Dan Lepard’s Hot Crust Sausage Rolls #ShortandTweet

Page 505 of Dan Lepard’s “Short and Sweet” cookery book was a revelation to me. I discovered that I needn’t fear pastry, and I’ll never need to avoid recipes that require handmade shortcrust again. No more panicking and dashing off to the supermarket to buy a rectangular lump of packaged pastry that requires rolling out before use. Page 505 taught me that any old chestnut holding a rolling pin can make beautifully flaky pastry. It’s all in the recipe, you see, and in the recipe writer’s ability to dumb-down instructions to my level without being condescending to more skilled, experienced bakers. This recipe gets a huge thumbs-up from me.

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I didn’t fiddle about with Dan’s ingredients or method for the pastry. I followed it word-for-word. Oh. Well. Except for the paprika; the supermarket didn’t have sweet paprika, so I used the smoky version. That was actually quite nice, so thank you supermarket shelf stockist guys for failing to do your job.

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I did fiddle with the sausage though. I like very spicy sausage, so in addition to the chopped onion, I added 1 teaspoon of finely chopped fresh chilli, 1 teaspoon coarsely ground pepper, and a tablespoon each of fresh, chopped parsley and sage. I like sage in sausage. I also ‘scored’ the sausage meat with a knife, as this helps it hold its shape while cooking without it compressing. I learned this trick from my Danish mother-in-law.

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I tried my new lame for slashing the pastry, but I couldn’t cut it deep enough so I used a paring knife. As the sausage rolls baked, I noticed that some of the slashes began to close up, so I’ll slash the pastry deeper next time, perhaps into the sausage meat.

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Hubby liked these. His comment, “Damn these are good.”

When the man’s right, the man’s right.

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10 Comments Add yours

  1. Those sausage rolls look like they wouldn’t last very long if part of a festive buffet – delicious.

    Well done for sloughing your pastry fears (something that I think many of us share).

    1. Misk Cooks says:

      I made half the recipe because it’s just P and me. Molly-the-Springer isn’t allowed such treats. Anyway, my point being that a festive buffet wasn’t needed in order to polish these off. We made short work of them all by ourselves. 😀

  2. Joanna says:

    Damn these look good 🙂 I must try your trick with the sausage meat next time. I found the slashing quite hard to do on these, if you cut into the sausage meat then the sausage meat sticks to the knife… and I did one lot on the bias and then they sort of unfurled and waved little fronds in the air. Yours look the business xx

    1. Misk Cooks says:

      Thank you! 😀 In the end, I slashed mine with my pretty little yellow knife that I kept dipping into a glass of cold water. That seemed to work quite well.

      Now I’m contemplating what other fillings I could use? Do you have any suggestions?

  3. Wow, these look fantastic – I have never made homemade sausage rolls before – only ever pies – need to rectify that ASAP!.
    🙂 Mandy

    1. Misk Cooks says:

      Very easy, Mandy, and you’ll be surprised by how delicious they are!

  4. Oh between you and Joanna I seriously need to make some sausage rolls this week. As has already been quoted “damn, these (look) are good.”
    Will try the scoring trick too.

    1. Misk Cooks says:

      Yes, you seriously *do* need to make these; they are seriously delicious. ;D

  5. #shortandtweet Sausage Roll compilation: includes not only this post but those from other bakers who were surprised and delighted by how straightforward and delicious these sausage rolls can be.

    I should report that there are already household demands to re-make this recipe so that we can experiment with your sausagemeat scoring technique.

    1. Misk Cooks says:

      A very good read! Interesting that most shortandtweeters took on the sausage rolls. Those scones look nice though.

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