Italian Sausage Rolls in Parmesan Pastry. NEW VIDEO RECIPE!! (2024)

FAQs

How to get crispy bottom on sausage rolls? ›

The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. In the 19th century, they were made using shortcrust pastry instead of puff pastry.

After adding the dough to the pie plate, he sprinkles another heaping teaspoon of crumbs on top of the dough before adding the filling. These crumbs act as a second moisture, absorbing every last bit of moisture from the crust. Say it with us: crisp, golden and perfectly flaky crust.

I know it may sound a bit weird to add water to the mix, but you essentially want the mixture to be a bit of a paste, so you can shape it and spread it in to the sausage rolls. I use my food processor to make the sausage meat because it blends it well, but a large bowl and some beating will do the trick too.

If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting. Also you should wrap the pastry tightly over t sausage filling and moisten the edge of the pastry when you roll them up so the pastry sticks together on the join.

Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.

Fun fact: what is widely know as Sausage Kolache today was once upon a time more accurately known as Klobasnek. “Kolache” is the name given to a similar pastry but with fruit filling. Over time, these sausage Klobasnek became conveniently known as “Sausage Kolache”.

How to make Sausage Rolls. There's nothing complicated about this recipe, I promise. Cook off onion, garlic, celery and bacon, then just mix the filling (I use my hands!), place on puff pastry, roll and bake.

What temperature should sausage rolls be? You should cook your sausage rolls until the meat reaches an internal temperature of 75C. The easiest way to measure this is with a hand held temperature probe.

Radiant heat transfer from the lower burner transfers a lot of energy directly into the bottom of the baking sheet. That raises the temperature of the baking sheet and results in non-uniform cooking of your pastry item. That is why the bottom of your pastries are burning.

Why are my sausage rolls mushy? ›

Undercooking: If the sausage rolls are not baked for long enough, the pastry might not fully cook, resulting in a soft and undercooked texture.

Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.

I understand that you want to store unbaked saussage rolls and bake them the next day. IMHO you should be fine as long as the filling isn't too wet. Chill the pastry and the filling well before assembling, this will firm up the fats and reduce seeping from filling to pastry dough.