The British have a fun food that is a comfort food called sausage rolls and they are easy enough to make.
The first thing to do is decide on what kind of dough you want to use. These can be done in many ways using Phyllo dough, puff pastry, fast dough like in a can, or homemade from scratch dough. I like to use the Phyllo dough for mine.
What kind of meat do we use? The Brits like sausage and that is why it is call a sausage roll but the truth be told you can use just about any ground meat you like.
I like to use elk, lamb, goat, beef, bison, and hamburger meat other than pork sausage. The brits will say well that is not a sausage roll but I beg to differ you can make sausage out of any of these meats.
Let me lay it out for you so you can make it!
- Ground meat 1lb
- 3 Phyllo sheet 12 inches long
- 1 egg 1/4 cup of oil and two table spoons of Greek yogurt or sour cream
- 1/2 cup fine chop onions and 1/2 cup of carrots real fine chop if you do not like carrots replace it with bell pepper or any other pepper you like.
- cookie sheet or drying rack to cook them in the oven
Brown the meat then add the carrots and onions and cook down until soft remove from heat and let cool down.
Mix your oil Greek yogurt and egg together along with a 1/4 cup of cold water in a mixing bowl you will also need to basting brush.
Pre heat your oven to 350 degrees
Now the Phyllo dough watch out if you have never worked with it before it is thin and can rip apart easily and this is why we use three sheets for each log. The Phyllo dough dries out fast so wet a dish cloth with cold water and cover the sheets you are not working with at the time. This will help keep them fresh and easier to work with.
Take one sheet lay it out brush your egg mixture all over it then add another sheet also doing the same thing with egg mixture then add another sheet now you should have three sheets all stacked together to make one sheet.
Repeat that with three more sheets so you will have two long sausage rolls.
The final steps
Turn your sheet long ways the longest edge facing you. Place meat mixture about two fingers thick and a 1 inch away from the edge all the length of the sheet the slowly roll until you are about 1/2 of a inch from the other edge here you will need to add more egg mixture to the edge of sheet using you basting brush so the dough will stick together nicely. Repeat for your second roll. Place back in the fridge for 15 minutes the cut each roll about three inches apart.
Place them on a cookie sheet or drying rack oven rack will work, too! For a golden brown finish baste more egg wash on the tops of each roll and place in the oven. Note: if using the oven rack take out of oven before you pre heat oven.
Cook for 45 minutes some thing to think about is where you live so keep and eye on them not to burn them. When they are golden brown they are done.
You can use many different sauces to go along with them.
BBQ, mustard, ketchup, sour cream with franks hot sauce, Greek yogurt with chives and mayo with a cap full of lime juice. It is up to you but anything you like to use to go with them.