I hear that New York has just discovered the sausage roll?? Really? Well I reckon it must be due to the lack of ‘proper’ sausages in the states perhaps? Dunno? 

Well I though u would try a new pastry recipe from Delia today.. Is a rainy heat cold day.. So what better than savoury baking right?

So this recipe calls for plain flour.. Salt and grated lard.. I added some thyme to make it a little more interesting.. Plus some Bristol blend pepper..

  
Cut through with a knife.. You don’t want to get your hands in at all..

Cut it through.

And just the gentlest splash of ice water to bring it together .. Finally getting it into a sort of ball shape..

 That has to go on the fridge to get the flour fairies to do their thing.. 

In the meantime get some great sausage meat.. Adding a little chopped raw pink onion, sage, white pepper and a good scrape of nutmeg..

Attempt to roll out the pastry.. I say attempt as this is serous short stuff it’s crumbly as the crumbliest thing you can imagine!

It takes some care I tell you!

The oven is on 220 real money.. Getting hot..

Sausage meat placed into the pastry..

Sticking with egg wash.. 

Repeat until all used up..cut and into the oven 

 
And cooked for twenty minutes. 

Left to cool..

And snaffled with of course a drop of tommy K .. 

 
I get to eat the more misshapen ones.. A cooks perk let’s call it! 

Delicious ..
  
  

Categories: Lunches, Pigs, previous posts, Recipes

Tags: british classics, delia pastry, how to make english sausage rolls, lard pastry, Sausage rolls, sausage rolls best snack