The first night we were in England we stayed in Lavenham in a cozy little cottage. We had been traveling for about 20 hours and were exhausted. My family passed out, but I went to the local shop and bought a bottle of Rose wine and a package of sausage rolls, went back to the cottage and enjoyed every moment of the evening with my feet up, wine and rolls. Going to make these for Easter appetizers :))
When we were children in Suffolk in the 1950s a winter entertainment was to go on a 'winter picnic' to the grey and pebbly coast. After exploring the beach and its breakwaters, we'd sit on the deck of a beach hut - often with a cold, blustery wind whipping around our ears - and tuck in to our picnic. The meal would include soup and sausage rolls cooked by our mother from scratch - using shortcrust pastry, IIRC - wrapped in foil and newspapers to keep it all hot. Bonfire Night/Guy Fawkes was the other time for hot sausage rolls, along with soup and baked potatoes in their jackets, oozing with butter. Something about the contrast between cold wintry weather and piping hot food, eaten in the open air, is so incredibly comforting and fun.
I lived in the UK for many years.I make mini- sausage rolls every Christmas morning for my family served with Dijon mustard for dipping and mimosas while opening gifts and they r all gone before I can even make the next batch to put in the oven! Never any leftovers.One year I thought everyone was sick of them and I didn't make them! They complained for a year about it! Especially all the kids,who were now adults. We are big on Christmas traditions.I use Pepperidge Farm puff pastry sheets but I use while still cool to get max puff.I also use egg wash.I cheat and use a variety of pre-cooked frozen sausage (if I made them more often than once a year I wld make sausage filling like you do).Mine do not look as precise as yours but they always taste good.Thanks Darren.
As an American with English parents, I grew up with sausage rolls and love them. I've watched probably a dozen videos on UA-cam on making sausage rolls, and this is by far the best. It's also the first one where a piping bag was used, which seems like a great idea I never thought of before. Next time I make sausage rolls, I'm using this method. Thanks!
I didn't know of using a piping bag either. But I can tell you, this 50% Welsh / American boy is definitely going to make his own "puff" pastry when he tries this recipe.
As a Canadian with British parents, I agree! Sausage rolls are the ultimate lunch, placed in an air fryer they’re absolutely delicious. Toss some mustard or hot sauce on top and you’re happy as a clam
I love a Sausage Roll. Couldn't get Pork Shoulder so I picked 2 Loin Steaks and 2 Belly Strips. Tomorrow I am going to Hand Grind that through my Mothers old 1960's mincer. There is currently Wild Garlic in the Meadow behind the House and we have Parsley, Sage and Thyme in the Garden. I have bought the Pastry, but I am looking forward to making my own Sausage Meat. 🙏 looking forward to King Charles III Coronation. Long live the King!
I agree with the pastry version, I have tried to make flaky pastry with limited success but it is not expensive to buy and it is always totally uniform in dimensions. I have been making sausage rolls for 30 years for my family, usually for sporting events or Christmas time. I like to add sage and nutmeg to my filling. Never added bacon but I will next time. I also add a little Panko bread crumbs and some Worcestershire sauce and balsamic vinegar and brown sugar when I pre-cook the onions before mixing with the filling. To each their own but I always get smiles when they come out the oven and as you say, they are gone before they can be critiqued.Thanks for posting.
I just love you and your channel! A native Texan here who misses the delicious sausage rolls found in the UK. I just ordered your seasonings and can't wait to try making this. Texas is blessed to have you. Thank you for sharing this with us common folk. Xx
I love the idea of a Texan eating sausage rolls, haha, seems so funny to me. I, a Londoner, have made a few Kent Rollins cowboy recipes, so I guess it goes full circle 😂
@@adamford7808when I went to college in Oklahoma, all of the donut shops served sausage rolls but they were wrapped in a savory form of donut dough instead of puff pastry
@@terranceramirez4816those are called Kolaches or “pigs in a blanket” if I’m not mistaken. All the donut shops here in Texas have them. I’m sure Oklahoma is the same with that as it isn’t too far away. I’ve never seen any kolaches with ground meat like this though so maybe they have a different name.
Back in the '70's (mid '70's) we would butcher around thanksgiving time(3rd week of nov.) making our own lard,sausage,and scrapple. Much in the way you talk of.On certain occasions we would sugar cure hams. These things are certainly a lost art here in America. We don't put pride in our food anymore and we should. Just as you pride yourself in cooking for the royal family,my people prided themselves in cooking and passing on the tradition of butchering and preparing meats and such for the winter. Simplicity is the key! love your vids!
@@janholly3961 Hi Jan, yes i mix the stuffing in hot water then when cool mix it in with the sausage meat, roll it out into a long sausage and then add it to the rolled out pastry, I use shortcrust pastry not a keen fan of puff pasry, (I get into such a mess when eating) lol Love your singing bye the way x
I'm sure that's delicious as well!! I think I would prefer it without the stuffing filler as long as there's enough pastry wrapping the meat.... ugh it all sounds delicious!!!🥰
Can relate, I did the same. It's a shame that Greggs is now basically a cheap coffee shop, they used to do such a great variety of fresh made sandwiches, breads and treats. I'm always a little disappointed by their selection these days. Their sausage rolls are still great though!
Just before putting the sausage meat down, I use a line of marmalade. It adds a really nice sweetness and flavour that compliments the sausage meat. Definitely need to make some more!
When I was a poor musician living in Mildenhall, I used to go to this vending machine every night and get a sausage roll, a packet of crisps, and a carbonated beverage, and that was dinner for a long time.
Ok.... I need this DESPERATELY!!! I'm full blown American😅 n I've only had the lil smokies wrapped in croissant pastry but I think having the ground sausage would b even better!! This looks delicious n also... I love this chef!!!🥰👨🍳❤
My grandmother used to make hers with shortcrust pastry, online I only saw puff pastry, I thought my had taken a short-cut on making them (she did buy her sausage meat), but I guess not. She would have been 100 years old last year!
This is the best sausage roll recipe I’ve ever seen…not daunting…im married an aussie and always say sausage roll made at home is the best…so i learnt through this and its the best…i put garlic sweet paprika oregano n basil salt n black pepper( coz i cant buy your seasoning) and to tell you honestly chef… it was gone in seconds… now this will be added to my own recipe..thanks heaps chef!!!
I love how one of your mottos is that you should always make it your way. You give advice and tips then say that you should experiment. Like with the seasoning in this video. That is the best thing about your tutorials as they are much more casual and friendly hehe !
Darren, you bring back the warm fuzzies with this one. My dad would make these a wee bit smaller for Hogmanay including the ruff puff pastry, but, not the sausage filling. He would make enough that he could freeze some for us later for Burn’s Night even though we always had the traditional haggis after we had been to Scotland. He has been gone the last few years and prior to that his health wasn’t the best so it has probably been 10/15 years since the homemade sausage rolls. His trifle was to die for. I hope you and yours had a wonderful holiday season.
Uk, Yorkshire based here - I was brought up on homemade sausage rolls (my Mum learned to make them at school in the ‘60s) and she always makes them with her own shortcrust pastry. So I always make shortcrust sausage rolls too - delicious :)
I’m from Pennsylvania (Dutch area) and our pigs in a blankets are a sausage rice mixture wrapped and cooked in cabbage. So interesting to see how we all have a pigs in the blanket but they’re all different.
I’ve never had one but will be making these to test at an American Christmas Eve party and can’t wait to hear the comments. Great video with very clear instructions.
I sauté a sliced yellow onion in a little pork lard until caramelised, add a splash of balsamic vinegar, then allow it to cool. I then sauté a grated Granny Smith apple in a little butter, 1tsp sugar, and a splash of apple cider vinegar and reduce until soft, then cool. When I assemble the sausage roll, after laying down the pork mince mixture on the pastry I lay a little of the onion on one side of the sausage meat and a little of the apple on the other side before rolling up. MMMMMMMMMMM!!!!!! 😋
Kitchen hack: Buying a large sandwich bag, filling it with whatever you want and cutting the corner off with a scissors works well as a piping bag. And plus you can use it as a sandwich bag for when you're not piping! (Make everything in your kitchen pull double-duty. Alton-sensei taught us no uni-task devices!)
I dislike that hack...every single time I need to use a zip lock to pipe anything it inevitably splits a seam or rips. I gave up and just bought good piping bags.
Made these tonight! I used a plant based sausage (Impossible ground sausage) with onion powder, paprika, garlic power, sage, salt, and pepper. They were fabulous!
I live in NC and I have heard of these but never tried them. When I googled it your recipe came up so I gave them a try. Now I understand why they’re so popular! Great video and fabulous sausage rolls!
Your videos are fantastic! So easy to follow along and your stories are super entertaining and I always look forward to watching. Thanks for being a wonderful human being 😁
Cracking recipe, Darren. Thank you. Each to his own. I prefer short crust pastry. I like to spread a bit of English mustard on the pastry before putting on the sausage meat. Also seasoning the sausage meat with salt and black and white pepper only. My late Ma used to snip along the top with scissors to allow the steam to escape. As you say - whichever way you cook them, they don't last long!
Thanks Darren 👍 😊. I love watching you cook. Together with all the interesting food information and your anecdotes about the Royal Family, Harry, William and Princess Diana. You bring it all and them all back to life in your recollections, accounts and experiences. For Princess Diana fans and loyalist, it's an invaluable real treat to hear about who she was and the way she was. Interesting that you went to America after her tragic and premature death. I heard in one of the Documentaries on her last days that she was planning to settle over there because she liked the way the Americans treated her..... Thanks for your utube videos. You really cheer me up in these difficult days x
I have used frozen pastry for years now, it comes flat here in Australia so no crease lines. I cook some onions in Worcester sauce and add to the sausage meat and then add more Worcester sauce. When the kids were young I used to add some breadcrumbs to make the mixture go further, but these days I dont need to do that. They are really delicious and I make them quite a lot, I prefer them cold but most Aussie's prefer them warmed up.
Love your videos. Been trying to show my son how English foods can be so good. He loves sausage so I know he'll love your sausage rolls. He also wants to get your seasoning. Thanks for making videos, they are such a treat!
Thank you, your method for the rolling and cutting makes so much sense, rather than cutting squares prior to filling and rolling. I used your method to make my 1st batch of English Sausage rolls for the family and they were a smash hit. You have new fans from the USA. Now trying to order the seasoning mix and its sold-out. Thank you.
I'm subscribing because you didn't try to force us to make our own puff pastry. I'm American and have never had a sausage roll before but this looks delicious. I'm going to try it.
@@chucky2316 I tried it with frozen puff pastry and found it tasteless, made a homemade puff pastry, same result. Finally, I did these with a real croissant dough and they were absolutely phenomenal. I've realized that puff pastry is bland and gross.
@@MilkyWhite1 you enjoyed a British snack that is the main thing.😁 Love a sausage roll fresh from the bakery in the morning as the day wears on they get a bit hard and crispy.
Ah Darren! Those Sausage rolls look relally comforting and refreshing! I've not made a sausage roll homemade before, but have always got them from the local butchers (free range) and they are delicious! Considering this I might make my own sausage roll now teaching me that it's quite simple to make. Thanks for sharing these delicious but simple snacks!...
I only ever made sausage rolls at Christmas time by adding sage and onion to the sausage meat, I use an all butter recipe for quick flaky pastry. I normally only kept it to Christmas because it was so messy - rolling the filling into sausage lengths and lifting it on to the strips of pastry - but you have simplified it soooo much so thank you :-) I am going to try your way now!
I'm here in the northwest corner of the United States (near Seattle) and was eating a sausage roll fresh from the oven as I watched this video. Mine are beef rather than pork, and perhaps a bit spicier than usual in the UK, but other than that are true to the idea. *Thanks for a great video!*
I accidentally happened upon your channel, and I am so glad I did. You are delightful - love you! I enjoyed your sausage pastry recipe. Thanks so much!
In Australia a pig in a blanket is a sausage wrapped in a slice of white bread that you have all the same sorts of sauces and toppings on as a hot dog.
I’m veg but always love all Darren’s videos. Such enjoyable presentation and a most lovely personality. Cheers, Chef and all who read this❤️🇬🇧 🇺🇸 Edit: cheers Winston too
I normally saute the garlic with the onions, use manuka-smoked bacon, and pop in some Herbes de Provence, but I love the sound of your seasonings! I might have some dried juniper berries in the cupboard somewhere.....
Our most common sausage seasoning in the US is salt, white pepper, a tiny pinch of nutmeg and some ground sage. That's the ubiquitous "American breakfast sausage" flavor profile. A nice sausage roll and some quality mustard (Colman's mustard) always hits the spot.
I grew up in the bush in outback Australia. We had a bakery who made terrible bread & cakes but their sausage rolls were the best I've ever had. They were flaky & yellow coloured with a mild flavoured mince filling. Would love that recipe.
I appreciate the use of pre-made pastry, though one day I need to try making it myself. These look so easy, and I think I might make a batch for Easter. Always a pleasure watching you prepare a new recipe🙄💗👏
I made these this morning. Absolutely delicious! Going to get your spice mix. But the filling was fine for a first try. Hurricane Milton is breathing down our throats, so I thought this would make a good snack on hand if the power goes out. Thanks so very much. Yummy!
My husband and I have celiac so I have to make our own. I use Asdas Gluten free Cumberland sausage for the filling, they are just sooo tasty. I remove the skin and make the rolls the same size as the sausage. Lovely 🥰
I also just found him, I subscribed on this video alone. The production, camera work, character, charm, comedy, I could go on and on. How this man doesn't have his own show on TV must be because he doesn't wont one? Wish I knew what Juniper Berries taste like or where to find them... Can't wait to try. "I miss me sausage roll and Jolly old England."
Hello from Houston…I love your videos! Your stories are entertaining and relevant to the demonstration. And your explanations are clear and concise; I always learn something. Just my opinion, but they should have had you play yourself in the movie Spencer…it would have been much better. ⭐️
I love your videos and the stories. Your tips and encouraging people to make their own. Thank you for sharing Chef McGrady. Please keep the videos coming.
I just discovered you and I really like this channel. I am learning English and I like cooking. Your videos very efficient for me. You speak very clearly and beautifully, I love British accent very much. Thank you, you are a good cook and Englishman ♥️
Made some apple and chestnut sausage rolls for Christmas starters this year - when piping the meat onto the pastry, i used the back of a spoon to form a cavern and filled it with cranberry sauce xD Cranberry stuffed apple and chestnut sausage rolls :D also added all the seasonings with a little fresh chopped sage, was a real hit with the family
I love making mine with French onion suop mix when mixing the meat rather than spices. Mind you I make 5 or 6 dozen at a time for work and generally gone within the hr 😊
The double pastry is a good idea as is the scoring with a fork (I had always used a sharp knife to make cuts, as I was taught). We don't eat red meat (mammals) in our house but I've been making turkey and chicken sausages and burgers. As my sausages have no animal collagen skins, I hand form them and wrap tightly in cling film like a bonbon, steam them for 30 minutes and then unwrap them. Seasonings are various herbs, mashed garlic, smoked paprika, curry, crumbled stock cube. I may try making salmon sausages that way. I may make the meat more pasty in the food processor so I can pipe it like you do, that would be easier but texture would be lost.
The only chef I found on UA-cam who makes his own sausage meat instead of buying it. I can always count on you Chef !!
The first night we were in England we stayed in Lavenham in a cozy little cottage. We had been traveling for about 20 hours and were exhausted. My family passed out, but I went to the local shop and bought a bottle of Rose wine and a package of sausage rolls, went back to the cottage and enjoyed every moment of the evening with my feet up, wine and rolls. Going to make these for Easter appetizers :))
When we were children in Suffolk in the 1950s a winter entertainment was to go on a 'winter picnic' to the grey and pebbly coast. After exploring the beach and its breakwaters, we'd sit on the deck of a beach hut - often with a cold, blustery wind whipping around our ears - and tuck in to our picnic. The meal would include soup and sausage rolls cooked by our mother from scratch - using shortcrust pastry, IIRC - wrapped in foil and newspapers to keep it all hot.
Bonfire Night/Guy Fawkes was the other time for hot sausage rolls, along with soup and baked potatoes in their jackets, oozing with butter.
Something about the contrast between cold wintry weather and piping hot food, eaten in the open air, is so incredibly comforting and fun.
I love Darren's instructions. They are no fuss and very clear.
I lived in the UK for many years.I make mini- sausage rolls every Christmas morning for my family served with Dijon mustard for dipping and mimosas while opening gifts and they r all gone before I can even make the next batch to put in the oven! Never any leftovers.One year I thought everyone was sick of them and I didn't make them! They complained for a year about it! Especially all the kids,who were now adults. We are big on Christmas traditions.I use Pepperidge Farm puff pastry sheets but I use while still cool to get max puff.I also use egg wash.I cheat and use a variety of pre-cooked frozen sausage (if I made them more often than once a year I wld make sausage filling like you do).Mine do not look as precise as yours but they always taste good.Thanks Darren.
As an American with English parents, I grew up with sausage rolls and love them. I've watched probably a dozen videos on UA-cam on making sausage rolls, and this is by far the best. It's also the first one where a piping bag was used, which seems like a great idea I never thought of before. Next time I make sausage rolls, I'm using this method. Thanks!
I didn't know of using a piping bag either.
But I can tell you, this 50% Welsh / American boy is definitely going to make his own "puff" pastry when he tries this recipe.
Thank you so much Chef,this video was very educative and nice
As a Canadian with British parents, I agree! Sausage rolls are the ultimate lunch, placed in an air fryer they’re absolutely delicious. Toss some mustard or hot sauce on top and you’re happy as a clam
Thanks for sharing. You are a great chef. I'm just going to make them today.
"How long to they last?" "I don't know, an hour? Everyone's eaten them". I lost it. Love that part.
That cool trick with the double pastry is fabulous - I never would have thought of that. I'll always do that. Thanks Chef Darren.
I love a Sausage Roll. Couldn't get Pork Shoulder so I picked 2 Loin Steaks and 2 Belly Strips. Tomorrow I am going to Hand Grind that through my Mothers old 1960's mincer. There is currently Wild Garlic in the Meadow behind the House and we have Parsley, Sage and Thyme in the Garden. I have bought the Pastry, but I am looking forward to making my own Sausage Meat. 🙏 looking forward to King Charles III Coronation. Long live the King!
I agree with the pastry version, I have tried to make flaky pastry with limited success but it is not expensive to buy and it is always totally uniform in dimensions. I have been making sausage rolls for 30 years for my family, usually for sporting events or Christmas time. I like to add sage and nutmeg to my filling. Never added bacon but I will next time. I also add a little Panko bread crumbs and some Worcestershire sauce and balsamic vinegar and brown sugar when I pre-cook the onions before mixing with the filling. To each their own but I always get smiles when they come out the oven and as you say, they are gone before they can be critiqued.Thanks for posting.
I love the tip about scoring the pastry and doubling the sheets. I do a pork based mince and add apple, fennel seed and finely grated carrot.
Do you use whole fennel seed or do you grind them up?
@@nexussever i use them whole but sparingly
I just love you and your channel! A native Texan here who misses the delicious sausage rolls found in the UK. I just ordered your seasonings and can't wait to try making this. Texas is blessed to have you. Thank you for sharing this with us common folk. Xx
I love the idea of a Texan eating sausage rolls, haha, seems so funny to me. I, a Londoner, have made a few Kent Rollins cowboy recipes, so I guess it goes full circle 😂
@@adamford7808when I went to college in Oklahoma, all of the donut shops served sausage rolls but they were wrapped in a savory form of donut dough instead of puff pastry
Gimme a T for Texas!
Love from Manchester UK
Same here! Texas born and raised… my grandmother was from England though so I grew up eating these. My favorite!
@@terranceramirez4816those are called Kolaches or “pigs in a blanket” if I’m not mistaken. All the donut shops here in Texas have them. I’m sure Oklahoma is the same with that as it isn’t too far away.
I’ve never seen any kolaches with ground meat like this though so maybe they have a different name.
Back in the '70's (mid '70's) we would butcher around thanksgiving time(3rd week of nov.) making our own lard,sausage,and scrapple. Much in the way you talk of.On certain occasions we would sugar cure hams. These things are certainly a lost art here in America. We don't put pride in our food anymore and we should. Just as you pride yourself in cooking for the royal family,my people prided themselves in cooking and passing on the tradition of butchering and preparing meats and such for the winter. Simplicity is the key! love your vids!
As a retired chef, one can never stop learning. When I do a batch of sausage rolls i add stuffing mix and they go down very well, (even by me)
Sounds good I need to try that!!!
@@janholly3961 Hi Jan, yes i mix the stuffing in hot water then when cool mix it in with the sausage meat, roll it out into a long sausage and then add it to the rolled out pastry, I use shortcrust pastry not a keen fan of puff pasry, (I get into such a mess when eating) lol Love your singing bye the way x
I'm sure that's delicious as well!! I think I would prefer it without the stuffing filler as long as there's enough pastry wrapping the meat.... ugh it all sounds delicious!!!🥰
When I was a broke student in London, a Greggs sausage roll was one of my favourite things to eat. Great vid chef!
Can relate, I did the same. It's a shame that Greggs is now basically a cheap coffee shop, they used to do such a great variety of fresh made sandwiches, breads and treats. I'm always a little disappointed by their selection these days. Their sausage rolls are still great though!
I like them because they’re nice & salty!
Rfffff you for free
i loved the large sausage rolls my school made in the late 90s served hot for 50p ! oddly they had a citrus taste to them which i actually loved
Just before putting the sausage meat down, I use a line of marmalade. It adds a really nice sweetness and flavour that compliments the sausage meat. Definitely need to make some more!
Sounds good with marmalade
Totally trying that!!
Mustard Pickle works well too.
Eww, i like my sausage rolls not messed about with.
This sounds great. Thank you, I will try it.
When I was a poor musician living in Mildenhall, I used to go to this vending machine every night and get a sausage roll, a packet of crisps, and a carbonated beverage, and that was dinner for a long time.
Ok.... I need this DESPERATELY!!! I'm full blown American😅 n I've only had the lil smokies wrapped in croissant pastry but I think having the ground sausage would b even better!! This looks delicious n also... I love this chef!!!🥰👨🍳❤
Two sausage rolls with a nice cuppa makes the perfect lunch.
My grandmother used to make hers with shortcrust pastry, online I only saw puff pastry, I thought my had taken a short-cut on making them (she did buy her sausage meat), but I guess not. She would have been 100 years old last year!
This is the best sausage roll recipe I’ve ever seen…not daunting…im married an aussie and always say sausage roll made at home is the best…so i learnt through this and its the best…i put garlic sweet paprika oregano n basil salt n black pepper( coz i cant buy your seasoning) and to tell you honestly chef… it was gone in seconds… now this will be added to my own recipe..thanks heaps chef!!!
Never trust a skinny chef. Darren has our absolute total full trust. Best recipes. Great instruction. WONDERFUL. Thank you.
I love how one of your mottos is that you should always make it your way. You give advice and tips then say that you should experiment. Like with the seasoning in this video. That is the best thing about your tutorials as they are much more casual and friendly hehe !
Always wonderful to watch Darren at work. So professional and a great teacher.
Darren, you bring back the warm fuzzies with this one. My dad would make these a wee bit smaller for Hogmanay including the ruff puff pastry, but, not the sausage filling. He would make enough that he could freeze some for us later for Burn’s Night even though we always had the traditional haggis after we had been to Scotland. He has been gone the last few years and prior to that his health wasn’t the best so it has probably been 10/15 years since the homemade sausage rolls. His trifle was to die for. I hope you and yours had a wonderful holiday season.
Never would have thought to score them with a fork, such a perfect touch. Thank you for sharing your creativity. Merry Christmas!
I've never doubled the pastry, I'm going to have to try that. I also put sharp cheddar in them, that's delicious too. Thanks for sharing 🙂👍
oooooooh!!! Thank you for that tip, will have to try that, next time!
Uk, Yorkshire based here - I was brought up on homemade sausage rolls (my Mum learned to make them at school in the ‘60s) and she always makes them with her own shortcrust pastry. So I always make shortcrust sausage rolls too - delicious :)
Outstanding, love the tutorials. Greetings from Ireland 🇮🇪
I’m from Pennsylvania (Dutch area) and our pigs in a blankets are a sausage rice mixture wrapped and cooked in cabbage. So interesting to see how we all have a pigs in the blanket but they’re all different.
Also called "stuffed cabbage " or halupki (sp)?
That sounds like a wonderful gluten-free option!
I would get these at the British Emporium in Grapevine, Texas and loved them with a nice salad. Glad I have a recipe.
I’ve never had one but will be making these to test at an American Christmas Eve party and can’t wait to hear the comments. Great video with very clear instructions.
You make it look so easy! Thanks for sharing these recipes and all of your interesting stories!
I'll take 6 of those right now, thank you ! My mouth was watering while watching you make them. They're really simple to make.
I sauté a sliced yellow onion in a little pork lard until caramelised, add a splash of balsamic vinegar, then allow it to cool. I then sauté a grated Granny Smith apple in a little butter, 1tsp sugar, and a splash of apple cider vinegar and reduce until soft, then cool. When I assemble the sausage roll, after laying down the pork mince mixture on the pastry I lay a little of the onion on one side of the sausage meat and a little of the apple on the other side before rolling up. MMMMMMMMMMM!!!!!! 😋
Kitchen hack: Buying a large sandwich bag, filling it with whatever you want and cutting the corner off with a scissors works well as a piping bag. And plus you can use it as a sandwich bag for when you're not piping! (Make everything in your kitchen pull double-duty. Alton-sensei taught us no uni-task devices!)
I dislike that hack...every single time I need to use a zip lock to pipe anything it inevitably splits a seam or rips. I gave up and just bought good piping bags.
Made these tonight! I used a plant based sausage (Impossible ground sausage) with onion powder, paprika, garlic power, sage, salt, and pepper. They were fabulous!
How long did you cook them? I love the Impossible brand- the ground version makes a mean meatloaf.
Ooh they sound lovely
So……. You didn’t really make sausage rolls. Sausage by definition is made from meat. Vegans🙄
@@barryc9115 Well, first of all, don't be rude. Second, I am not vegan. Third, have a blessed day.
@@lindseystraley9596 I wasn’t being rude, I was being factual. Sausage by definition is meat
I live in NC and I have heard of these but never tried them. When I googled it your recipe came up so I gave them a try. Now I understand why they’re so popular! Great video and fabulous sausage rolls!
Your videos are fantastic! So easy to follow along and your stories are super entertaining and I always look forward to watching. Thanks for being a wonderful human being 😁
Cracking recipe, Darren. Thank you. Each to his own. I prefer short crust pastry. I like to spread a bit of English mustard on the pastry before putting on the sausage meat. Also seasoning the sausage meat with salt and black and white pepper only. My late Ma used to snip along the top with scissors to allow the steam to escape. As you say - whichever way you cook them, they don't last long!
Sincerely, I watch this channel because I love Mr McGrady dishes, they so appetite giving for I🤗 & my lack of appetite has drop.
Thanks Darren 👍 😊. I love watching you cook. Together with all the interesting food information and your anecdotes about the Royal Family, Harry, William and Princess Diana. You bring it all and them all back to life in your recollections, accounts and experiences. For Princess Diana fans and loyalist, it's an invaluable real treat to hear about who she was and the way she was.
Interesting that you went to America after her tragic and premature death. I heard in one of the Documentaries on her last days that she was planning to settle over there because she liked the way the Americans treated her.....
Thanks for your utube videos. You really cheer me up in these difficult days x
Hello Mary
How are you doing today?
I had no idea how easy it was to score the pastry! You made a lovely design…I plan to make these…❤️
I have used frozen pastry for years now, it comes flat here in Australia so no crease lines. I cook some onions in Worcester sauce and add to the sausage meat and then add more Worcester sauce. When the kids were young I used to add some breadcrumbs to make the mixture go further, but these days I dont need to do that. They are really delicious and I make them quite a lot, I prefer them cold but most Aussie's prefer them warmed up.
Love your videos. Been trying to show my son how English foods can be so good. He loves sausage so I know he'll love your sausage rolls. He also wants to get your seasoning. Thanks for making videos, they are such a treat!
I can't wait to try these! Easy ingredients, quick and oh! the CRUNCH! 💕
Thank you, your method for the rolling and cutting makes so much sense, rather than cutting squares prior to filling and rolling. I used your method to make my 1st batch of English Sausage rolls for the family and they were a smash hit. You have new fans from the USA. Now trying to order the seasoning mix and its sold-out. Thank you.
I'm subscribing because you didn't try to force us to make our own puff pastry. I'm American and have never had a sausage roll before but this looks delicious. I'm going to try it.
Because others are forcing you to?
I'm with you. Life's too short...
Milkywhite enjoy our sausage rolls 😁
@@chucky2316 I tried it with frozen puff pastry and found it tasteless, made a homemade puff pastry, same result. Finally, I did these with a real croissant dough and they were absolutely phenomenal. I've realized that puff pastry is bland and gross.
@@MilkyWhite1 you enjoyed a British snack that is the main thing.😁 Love a sausage roll fresh from the bakery in the morning as the day wears on they get a bit hard and crispy.
Ah Darren! Those Sausage rolls look relally comforting and refreshing! I've not made a sausage roll homemade before, but have always got them from the local butchers (free range) and they are delicious! Considering this I might make my own sausage roll now teaching me that it's quite simple to make. Thanks for sharing these delicious but simple snacks!...
I only ever made sausage rolls at Christmas time by adding sage and onion to the sausage meat, I use an all butter recipe for quick flaky pastry. I normally only kept it to Christmas because it was so messy - rolling the filling into sausage lengths and lifting it on to the strips of pastry - but you have simplified it soooo much so thank you :-) I am going to try your way now!
I'm here in the northwest corner of the United States (near Seattle) and was eating a sausage roll fresh from the oven as I watched this video. Mine are beef rather than pork, and perhaps a bit spicier than usual in the UK, but other than that are true to the idea. *Thanks for a great video!*
Met one of your ex colleague today and he had nothing but nice things to say about yourself :) said you were such a nice guy and an amazing chef!
I accidentally happened upon your channel, and I am so glad I did. You are delightful - love you! I enjoyed your sausage pastry recipe. Thanks so much!
Welcome aboard JB
Great tip on the pastry chef!
In Australia a pig in a blanket is a sausage wrapped in a slice of white bread that you have all the same sorts of sauces and toppings on as a hot dog.
I’m veg but always love all Darren’s videos. Such enjoyable presentation and a most lovely personality. Cheers, Chef and all who read this❤️🇬🇧 🇺🇸
Edit: cheers Winston too
We in the US have bacon wrapped shrimp called angels on horseback...funny how food passed back and forth is like a game of telephone
Thank u Darren. Iam from srilanka. I really do appreciate your videos.
Can't wait to make this! Thank you Darren.
Good tip on the frozen puff pastry for the sos rolls. Thank you chef.
I normally saute the garlic with the onions, use manuka-smoked bacon, and pop in some Herbes de Provence, but I love the sound of your seasonings! I might have some dried juniper berries in the cupboard somewhere.....
Our most common sausage seasoning in the US is salt, white pepper, a tiny pinch of nutmeg and some ground sage. That's the ubiquitous "American breakfast sausage" flavor profile. A nice sausage roll and some quality mustard (Colman's mustard) always hits the spot.
I grew up in the bush in outback Australia. We had a bakery who made terrible bread & cakes but their sausage rolls were the best I've ever had. They were flaky & yellow coloured with a mild flavoured mince filling. Would love that recipe.
One of my favorite little snacks. Never knew how to make them till now.
I always buy them.
I appreciate the use of pre-made pastry, though one day I need to try making it myself. These look so easy, and I think I might make a batch for Easter. Always a pleasure watching you prepare a new recipe🙄💗👏
Hello
Look up a good recipe (technique wise) for 'rough puff' - simple, but the trick is doing it COLD, and many layers. 😊😊
I made these this morning. Absolutely delicious! Going to get your spice mix. But the filling was fine for a first try. Hurricane Milton is breathing down our throats, so I thought this would make a good snack on hand if the power goes out. Thanks so very much. Yummy!
Excellent instructions. I'm making them now for a Christmas party.
Thank you for your wonderful recipes So easy to follow and your nice stories about the royals👍
Done this many times!
It’s a winner with all the family!
My husband and I have celiac so I have to make our own. I use Asdas Gluten free Cumberland sausage for the filling, they are just sooo tasty. I remove the skin and make the rolls the same size as the sausage. Lovely 🥰
Pork mince and black pudding, that's all that's needed, nothing else 😉😉
That sounds fabulous ❤
This channel is everything 'R O Y A L T Y' that I desire...Love this channel and the Chef's warm personality...
This man is a treasure.
I also just found him, I subscribed on this video alone. The production, camera work, character, charm, comedy, I could go on and on. How this man doesn't have his own show on TV must be because he doesn't wont one? Wish I knew what Juniper Berries taste like or where to find them...
Can't wait to try. "I miss me sausage roll and Jolly old England."
Juniper is a fantastic idea.
love your videos darren! great insights into history of the different foods you present
Thanks for sharing your recipe.must give it a try thanks
This is going on the Christmas party list for real thanks Chef
Love sausage rolls. I make a shortcrust pastry to wrap around the filling. Thanks for the video.
Oh, I wish I can have a personal chef. Delicious, homemade food
It looks absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Simple & Easy thank for sharing. I will Definitely Try Them
Best recipe ever as it has no carrott or any bollocks just some flavour for the meat ❤
Hello from Houston…I love your videos! Your stories are entertaining and relevant to the demonstration. And your explanations are clear and concise; I always learn something. Just my opinion, but they should have had you play yourself in the movie Spencer…it would have been much better. ⭐️
You're too kewl! What would my daughter do without watching you lol! She nearly died last year but she watches everything you do!
I miss those so much. I’m going to make these.
We used to get sausage rolls at the Sidney Bakery on Vancouver Island on annual vacations when I was a kid. Never had one as good as they were.
I love the fact that Darren is almost offended by the fact that sausage rolls are almost now vegetarian 😂😂😂
I know ! The clues in the name SAUSAGE ! Not plant based sausage 🤮
Thank goodness we can all make sure we have pure pork in the sausage rolls , nothing worse having that plant based crap that tastes like snot lol
Good lort, plant based or. It, if it tasted good then it tastes good!
I think he was suggesting that theres a lot of filler in shop bought sausage rolls rather than vegetarian ones. No need for people to get worked up.
He was offended by the amount of breadcrumb or filling added, not that you can get veggie ones, which are also delicious by the way.
My grandmother used to make sausage rolls for Christmas. She used pie crust and premade sausage meat. I'm going to try your recipe next Christmas
Those look excellent, I'll have to give them a try! Thanks Darren!
When I lived in the U.K. that was my favourite snack, I 💙💙💙💙💙then👍
Finally got my Chef Darren McGrady's Seasoning Collection today! YAY!!! I'll be making Sausage Rolls in the morning! WOOHOO!
I love your videos and the stories. Your tips and encouraging people to make their own. Thank you for sharing Chef McGrady. Please keep the videos coming.
I'm a huge fan of sausage rolls and have made them many times. Mine have never looked that good!
I just discovered you and I really like this channel. I am learning English and I like cooking. Your videos very efficient for me. You speak very clearly and beautifully, I love British accent very much. Thank you, you are a good cook and Englishman ♥️
Love his expression
Made some apple and chestnut sausage rolls for Christmas starters this year - when piping the meat onto the pastry, i used the back of a spoon to form a cavern and filled it with cranberry sauce xD Cranberry stuffed apple and chestnut sausage rolls :D also added all the seasonings with a little fresh chopped sage, was a real hit with the family
I love making mine with French onion suop mix when mixing the meat rather than spices. Mind you I make 5 or 6 dozen at a time for work and generally gone within the hr 😊
They look AMAZING! Love your videos and stories of your time at the palace!
The double pastry is a good idea as is the scoring with a fork (I had always used a sharp knife to make cuts, as I was taught).
We don't eat red meat (mammals) in our house but I've been making turkey and chicken sausages and burgers. As my sausages have no animal collagen skins, I hand form them and wrap tightly in cling film like a bonbon, steam them for 30 minutes and then unwrap them. Seasonings are various herbs, mashed garlic, smoked paprika, curry, crumbled stock cube.
I may try making salmon sausages that way.
I may make the meat more pasty in the food processor so I can pipe it like you do, that would be easier but texture would be lost.