How To Make Sausage Roll// Easy Recipe//@MasofsKitchen
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Recipes in this Video
2 recipes
Ingredients
- ●1 lb sausage meat
- ●1 sheet puff pastry
- ●1 egg (beaten)
- ●1 tsp mustard
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh parsley (chopped)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, mix the sausage meat with mustard, salt, pepper, and parsley until well combined.
- 3Roll out the puff pastry on a lightly floured surface to a rectangle about 1/8 inch thick.
- 4Cut the pastry into two equal rectangles.
- 5Place half of the sausage mixture along the center of each pastry rectangle.
- 6Fold the pastry over the sausage filling and seal the edges by pressing with a fork.
- 7Place the rolls seam-side down on a baking sheet lined with parchment paper.
- 8Brush the tops of the rolls with the beaten egg for a golden finish.
- 9Make a few small slits on top of each roll to allow steam to escape.
- 10Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
- 11Remove from the oven and let cool slightly before slicing and serving.
Equipment
baking sheetparchment papermixing bowlrolling pinfork
Ingredients
- ●2 cups heavy cream
- ●1 cup whole milk
- ●3/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●4 large egg yolks
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat over medium heat until the mixture is warm but not boiling.
- 2In a separate bowl, whisk together the egg yolks, remaining sugar (3/8 cup), and salt until well combined and slightly thickened.
- 3Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- 4Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- 5Remove from heat and stir in the vanilla extract.
- 6Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature.
- 7Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to chill completely.
- 8Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 9Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Equipment
medium saucepanwhiskfine-mesh sievebowlice cream makerairtight container
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