Tag Archives: Party Food

Homemade Sausage Rolls

Delicious Homemade Sausage Rolls
Delicious Homemade Sausage Rolls
Sausage Rolls
Sausage Rolls
Homemade Sausage Rolls
Homemade Sausage Rolls
Go Make These Sausage Rolls Immediately!!
Go Make These Sausage Rolls Immediately!!

A recent blog post got all of my colleagues and I in a bit of a state. Niall of Lovin’ Dublin put up a recipe for homemade sausage rolls. Within our team at work, we have a bit of a penchant for posh sausage rolls, and had such cravings for sausage rolls after reading it, that many of us did go out and buy some posh sausage rolls at the local deli to satisfy our cravings. To be honest, the whole ordeal left me in a bit of a dither. I had never thought of making homemade sausage rolls before. Could it really be as easy as Niall’s blog implied? Would mine be nice enough to warrant making them from scratch? Well after a few weeks of dreaming of these aforementioned sausage rolls, I decided to make a batch of my own. And oh my god, they were mighty.

I had a bit of an unfair advantage after taking a trip to The English Market before making them, and stocking up on beautiful O’Flynn’s Gourmet Sausages, which are just heavenly. Their stall has such an amazing collection of high pork content gourmet sausages, but in the end I went for their spicy Italian sausages. I had invited a few guests over for the sausage roll eating extravaganza, one of whom is a bit of an aficionado of all things spicy and sausagey. He seemed to love them, so that was a good sign. One of my aforementioned colleagues also gave them the nod of approval. In fact they were so good, that I was only give 90 seconds to take some hasty pictures before they were all gobbled down, crumbs and all.

These are just something you have to make, they are so tasty. You can mix in or out whatever spices you like. They were really good with country relish. I think raisins soaked in a little juice would be a nice addition (if you left out the basil and chilli). These would also be fantastic to make over Christmas if you have guests coming, just make them smaller and thinner to feed many mouths as little canapés.

Skinning My Beautiful O'Flynn's Gourmet Sausages
Skinning My Beautiful O’Flynn’s Gourmet Sausages
Sausage Meat Mix
Sausage Meat Mix

Ingredients:

6 jumbo gourmet sausages (about 80% pork content – I used Italian spicy sausages from O’Flynns Gourmet Sausages in Cork… Sure doesn’t all the best food come from there?!)

1 yellow onion diced

2 cloves garlic finely chopped

1 handful basil chopped

Zest of 1 lemon

1/2 deseeded chilli (optional)

1 tsp fennel seeds crushed into a powder

Salt & Pepper

1 sheet puff pastry defrosted

1 handful flour (for rolling out pastry)

1 beaten egg

Mixed seeds (optional)

  1. Sweat down your chopped onion, garlic and chilli (if using chilli) in a frying pan on a medium – low heat in a little oil. You don’t want these to go golden or crispy, just nice and soft. When cooled, set aside in a bowl until cool. When cool, add the lemon zest, basil, fennel and a few cracks of black pepper and a pinch of salt.
  2. Remove the skins from your sausages and pop into the bowl with the onions etc, break the sausages up with the back of a wooden spoon and stir all the mixture together.
  3. Roll out the defrosted piece of pastry on a little flour into two rectangles, to only about the thickness of a coin. Take one of your rectangles of pastry pread your sausage meat along the length of one of the long edges of the pastry. The roll up the pastry tightly, and brush a little bit of beaten egg along the very last bit of pasty to seal it together. Do the same with the other rectangle of pastry. Cut the pastry into little sausage rolls of whatever size you like, seam side down.
  4. Place the rolls on a lightly oiled baking tray and wash the tops of the sausage rolls with a little beaten egg, and sprinkle with the seeds if you are using them.
  5. Pop into an oven preheated to 180C for 25 to 30 minutes, until golden and crispy. Best served with some  tomato country relish.
Mix These Beauties With The Other Ingredients
Mix These Beauties With The Other Ingredients
Start Rolling Your Meat Tightly Into The Pastry
Start Rolling Your Meat Tightly Into The Pastry
Slice Into Rolls
Slice Into Rolls
Bake Sausage Rolls for 25 to 30 minutes
Bake Sausage Rolls for 25 to 30 minutes
My Homemade Sausage Rolls - The Finished Product
My Homemade Sausage Rolls – The Finished Product

Thai Spring Rolls

Thai Spring Rolls
Thai Spring Rolls

Another great recipe I was taught during my cookery course at the Koh Chang Thai Cookery School was Fried Spring Rolls! So tasty and a total crowd pleaser which is great for parties! This recipe unlike the last one doesn’t require as many herbs and less pounding etc. While I list the ingredients we used, you are free to put in or leave out what vegetables or meat you want. The chilli dipping sauce that goes with it is a great 0ne to know for parties, great with prawn crackers etc and it’s easy peasy to throw together. The pastry sheets for the spring rolls can be found in most Asian shops in the freezer. Apparently many Thai people use the same method with chopped pineapple, mango and banana instead of meat and veg for a dessert.

We would pass stall upon stall of amazing street food in Thailand each day. A bowl of Pad Thai would usually cost between 50c to €1 and would taste amazing, which was often our lunch. All the street food was amazing though, we would go to the fruit stalls for breakfast, coconut ice-cream stalls for a refreshing treat or any of the other stalls for a tasty snack such as these very spring rolls!

Meat and Seafood Treats
Meat and Seafood Treats
Dried Meat and Fish
Dried Meat and Fish
Fresh Fruit Vendor
Fresh Fruit Vendor
Coconut IceCream Stall
Coconut IceCream Stall

Serves 4 people (8 large spring rolls)

 

Chilli Sauce:

1/2 tbsp crushed red chilli

1 tbsp crushed garlic

1 tsp salt

1/3 cup sugar

1/4 cup vinegar (white wine vinegar)

1/4 cup water

 

Ingredients:

500g spring roll sheets

100g mung bean noodle

200g minced pork or chicken

1/2 cup shredded cabbage

1/2 cup shredded carrot

1/2 cup chopped babycorn

1/2 cup chopped spring onion

1/2 cup beansprouts

1/3 cup mushroom finely sliced

1 tbsp chopped garlic

1 tsp sugar

2 tbsp light soya sauce (Chinese soya sauce in better than japanese soya sauce for this)

2 cups cooking oil (vegetable, sunflower, peanut etc… not olive or sesame oil which have a strong taste)

 

1. For chilli sauce bring vinegar, sugar, salt, garlic, chillies, water in the pot and cook over the low heat until everything has melted together and thickened. Set aside. (This will keep for a month in the fridge)

2. Heat 2-3 tbsp oil in the wok/deep pan, add garlic until fragrant, add minced meat, vegetables, mung bean noodle and cook until soft, season with 3-4 tbsp soya sauce.

3. Spread the spring roll sheet with one corner facing you, place a spoon of ingredients in the corner and roll the sheet away from you until you get half way through, then tuck the side corners in, and place a little egg wash (beaten egg) on the corner opposite you and roll it up.

4. Heat the oil over a medium heat until hot, dip the rolls in gently (maybe with a spatula to protect oil splashing and burning you) and let cook until golden brown, turning once. Remove and drain on absorbent paper.

5. Serve with chilli sauce.

Ready to Cook Spring Rolls
Ready to Cook Spring Rolls
Spring Roll Ingredients
Spring Roll Ingredients
Cook Your Ingredients
Cook Your Ingredients

 

Spring Roll Filling
Spring Roll Filling
Start Rolling
Start Rolling
Tuck in the Sides, Continue Rolling & Seal
Tuck in the Sides, Continue Rolling & Seal

 

Fry Fry Fry
Fry Fry Fry
Eat Me
Eat Me
In For The Kill
In For The Kill