Quick and Easy Sausage Rolls (2024)

FAQs

How to stop sausage rolls from going soggy on the bottom? ›

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. Once cooked, transfer from the baking tray to a wire tray to cool.

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).

I always use mixed herbs in my cooking, and they bring a beautiful flavour to these sausage rolls! 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 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.

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.

Fat. The meat for a sausage should contain about 25 - 30% fat in it. This will make the sausage tender and juicy, without fat it will feel dry.

Oven Baking: This is one of the simplest ways to cook a sausage, just beware they don't overcook them and they dry out. Just place on a baking tray with a little oil and cook for 15-20 mins at 170 C, turning once or twice to make sure they brown evenly.

And it's never let us down. Here's how to do it. To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes.

However, with the ever-increasing demand to make a perfect-looking product, combined with the need to make it cheaper and cheaper, manufacturers started reducing the fat content of sausage rolls and introducing chemicals and other undesirables into the sausage, so they became bright pink meat concoctions packed with ...

Sausages and meat that has been minced, can stay pink when cooked. It can also brown prematurely, which is just as worrying. Premature browning means they can look 'cooked' (not pink) but in fact the pathogenic bacteria has not been killed.

Should the inside of a sausage roll be pink? ›

Once cooked, the inside will still look a bit pink because of the bacon. But it's very easy to tell that it's cooked because the texture of the meat is completely different to when it's raw.

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. Same goes for puff pastry.

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

A silicone baking sheet is excellent for baking too, but they're a little pricey. How do you stop sausage rolls sticking to a tray? lay a sheet of parchment paper on your pan, then put the uncooked sausage rolls on it and cook them.

I sprayed some oil on the paper. just skip the paper and spray the oil directly onto the baking tray. works for me.