I assimilate learning how to make sausage rolls like trying Heroin. Just don't try it because somehow you just know that you are going to love the initial results. Death shall follow and or you get Obese, in that order depending on the road you travel. Nice upload again Chef.and I leave the sausage rolls to the Pro's so one does not over indulge.
I dont mean to be so offtopic but does anyone know a trick to get back into an Instagram account..? I was dumb lost the password. I would appreciate any assistance you can offer me.
@Mohamed Roman i really appreciate your reply. I got to the site thru google and im in the hacking process atm. I see it takes quite some time so I will reply here later with my results.
I've made it several times now and all I can say is - this is the best sausage roll I've had in the US. It tastes exactly like the Cumberland sausage rolls you buy in the UK. Better than any I've had in the US no matter where I've been (NYC. LA, EVERYWHERE)I changed nothing about the recipe other than, realizing that they go FAST, I make them smaller for parties so instead of 16 there are 32. Brilliant recipe! Great job. Delicious and my friends think I'm awesome for making them!
I live in Australia which has a huge British background and we are all familiar with sausage rolls and they are widely loved particularly by the older generations. This looks and sounds like a really delicious version. Thanks for the post.
My wife is going out of town next week which means no pseudo-science diet for me next week! I'm eatin' Chef Jon every night! Expect Sausage rolls to make an appearance.
Always enjoy Chef John's added quips. He sneaks them in which adds to the pleasant listening experience as he demonstrates his delicious recipes. Thank you.
This is What UA-cam is all about! finding your inner passion and then sharing it via video to the world. It's so beautiful and in a way kind of poetic.
"needs for seeds", chef John, dude, you're my muse, not that it matters to you, but just to let it out, i appreciate those little details, and most importantly, the existence of this channel
I LIVE for good food and a frosty beer. After a hard day of work. It makes me feel alive. Thanks John, I'll be sure to check this out next time I get something good from my favorite brewery
As a Brit myself I have to say you’ve done pretty well although we like ours larger and these would be considered mini. you can actually buy foot long sausage rolls in the U.K. from Morrison’s super markets ahah if you’re ever in the area! Our famous bakers ‘greggs’ is a must try too. Also pro tip, if you’re gonna do a big daddy sausage roll make sure you score the top of the sausage roll with your knife to get a nice effect and a vent for the steam. Makes them perfect every time.
Thanks for this video - I've been making sausage rolls for years but didn't get the importance of chilling them before baking. Also didn't add stuff to the sausage before rolling. Your recipes are fantastic! keep up the great work teaching us to take things to a higher level!
My Grandpa started the family bakery business in 1898, in Whifflet, Scotland. Dad and his two brothers then one cousin continued it until about ten years ago. Morning rolls, Scotch pies, bridies and sausage rolls were the mainstay of their trade, but they made meringues, custard tarts, and various other cakes as well. Obviously I never made them in Scotland, they were “on tap”, and never in my 25 years in Rhode Island, but I’ve started making them here in Belize and they’re a big hit with everyone, especially my husband! Thank you for 10 minutes in the freezer tip before cutting.
@@michaeljackson2838 believe me, they don’t.......ive already tried that one out on them. Can you imagine living in a country that doesn’t have meat pies, pasties, or sausage rolls?
Looks delish! People may have their own favorite spices and /or herbs, regardless............. this recipe looks good to me as it is. I will add or take out some if I feel like it, stop, folks, being so crabby and mean about Chef John's recipes in general. P.S. Thanks for all your recipes and methods, techniques tips, Chef John, I very much appreciate all of your knowledge and wisdom and absolutely love your humour! ;)
I make these all the time. Love them. Mine is just mild sausage with onions sautéed in butter, tomato sauce, beaten egg, breadcrumbs, salt and garlic to taste. Put it in puff pastry and brush it with egg wash. Great for Thanksgiving and Christmas dinner appetizers.
Made these several times and they're always a hit. For a little heat I occasionally ditch the sage and thyme and add a teaspoon of chilli flakes and paprika. Would be interesting to see your take on spicy sausage rolls.
Chef John as usual has it right. Some people may think the breadcrumbs are a 'filler' ingredient. They're not. They soak up the fats from the meat,and hold everything together. Texture. Chef John always knows his stuff. Enjoy.
I just tried your recipe, man these turned out amazing!!!! I haven’t had a sausage roll for probably 25 years and they were the kind usually bought from the grocery store I believed was the Safe Way......🤔 I’ll never buy store bought again after making these and experiencing just how simple it was even for a novice chef like me with sausage like fingers!!!!
Hi Chef John. I made these, but tweaked the recipe a bit by adding sage stuffing, cranberries, green onions, and mushrooms. They were a HUGE hit at the holiday party I brought them to! It was my first time working with puff pastry, so I was a bit nervous. Your easy to follow video was so very helpful. Thank you. I can't wait to try some of your other videos!
@@dyscea chef john has not been uploading consistently good recipes for the past 10 years for twats to endlessly shit on him in the comment section of each and every one of his videos give it a rest
so many recipes for sausage rolls - it is amazing that some actually taste similar to others! I make mine with beef sausage mince from super market and add breadcrumbs, an egg, 30cc oyster sauce, 30cc tomato sauce, a sprinkle of tumeric, a splash of worcestershire sauce and a flat teaspoon of curry powder and definitely no salt or pepper). I just use commercial squares of puff cut in to four smaller squares which give about 150mm long sausage rolls. I make these every second week for us to have for lunch at work (we always have cooked lunches) and we usually have a meat pie and some salad with the sausage rolls. Everyone loves them.
Your videos always make my day! Your recipes are so easy to make. I've made tons and they always come out delicious! Thank you for improving my cooking skills!
i made it! i was cheating a bit - got the best shop bought fresh pastry , got best Waitros sausages and skinned them , the rest like my favorite man on internet ordered ! very very nice outcome )))
Now THAT is exciting! My family ALL love sausage rolls, but they have never had any made like this. They are going to Love, Love, Love them. Thank you, Sheila
Superb John superb, as an englishman I can honestly say they look yummy, Just like my sister makes. A warning to all you across the pond these will be a lot better than any you can buy in most chain store bakeries in the UK. I do prefer the cocktail sized ones but in 3's or 4 hand fulls at at time. They are usually 6" to 8" long. top notch Chef.
the brits aren't the only people who worship the sausage roll, Australians do too. I made some recently I prefer what we call "party sausage rolls" which are small, bite sized pieces like this. John also stuff they were like, a good party food, a little hard to eat a six inch roll at a party. so many whiners in the comments. pay them no mind. the mustard was an interesting choice, we usually dip ours in ketchup.
im from the uk and this is a legit sausage roll.... always make with puff pasty... accept no substitutes and make a bath and put them in the fridge for a tasty drunken snack... "heaven" (said like ted danson).
Hello,chef john I always enjoy watching ur videos I do want to tell u My grandma use to make this sausage Roll,every Sunday She put it in a round pan,and between each roll she put potatoes, And when potatoes was done so was the sausage roll And man what a taste She was a Greek from middle eastern Natalia came to Greece when she was 15-16 1920?? When they killed all the xtians hanging on a side of a little wooden boat Just liked to share with u I know u love stories 😍🤗
I tried this and they came out even better than I had hoped for. I let the puff pastry thaw a bit and thus was able to unfold it without it cracking into three pieces and so the step of patching together two pieces for one roll wasn't requires. I don't think the egg wash is needed to seal the rolls as the seam in on the bottom and so it seals naturally.
I learned something today. On a previous Food Wishes video someone said turn the speed down to .5 for drunk sounding john. That is not what I learned however, I learned that when yourself are drunk that doing this is a great way to cook with chef john.
Jamie Oliver got the Sesame Seeds idea from Australia. They also use Poppy Seeds too. Can even put chilli or pepper or anything you want on top. Pork you can use Fennel Seeds. Depending on the flavor you are going for, there are unlimited toppings choices. lol
@@kezkezooie8595 I like poppy seeds too. I Love the crunch. But poppy seeds represent the type of sausage roll but can remember which flavour. On pasties it use to be on vegetarian pasties only, and fennel on pork etc. Sorry I didn't reply before, just gave you a thumbs up 3 years ago only. lol
I'm totally imagining Chef John as the Chef in a busy, fancy restaurant. Every time he gives somebody instructions it's always in this voice. Every time a dish goes out, he says, "and as always, enjoy!"
What a nice surprise to find these on one of my favorite cooking channels. The Dutch are also well-known for similar, only they are about the size of 2 or 3 of these in length. I've found Jimmy Dean's cooked, frozen sausage, either pork or turkey, to be the exact flavoring of the famous Dutch sausije broodjes. I wasn't aware before this that the English were known for them also.
My gran always used to bake these while they were still in log form, so you could cut them into slices as you needed. They were lovely hot or cold, even in a packed lunch. She used a pasty pastry instead of puff pastry though. It held up to being packed a lot better, because it's not as flaky.
Hi Chef, I have beef mince, so I will follow your recipe but swap out the sage for rosemary and see how it goes. Ooh with mustard, great idea! Traditionally served with tomato sauce in Australia but mustard would also be tasty.
the man himself whos voice rolls up and down like a rollercoster , us scots like a good 6 inch sausage roll with chips and beans ,yummy ,nice recipe chef cheers from scotland and hope you and your family are safe and well
Id like to see you make a pork pie! Sausage rolls and pork pies are a staple at any english working class party with a buffet. Along side bowls of crisps, bad sandwiches and bread sticks with a 4 pack of dips from tesco.
Tried making something like this before, came out like dog treats in a pool of infernal grease. I now see the errors I made and am inspired for another attempt. Thank you!
Mustard might be what Americans use with sausage rolls, but for the true Aussie experience, Rosella 🦜 tomato sauce, or even a sweet chilli 🌶 sauce can be used. BTW, sausage rolls are a party favourite with the kids.
OMG! This looks so yummy! I can see making 2 variations of this. Italian style sausage to dip in marinara sauce and sage sausage to dip in pancake syrup. Breakfast and dinner. I can't wait to bake!
I use your recipe regularly. But I take the pastry and lay them one on top of the other but I lay one with the seam facing one way and the other with the seam facing the other way, then I roll them together until they are about a ¼ inch thick.
T.Knotto Yes you can add cheese. I've made them before with cheese. I put sliced cheese on the pastry before adding the meat. Just don't let the cheese totally cover the pastry, you still need the ends to be pastry only so you can roll and seal it properly. Pastry sticks to pastry, but doesn't stick to cheese. I've even done it this way......pastry, cheese, and a row of sliced pickles. Place meat log on the row of pickles and roll. They are kinda like mini cheese burgers.
Check out the recipe: www.allrecipes.com/Recipe/260013/Chef-Johns-Sausage-Rolls/
I thought you and Jamie Oliver had beef over cheese crown sandwich.
I assimilate learning how to make sausage rolls like trying Heroin. Just don't try it because somehow you just know that you are going to love the initial results. Death shall follow and or you get Obese, in that order depending on the road you travel. Nice upload again Chef.and I leave the sausage rolls to the Pro's so one does not over indulge.
I dont mean to be so offtopic but does anyone know a trick to get back into an Instagram account..?
I was dumb lost the password. I would appreciate any assistance you can offer me.
@Jon Princeton Instablaster ;)
@Mohamed Roman i really appreciate your reply. I got to the site thru google and im in the hacking process atm.
I see it takes quite some time so I will reply here later with my results.
Sausage rolls are very important to us Brits. I know you were going for party size, but nothing beats biting into a good warm flaky six incher!
iOutwrite
If it's flaky, you better ask your partner to get that checked xD
iOutwrite I'm English and I always make them 'party bite' size. I like the slightly burned edges lol
Yeah, I guess the ends are the best bits!
I'm never satisfied by only six inches.
Gregg doesn't even have 6 inches.
I've made it several times now and all I can say is - this is the best sausage roll I've had in the US. It tastes exactly like the Cumberland sausage rolls you buy in the UK. Better than any I've had in the US no matter where I've been (NYC. LA, EVERYWHERE)I changed nothing about the recipe other than, realizing that they go FAST, I make them smaller for parties so instead of 16 there are 32. Brilliant recipe! Great job. Delicious and my friends think I'm awesome for making them!
Go to the UK and get them from Greg’s there the best!!!
I live in Australia which has a huge British background and we are all familiar with sausage rolls and they are widely loved particularly by the older generations. This looks and sounds like a really delicious version. Thanks for the post.
Nothing better then opening up youtube to a new food wishes video
Thunderwear agree!!! I love this channel. May it live on for years to come!
fuck... you live a pathetic life.
Or an old one
My wife is going out of town next week which means no pseudo-science diet for me next week! I'm eatin' Chef Jon every night! Expect Sausage rolls to make an appearance.
Michael Phillips that’s adorable
You still alive bro? Living on the edge like this.
Time to party in the mancave huh?
Ask your mates if you can put the greasy fast food boxes in his trash.
You go Michael...👌
2 weeks! It has been 2 weeks Chef John... I almost resorted to using bottled lemon juice.
Always enjoy Chef John's added quips. He sneaks them in which adds to the pleasant listening experience as he demonstrates his delicious recipes. Thank you.
Yesss
This is What UA-cam is all about! finding your inner passion and then sharing it via video to the world. It's so beautiful and in a way kind of poetic.
"needs for seeds", chef John, dude, you're my muse, not that it matters to you, but just to let it out, i appreciate those little details, and most importantly, the existence of this channel
I LIVE for good food and a frosty beer. After a hard day of work. It makes me feel alive. Thanks John, I'll be sure to check this out next time I get something good from my favorite brewery
As a Brit myself I have to say you’ve done pretty well although we like ours larger and these would be considered mini. you can actually buy foot long sausage rolls in the U.K. from Morrison’s super markets ahah if you’re ever in the area! Our famous bakers ‘greggs’ is a must try too.
Also pro tip, if you’re gonna do a big daddy sausage roll make sure you score the top of the sausage roll with your knife to get a nice effect and a vent for the steam. Makes them perfect every time.
This is the one I have been waiting for. We have sausage roll shouts non-stop at work.
Thanks for this video - I've been making sausage rolls for years but didn't get the importance of chilling them before baking. Also didn't add stuff to the sausage before rolling. Your recipes are fantastic! keep up the great work teaching us to take things to a higher level!
My Grandpa started the family bakery business in 1898, in Whifflet, Scotland. Dad and his two brothers then one cousin continued it until about ten years ago. Morning rolls, Scotch pies, bridies and sausage rolls were the mainstay of their trade, but they made meringues, custard tarts, and various other cakes as well. Obviously I never made them in Scotland, they were “on tap”, and never in my 25 years in Rhode Island, but I’ve started making them here in Belize and they’re a big hit with everyone, especially my husband! Thank you for 10 minutes in the freezer tip before cutting.
Now I can make these at home. Because after all like AC/DC said in their song, "Its A Long Way To The Shop, If You Want A Sausage Roll."
Love it! I don't think the Yanks will get it though
@@michaeljackson2838
pretty sure everyone knows ac/dc man
@@michaeljackson2838 believe me, they don’t.......ive already tried that one out on them. Can you imagine living in a country that doesn’t have meat pies, pasties, or sausage rolls?
@@marilynwentworth6973 1st trip to the US in 1991. Went to "pie" shop in Denver. Anything I wanted as long as it was fruit!
@@marilynwentworth6973 I cooked my sausage roll with "T.N.T."
Chef John, you are, as usual, on top of your game. Stay safe and healthy. We second generation foodies need you in our lives.
Looks delish! People may have their own favorite spices and /or herbs, regardless............. this recipe looks good to me as it is. I will add or take out some if I feel like it, stop, folks, being so crabby and mean about Chef John's recipes in general.
P.S. Thanks for all your recipes and methods, techniques tips, Chef John, I very much appreciate all of your knowledge and wisdom and absolutely love your humour! ;)
I make these all the time. Love them. Mine is just mild sausage with onions sautéed in butter, tomato sauce, beaten egg, breadcrumbs, salt and garlic to taste. Put it in puff pastry and brush it with egg wash. Great for Thanksgiving and Christmas dinner appetizers.
"My good friend whom I've never met" 😂😂
I made these, they were delicious, the whole family loves them. Thank you for sharing your recipe.
Made these several times and they're always a hit. For a little heat I occasionally ditch the sage and thyme and add a teaspoon of chilli flakes and paprika. Would be interesting to see your take on spicy sausage rolls.
I wish I could thank this man personally! I make these with Italian sausage and serve them over pasta sauce and noodles. They're a huge hit!
Wow these looks incredible! I would love to have these sausage rolls as dinner! Like 20 little rolls just for me !
Chef John as usual has it right. Some people may think the breadcrumbs are a 'filler' ingredient. They're not. They soak up the fats from the meat,and hold everything together. Texture. Chef John always knows his stuff. Enjoy.
Chef John back at it again rolling up perfection 😗👌💨
Please no one else like this comment we hit 69 likes. Keep as so for the rest of time. Chef John deserves our respect. lol
I started watching these videos 2 days ago and i have not stopped. I just cant get enough. I need an intervention.
My OCD appreciates your attention to detail👍
If Ive had a rough day or not feeling the best, a couple of chef john clips never ceases to make me feel better.
Who needs notifications when you're always on UA-cam
Hussain Attai lol
Wife just made these. Most excellent meal. Thank you Chef John.
Literally been waiting for this video since your last one on July 28th. FINALLLYYYYY!!!!! Never leave usssss againnnnn!!!!
I just tried your recipe, man these turned out amazing!!!! I haven’t had a sausage roll for probably 25 years and they were the kind usually bought from the grocery store I believed was the Safe Way......🤔
I’ll never buy store bought again after making these and experiencing just how simple it was even for a novice chef like me with sausage like fingers!!!!
Now this looks delicious. Nice video and very well done. Liked and subbed.
Love your recipes and content AB!
Hi Chef John. I made these, but tweaked the recipe a bit by adding sage stuffing, cranberries, green onions, and mushrooms. They were a HUGE hit at the holiday party I brought them to! It was my first time working with puff pastry, so I was a bit nervous. Your easy to follow video was so very helpful. Thank you. I can't wait to try some of your other videos!
Welcome back to work Chef John!!!
After all, you are the Tootsie of your Sausage Roll.
I lived in Australia when I was a kid and meat pies and sausage rolls were on the school lunch menu. I miss sausage rolls.
love the voice he ends the sentence either going up or down when i realized it that's all i hear lol
Yeah, annoying innit?
@@TheOriginalBadger yup it is
Hate it so much I love it 🤣
@@dyscea hahahaaaa too funny Dyscea
@@dyscea chef john has not been uploading consistently good recipes for the past 10 years for twats to endlessly shit on him in the comment section of each and every one of his videos
give it a rest
so many recipes for sausage rolls - it is amazing that some actually taste similar to others! I make mine with beef sausage mince from super market and add breadcrumbs, an egg, 30cc oyster sauce, 30cc tomato sauce, a sprinkle of tumeric, a splash of worcestershire sauce and a flat teaspoon of curry powder and definitely no salt or pepper). I just use commercial squares of puff cut in to four smaller squares which give about 150mm long sausage rolls. I make these every second week for us to have for lunch at work (we always have cooked lunches) and we usually have a meat pie and some salad with the sausage rolls. Everyone loves them.
Your videos always make my day! Your recipes are so easy to make. I've made tons and they always come out delicious! Thank you for improving my cooking skills!
i made it! i was cheating a bit - got the best shop bought fresh pastry , got best Waitros sausages and skinned them , the rest like my favorite man on internet ordered ! very very nice outcome )))
Recently we enjoyed sausage rolls from the Ginger Pig at London's Borough Market. Oh man!!!!
I've been to the Ginger Pig when I was in London a long time ago...amazing!!!
Now THAT is exciting! My family ALL love sausage rolls, but they have never had any made like this. They are going to Love, Love, Love them. Thank you, Sheila
I need to try these sausage rolls! They look so tasty! :)
Secrets In The Oven - Food Channel you should. They're delicious and a staple party/lunch snack in the UK x
I have secrets in my pants for you!
Warrior Son Lmao
Feta Cheezz , what that you have a va jay jay. 🏵
Some people think that tarantulas look tasty or that cheeseburgers dont....its all personal opinion.
I'd eat these.
Superb John superb, as an englishman I can honestly say they look yummy, Just like my sister makes. A warning to all you across the pond these will be a lot better than any you can buy in most chain store bakeries in the UK. I do prefer the cocktail sized ones but in 3's or 4 hand fulls at at time. They are usually 6" to 8" long. top notch Chef.
"The Need For Seed"
OMG, I lolled a bit too hard on that one!
You know you did food when a sausage roll eating-connoisseur is drooling.
the brits aren't the only people who worship the sausage roll, Australians do too. I made some recently I prefer what we call "party sausage rolls" which are small, bite sized pieces like this.
John also stuff they were like, a good party food, a little hard to eat a six inch roll at a party.
so many whiners in the comments. pay them no mind.
the mustard was an interesting choice, we usually dip ours in ketchup.
good job standing up for the country. you should have said "whinge" and "tom sauce" though, for full aussie effect.
im from the uk and this is a legit sausage roll.... always make with puff pasty... accept no substitutes and make a bath and put them in the fridge for a tasty drunken snack... "heaven" (said like ted danson).
These look amazing!
Hello,chef john
I always enjoy watching ur videos
I do want to tell u
My grandma use to make this sausage
Roll,every Sunday
She put it in a round pan,and between each roll she put potatoes,
And when potatoes was done so was the sausage roll
And man what a taste
She was a Greek from middle eastern
Natalia came to Greece when she was 15-16 1920??
When they killed all the xtians hanging on a side of a little wooden boat
Just liked to share with u I know u love stories 😍🤗
dawg I hope this doesnt come off as rude but I love the way you talk in these videos
Chef John, you sir, are awesome.
We were waiting for you Chef John!! :)
I've been following you for Y E A R S and you never fail me EVERYTIME I go to UA-cam to look up a recipe YOU come up!! Haha I LOOOVE iit omgg
YAYYYY!!! Chef John is back!! I absolutely love your videos. Could you do more baked goods and breakfast items? Thanks : )
I tried this and they came out even better than I had hoped for. I let the puff pastry thaw a bit and thus was able to unfold it without it cracking into three pieces and so the step of patching together two pieces for one roll wasn't requires. I don't think the egg wash is needed to seal the rolls as the seam in on the bottom and so it seals naturally.
Chef John do a Aussie meat pie segment
Like anything could be better than a Beefy's Chunky Steak and Mushroom pie.
After that can he show us how to make birds eye beef curtains?
I learned something today. On a previous Food Wishes video someone said turn the speed down to .5 for drunk sounding john. That is not what I learned however, I learned that when yourself are drunk that doing this is a great way to cook with chef john.
Jamie Oliver got the Sesame Seeds idea from Australia. They also use Poppy Seeds too. Can even put chilli or pepper or anything you want on top. Pork you can use Fennel Seeds. Depending on the flavor you are going for, there are unlimited toppings choices. lol
I'm an Aussie and I was going to say that if I have a sausage roll that has seeds, I much prefer poppy seeds.
@@kezkezooie8595 I like poppy seeds too. I Love the crunch. But poppy seeds represent the type of sausage roll but can remember which flavour. On pasties it use to be on vegetarian pasties only, and fennel on pork etc.
Sorry I didn't reply before, just gave you a thumbs up 3 years ago only. lol
I'm totally imagining Chef John as the Chef in a busy, fancy restaurant. Every time he gives somebody instructions it's always in this voice. Every time a dish goes out, he says, "and as always, enjoy!"
Huh. I thought you made a sausage roll by putting it on a slope.
That works.......
Air can be greatly decreased if you puncture the wrap with a toothpick as you roll it on the counter top to tighten it up. Works nice. Love your show!
Huh, I was thinking "Hm, Chef John didn't upload a video in quite a while" two hours ago and now I'm here.
Why do I watch this when I'm all ready hungry??
Lovely reminder to just make these babies myself chef John, thank you!
Congrats on 2 million subscribers!!
Once again, his optimistic nature and charm makes my day - thanks!
Never had this before. Looks delicious 😋
Made these for a Burns Supper appetizer. They tasted amazing! Mostly gone before they were supposed to be served.
From the look of it at the thumbnail seems like a nice brunch item to have available for a nice group of friends.
They don't have to be nice friends. You can serve it to your shitty friends too.
What a nice surprise to find these on one of my favorite cooking channels.
The Dutch are also well-known for similar, only they are about the size of 2 or 3 of these in length. I've found Jimmy Dean's cooked, frozen sausage, either pork or turkey, to be the exact flavoring of the famous Dutch sausije broodjes. I wasn't aware before this that the English were known for them also.
Your Jamie Oliver reference made me smile :)
My gran always used to bake these while they were still in log form, so you could cut them into slices as you needed. They were lovely hot or cold, even in a packed lunch. She used a pasty pastry instead of puff pastry though. It held up to being packed a lot better, because it's not as flaky.
Sage is the key for sausage rolls.
Cayenne is the key to everything Chef John makes.
AC/DC classic.....It's a long way to the shop if want a sausage roll.
I like the way he talk, tone's up and down, makes it very exciting and interesting. ^^
Hi Chef, I have beef mince, so I will follow your recipe but swap out the sage for rosemary and see how it goes.
Ooh with mustard, great idea! Traditionally served with tomato sauce in Australia but mustard would also be tasty.
where were you?? missed you so much! welcome back!
I've not made these, but I have made Scotch eggs. If you haven't tried them I highly recommend, they aren't hard to make and really delicious!
OMG I LOVE YOUR CHANNEL!!!! YOUR VOICE IS EVERYTHING !!! 😂😍😂
As an Australian and Sausage Roll eater going on 30 odd years now, I APPROVE!!
Chef John! Welcome back! I have a question. Why do you always use the top rack in the oven and not the middle? These look deelish by the way!
Hotter at the top
the man himself whos voice rolls up and down like a rollercoster , us scots like a good 6 inch sausage roll with chips and beans ,yummy ,nice recipe chef cheers from scotland and hope you and your family are safe and well
Id like to see you make a pork pie! Sausage rolls and pork pies are a staple at any english working class party with a buffet. Along side bowls of crisps, bad sandwiches and bread sticks with a 4 pack of dips from tesco.
Tried making something like this before, came out like dog treats in a pool of infernal grease.
I now see the errors I made and am inspired for another attempt. Thank you!
Gotta love how control freaks have to tell you how to make your own dish...great video man
Mustard might be what Americans use with sausage rolls, but for the true Aussie experience, Rosella 🦜 tomato sauce, or even a sweet chilli 🌶 sauce can be used. BTW, sausage rolls are a party favourite with the kids.
Thanks, dad.
My family loved these. Made a second batch to send home with my son and his wife.
anyone else wanna crack open a cold one with chef john
OMG! This looks so yummy! I can see making 2 variations of this. Italian style sausage to dip in marinara sauce and sage sausage to dip in pancake syrup. Breakfast and dinner. I can't wait to bake!
You are the Dave Grohl of your sausage roll
Look lovely and being English I would eat the lot. I love my sausage rolls with HP sauce on hand to dip in OMG snack heaven 😊🏴
"The less we handle the meat, the better" Chef John 2017
British girl here... I approve of this recipe sooo much!
Chef John, how would you change this you wanted to bake them in longer segments?
Brandon Theodoor cut them into longer segments
hahahahahahahahahahahahaha fuck me.
Chef John, you are a delight in this bleak world.
Yes, but was it Colman's mustard?
THE.BEST.
I use your recipe regularly. But I take the pastry and lay them one on top of the other but I lay one with the seam facing one way and the other with the seam facing the other way, then I roll them together until they are about a ¼ inch thick.
With the sesame seeds on top they kinda look like little burgers, could you add cheese to these?
T.Knotto they would be good dipped in some queso dip
T.Knotto
Yes you can add cheese. I've made them before with cheese. I put sliced cheese on the pastry before adding the meat. Just don't let the cheese totally cover the pastry, you still need the ends to be pastry only so you can roll and seal it properly. Pastry sticks to pastry, but doesn't stick to cheese. I've even done it this way......pastry, cheese, and a row of sliced pickles. Place meat log on the row of pickles and roll. They are kinda like mini cheese burgers.