Sausage rolls from scratch
Ok, so baking is not so difficult after all. I have been dreading the pastry and the bread and the baking thing, as it involves recipes and I like to follow my own way. I cook with my nose, and the use of spices and flavours just seem to work if the fragrance is right. Sometimes you have to use cumin, sometimes fennel. They look the same. But they are so different in flavour. However, I also found that when I measure I get it right. Two scoops are exactly the amount of grammes I need. It’s a little unnerving sometimes. So I’ve learned to trust this instinct and no longer use the scale when I measure. Scary but exciting.
So, after making my puff pastry, I had to go the extra mile and make a simple but delicious recipe. As we bought Oom Dirk’s boerewors, this became the main ingredient. You want a boerewors without much fat, and that is Oom Dirk. Also, he seasons his meat very well, which is crucial in sausage rolls.
Sausage rolls are simple yet elegant food. It’s comfort food but also quite refined and elevated. And left-over sausage rolls are lunchbox treats and hungry teenager snacks of note.
And the recipe is so simple, it’s almost laugable. I made this dish with a freshly made tomato sauce and a warm pepper salad.
- 1kg puff pastry as per recipe
- 1 kg boerewors
- Roll the puff pastry to strips that are the length of the portions of sausage you cut.
- The puff pastry must be about 5mm thick.
- Skin the sausage.
- Place the sausage on the puff pastry strip.
- Roll the pastry over it.
- With your fingers, moisten the seam with water.
- Cut the puff pastry so that there is an overlap of 1cm.
- Press together so that it sticks.
- Place in preheated oven (240 degrees Celsius).
- Bake for 10 minutes.
- Should you wish the sausage to bake longer, turn the heat down to 190 for another 3 minutes.