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As noted above, sausage rolls can be served hot or cold, so they're very versatile. Pack them in a lunch box or picnic basket, serve them warm or cold for a light meal, or set out a tray of them on a party buffet. Make honey mustard sauce, a cheese-beer dip, or homemade ketchup to serve with your rolls.
Why do my homemade sausage rolls have soggy bottoms? To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up.
Line a baking sheet with parchment paper. Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly.
You can keep things like sausage rolls, quesadillas and mini pies both warm and crispy by lining the bottom of your Thermos with a few folded pieces of kitchen towel and piling the hot food on top. No more soggy sarnies. Keep cold things cold as well as hot things hot.
The best side dishes to serve with sausage rolls are french fries, blooming onion, crispy green beans, cheese dip, crispy chicken Wings, crab cakes, coleslaw, potato salad, stuffed mushrooms, onion rings, corn on the cob, grilled vegetables, jalapeno poppers, and macaroni salad. Now, let's get cooking!
Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
It's also handy because you need to keep the meat as cold as possible in sausage making, and hand mixing means warm hands bringing up the temp. But, it's also a must-have for the bind. The paddles of the mixer break the proteins, creating a natural protein "glue."
Yes, they can! Just before brushing the sausage rolls with egg wash, seal them in an airtight container (separate any layers with parchment paper to prevent sticking) and store them in the refrigerator for up to 2 days. When you are ready to enjoy, brush them with egg wash and pop them in the oven.
A common reason for them splitting open is not enough cereal in the sausage mix. It's common to use breadcrumbs or even stale bread soaked in water. If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting.
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