I’ve been wanting to try this easy recipe for a long time now, but I got tied down with school so I couldn’t find the chance to do some grocery shopping. On Tuesday, my group meeting ended earlier than expected and I was done with FYP for the day. Seeing as it was time for lunch and I was still in school, I asked XY if she wanted to meet for lunch. After lunch, I realised I had nothing else to do for the day (maybe some assignments and projects due in the week) so I coerced XY to dump her FYP and travel back home with me haha…

It was then that we decided to drop by Finest (that’s the NTUC that is classier that what you find in the neighbourhood towns) on our way home. Hurray! Figured this would be the best time to get what I need for the sausage rolls. We spent 2 hours in Finest browsing through the shelves and displays! This reminds me of when I spent about the same time shopping at Walmart in USA for the first time with Kailing! Ahh memories!

This recipe is really a piece of cake, cause you can get the ready made ingredients off the shelves of most supermarkets. The only bummer here is I bought the puff pastry block which I have to roll it myself. I don’t have much experience with puff pastry dough but I know how tacky it can be to get it right. The result - my rolls were not as puffy as I wanted it to be. I need to work on my skills in handling puff pastry or just get the ready-rolled ones (along with burn a bigger hole in my wallet).

Sausage Rolls
Ingredients:

• Puff Pastry (you can make this from scratch or use ready made ones)
• Minced meat of your choice (marinate in your personal favorite flavour or just buy raw flavoured sausages from the Meats section in the Supermarket - deskin the sausage to get the meat)
• 1 Egg

Steps:

1. Roll the puff pastry dough to about 3mm in thickness on a lightly floured surface.
2. Depending on the size of the rolls you want, you may want to cut your dough into sheets of different sizes (Mine was about 10cm x 30cm. The side which I rolled later on was the 10cm side).
3. Spread the flavored meat onto the puff pastry dough. Just a layer about 3mm thick is enough unless you prefer a meatier sausage roll. Bear in mind that you shouldn’t spread to much or your dough might not cover the meat well. Leave a 1cm border on one side of the dough to close up the wrapped dough later.
4. Roll the dough up to wrap the meat, starting from the side without the border. You will get a tube of the sausage roll. Rest the tube with the 1cm border facing down on the surface you were working on. Gently press the tube down to firm the shape and closure.
5. Slice the tube into smaller pieces to get the size of the sausage rolls you desire.
6. At this point, you may choose to create patterns on your pastry skin by using a blunt knife to create marks on the dough or just leave it as it is.
7. Brush the dough with egg so as to give it a glossy finish after baking.
8. Bake the rolls in the oven at 190 deg C for 20 mins (temperature and time may differ depending on the brand of puff pastry you use - avoid baking it for long as the meat may dry out and get hard to bite on).

This recipe is highly versatile as you are free to use any meat (chicken, pork, beef, even tuna or salmon) you prefer. Try to experiment and customize it to suit your taste!

XY requested for Chocolate Croissant Rolls (imagine those from Delifrance) and I used the spare puff pastry dough to make these: