Sausage Roll Recipe with Cheese and Bacon (2024)

FAQs

How to get crispy bottom on sausage rolls? ›

Of course, a swathing of egg wash over the puff pastry makes for a crisp, flaky finish and a very good sausage roll.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat."

They are similar but not the same. Sausage rolls are minced meat often, but not always, pork, seasoned and encased in either puff or short pastry. Depending on pastry preferences. Pigs in blankets are whole cooked pork sausages, cooled and rolled in puff pastry usually in a similar casing to how croissants look.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

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.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

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.

How will I know if my sausage rolls are cooked through? When cooked the meat filling will still be soft. However, you can tell that they're cooked as the filling will have a very different texture from raw meat.

A done sausage will be brown or taupe all the way through, while an underdone sausage might be pink or red inside. In general, you can eat a sausage if it's still slightly pink on the inside (since eating underdone beef and pork is usually fine).

How to know when sausage is cooked? ›

To make sure that the sausages are done cooking, cut one of them in half on a plate. The inside should not have any pink in the middle and instead should be brown.

The Texanist: Why Do Texans Call a Pig in a Blanket a Kolache? – Texas Monthly.

Pigs in blankets, kilted sausages or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.

In the United States the term "pigs in a blanket" typically refers to hot dogs in croissant dough, but may include Vienna sausages, co*cktail or breakfast/link sausages baked inside biscuit dough or croissant dough.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.

Once your cake is out of the oven, turn it over onto a cooling rack, remove the pan, and let it cool there instead of in the pan. Otherwise, the bottom will get soggy.