Trying 3 Sausage Roll Recipes - Which One Will Be The Winner?

*Rough puff pastry*

Ingredients

- 250g plain flour
- 0.5 tsp fine table salt
- 250g butter, chilled and diced
- 125ml ice-cold water

Method

First, I just want to emphasise the importance of keeping the dough cold at all times. Try and work fast and if at any point you think the butter is starting to melt, then stop what you're doing and place it back in the fridge to chill.

1. Place your flour, salt and butter into a large mixing bowl.
2. Rub your fingers into the butter and break it up slightly.
3. Once the butter is well coated in flour, add the ice, and cold water and stir with a spoon.
4. Once the dough starts to come together you can use your hands until you have a shaggy mess.
5. Turn the dough out onto a floured bench and bring it together. Then with a rolling pin, start rolling it out. It's important to try and keep it nice and uniform at this stage.
6. Once you have it at about 30cm x 15cm, roll the two ends into the centre so there are now three layers. Push this together, then wrap it in clingfilm and place it in the fridge for 30 minutes.
7. After 30 minutes, remove from the fridge and roll out to 30 x 15cm. Again fold the two ends into the centre like before and place it back in the fridge for another 30 minutes.
8. Repeat this step four times and you'll know it's done when all the butter streaks have almost disappeared.
9. When you're ready to use it, roll it out to about 2mm thick and use it like you would any puff pastry.

Love your kitchen mate..

It never occurred to me to use a pre bought sausage to make a sausage roll. Thanks.

Hate to tell you but, we didn’t put any salt in our hand made sausages in the butchers I worked in.

Proper Cumberland English sausages are the best.

Interesting your different methods. I can see how simple the sausage into pastry is! As a Kiwi, love making home made sausage rolls, as Aussie ones don't match up. My recipe from my mum is sausage meat, raw brown onion chopped, sweet chilli sauce, mixed herbs, grated carrot and my speciality is sesame seeds on top. No one is disappointed.

As someone who has incredibly hot hands, I can't fathom making my own pastry...

Love sausage rolls. I like the smaller ones too. There’s a Samoan bakery in Midvale, Utah that makes bomb sausage rolls. Gonna make these myself now.
Thanks Andy.
- A kiwi who now lives in L.A.

Delicious!

Hello Chef Andy and Babe. I love all 3 recipes. Thank you.

A mate of mine once made sausage rolls for me...I actually think it was his wife, come to think about it. Anyhoo. She put some mashed potatoes in them. Genius move. They were delicious. I make them similarly, these days, myself. It may take some experimentation, as I have no idea how much to add....'a bit'? Give it a go.

Another great video thank you so much! Learnt heaps ☺️

Great job! I love listening to you-your voice is soothing and both of you guys are very nice to spend my time with: now

I was wondering if you could help instruct the how to& s on pieces of meat like rack of ribeyes that you turn into a crown with the bones skinned off and the little paper hats are put on them; rack of lamb;
Oh and maybe is Osso Bucco - and lamb shanks—just how to prepare big cuts of meat that are very expensive to the right fineness for everyone— because I really don’t like pink in my meat— so sorry

My Dad ate his meat while it was still walking but I like mine right when the pink turns to gray- not tough yet- still tender- right at that sweet spot!!!

The problem with posh sausage rolls is the pastry to meat ratio is all wrong. A sausage roll doesn't need that much meat to be perfect.

You should make arayes kafta (traditionally)

can you please do a recipe showing us how to make a selection of savouries/party pies?

I’d love to try this but can’t find decent sausages in the US.

Lamb!? No way, Pork all day long!!!!!

The best sausage roll I have ever eaten was from "Bread" at Schiphol Airport.
On an early morning flight to Holland, rushing around all day, trying to get a machine running, to just getting to the Airport in time to get the plane back home, we walked past this, relatively small establishment, imagine a Posh Gregs, in the middle of the seating area. I spied, what I hoped were, golden brown sausage rolls.
I thought that I would grab one and eat it on the run to the Gate but I bought two instead and thank God I did, they were absolutely fantastic and I have no idea how they were made, what they were of, the ingredients, what "That" taste was!
I have even had the idea of flying to Schiphol Airport just buy more!
To be honest, it's a bit embarrassing to wax lyrical on here about a sausage roll!

Lucky wife

Ya know. Watching this guy makes me smile and I have no real idea why. But I love it.

cant beat a classic

These are not bad, got a family receipe that would knock yours out of the park! secret ingredients are parsley and a combination of pork and chicken minces.

I was going to ask though, do vegetarian sausage rolls exist or any decent receipes you can recommend or show us? Maybe asking too much from the humble sausage roll?

What I miss about Australia

My mom (mum) and sausage rolls

And gaytime ice cream … I don’t know why they won’t bring it here in the US

Try the pork & sage with apple.. so good!

Use chorizo instead, top or add a ceso dipping sause.

As a dutchie from the south, try bread dough as cover with a seasoned ground meat and you have yourself a worstenbroodje

Can I use milk or yogurt instead of egg 🥚 yolk for a wash?

Some recipes use bread soaked in water then water is sweezed it absorbs some of the fat from the meat what do think,?

Hi guys, love your videos. Cant help but notice the Suzuki Jimny in certain vids. I sell them new in the Upper Hunter of NSW.
Keep the videos coming.
You're an awesome chef.
Oh, and you teach Mitch to cook?
Be a good video series..

featuring sabrina the teenage witch.. doppelganger!!!

I live in Germany they go mad for sauagerolls I have made thousands of them when there’s a party everyone tells me to bring them I always make the bite size ones 👍 So it’s good to see other versions of the rolls 😍 Fun fact Speck means fat in German 👍😍

Put it in the fridge before you cut them so you get a nice and clean cut

The ONLY sausage roll worth eating, is one made with Lincolnshire Sausage meat. Basically pork with sage, thyme and a little bit of seasoning.

Easiest is best

I like how precise he is and shows you each step and explains it. And he doesn't take forever or tell you his life story. Great

3 egg yolks !

Try a kolache. Very similar but different. Find a TX recipe

Not even a slight sear on those sausages before the pastry 😢

Made the party ones for yge grqnd final. Easy peasy and damn tasty! Thanks andy!!!

used to have homemade sausage rolls using beef rather than chicken or pork. Issue with store bought sausage rollls is their texture - usually overly processed.

‘Babe’ Andy and his Babe, I think my choice would be sage & caramelised red onions. Thanks for the demonstration of 3 of your sausages rolls.

Beautiful! 🍃🍂🌈 Your video so cheered me this morning. You have such clear competence. I’ve always loved sausage rolls. Like you, I sample them whenever I find them (even the massed run-of-the-mill ones that I find at bakeries, I enjoy). I really liked all three versions you made, however the third was a standout for me (though the days have passed where I’d try to make that one myself as I now feel it to be beyond my competence and/or patience!). I’ve made sausage rolls myself for many years, but mostly beef mince and onion ones and mostly using bought puff pastry (only occasionally pork or some pork proportion & making my own pastry ) - so, I found it interesting that you didn’t include/mention beef at all? I encounter the same problem of soggy bottoms too. Thanks for the top demonstration, which left my mouth watering.

Can you package ten dozen sausage rolls and ship them over... Add a couple of dozen cheese rolls as well.
Traditional "Homesick" food... Thanks, Andy

I hate the word ‘reckon’ so annoying you people say it all the time.

I have got to try making sausage rolls now. That last roll looked especially amazing. Great video!

As a Brit, I approve this video!

That home made pastry looked really smooth. I didn't know you should take it in and out of the fridge so much, yet so little time folding each time. Great vid as always. I am desperately trying to lose weight and have just discovered Pearl Cous Cous, and I try and substitute it for rice. Either that or I use pearl barley, with a slow cook lamb shank, at the last 30 minutes to absorb the juices. Forgive me, I love cooking, I love talking about cooking and I love eating, and I haven't been doing the last while typing :)

It's a LONG way to the shop...

Yummm