

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Just wanted to report in on the sausage rolls that I made from the link that @Anna N shared just upthread here. 

I posted a photo over in the savory baking thread here and have since had an opportunity to bake them directly from frozen in the CSO.  Steam-bake @ 400°F for 20 min worked very well and I believe they were more evenly browned than when I cooked off a second batch (again from frozen) on convect-bake @ 400°F, which required a few more minutes.   In both cases, the temp of the sausage meat in the middle of the little rolls was 200°F or a bit higher so I assume they were safely cooked. 

 

1 hour ago, Shelby said:

And, also, are these ok at room temperature?  The guests that I am having are usually running late lol.

In my opinion, they are OK at RT, but much better warm.  If you use the CSO, you could always have a small plate ready "on time" and then cook up more when late comers arrive.  I believe they should reheat very well in the CSO but sadly, (or perhaps happily for my waistline xD) Trader Joe's puff pastry is sold out for the year at my local stores so I can't conduct further experiments!

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1 hour ago, Shelby said:

And, also, are these ok at room temperature?  

Much, much better warm. 

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7 hours ago, Shelby said:

@Kim Shook  Thanks for starting this topic and @JohnT  thanks for the recipe!

 

Kim, what kind of sausage did you use?  Is it heresy to skip the cut up veggies?  I'm hosting a Christmas Brunch on Sunday and I'm wanting to make these.  And, also, are these ok at room temperature?  The guests that I am having are usually running late lol.  Or, I guess I could pop them in the oven when they get here, but I kind of like to have everything ready.

I just used Jimmy Dean regular.  I skipped the veggies and they were sublime.  We had them again today for lunch.  I rolled them, refrigerated the long rolls until firm, cut them into maybe 1 to 1 1/2-inch pieces, froze those and then put them into bags in the freezer.  That way, you can cook just what you need.  Put them on parchment or non-stick foil lined baking sheets, let thaw until the dough is still chilled, but not hard, brush with beaten egg and bake at 400F for about 15-20 minutes.  I agree they are better warm, but why not get them all cooked a little bit before your guests arrive and them pop them back in the oven for 5 minutes?  

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Is there ever any sharp cheddar cheese added or would it all melt out during baking?  Just wondering.....

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19 minutes ago, Shelby said:

Is there ever any sharp cheddar cheese added or would it all melt out during baking?  Just wondering.....

 I am so glad I keep smelling salts handy because I needed them.  Cheese! Cheese! They are sausage rolls not bait for mouse traps. Horrors. xD

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Just now, Anna N said:

 I am so glad I keep smelling salts handy because I needed them.  Cheese! Cheese! They are sausage rolls not bait for mouse traps. Horrors. xD

Ok.  Point taken.

 

 

  I was just asking for a friend.......:ph34r:

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2 minutes ago, Shelby said:

Ok.  Point taken.

 

 

  I was just asking for a friend.......:ph34r:

This is eGullet. I think gilding the lily is quite acceptable. :B xD

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11 minutes ago, Toliver said:

This is eGullet. I think gilding the lily is quite acceptable. :B xD

Gild the lily. Leave the sausage rolls!  

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1 hour ago, Shelby said:

Is there ever any sharp cheddar cheese added or would it all melt out during baking?  Just wondering.....

Ok, don't tell @Anna N this, but I've sprinkled the egg wash brushed pastry with a little grated Parm and that was lovely.  However, I really agree that Cheddar just wouldn't go.  Cheddar goes GREAT with those little cocktail sausages that you make pigs in a blanket with (and they are SO much better made with puff pastry than with Crescent roll dough), but it just doesn't go with sausage roll, in my opinion.  

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Like I said, it was just a distant, dumb friend that wanted to know....   :ph34r:

 

 

 

 

:D

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3 hours ago, Shelby said:

Like I said, it was just a distant, dumb friend that wanted to know....   :ph34r:

 

 

 

 

:D

I'll be your scapegoat Shelby.  I'll admit to wondering about the cheese , I've never had an authentic sausage roll, only pigs in blankets! 

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Posted (edited)
3 hours ago, Shelby said:

Like I said, it was just a distant, dumb friend that wanted to know....   :ph34r:

 

 

:D

 

Well, if your distant, dumb friend is really set on the idea, Google could lead them to several recipes that put cheese either in the roll, under the sausage or on top of the rolls or both so it does seem to work.

I was introduced to sausage rolls by a coworker from the UK who always brought them to our holiday pot-luck lunches so the non-cheese version is the only one I would call a sausage roll,  particularly at this time of year.   If you happen to be in the position of introducing anyone to the sausage roll, I strongly suggest you consider the power you wield and remember the power of tradition xD


Edited by blue_dolphin (log)
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I'm considering putting all of my cheese on the porch whilst I make and bake the sausage rolls.  Wouldn't want even a whiff to get on them.

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Posted (edited)
1 hour ago, Shelby said:

I'm considering putting all of my cheese on the porch whilst I make and bake the sausage rolls.  Wouldn't want even a whiff to get on them.

 I have always known you as a very wise woman. 


Edited by Anna N (log)
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