Homemade sausage roll

[AllGoodDogs]

I've seen a few recipes which essentially involve pork mince and ready made puff pastry. The recipes don't mention browning the mince, but surely that would mean the pastry gets really soggy? I'm thinking of all the fat released when I brown beef mince.

Has anyone made them this way and can confirm that the mince goes into the pastry raw? Thanks 👍

I usually use sausage meat taken out of the casing and puff pastry. Yes it goes in raw 😊

I've never made with mince. I use sausage meat or sausages but that goes in raw so I would assume the mince would

Mince?! Can you link the recipe? I’ve only known sausage meat or sausages with casings off; hence sausage rolls

Not at all what the OP asked, but these chorizo and apple sausage rolls are amazing if anyone is wandering through now fancying sausage rolls

www.bbcgoodfood.com/recipes/3145673/chorizo-and-apple-sausage-rolls

This is one recipe.. Its a long blog so just click "recipe" at the top and it'll take you to it.

www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-container-25175

These look good too recipes.sainsburys.co.uk/recipes/snacks/pork-and-apple-sausage-rolls

Sausage rolls are made with raw sausage meat, @AllGoodDogs - I have done this, and you do get a bit of fat leaking out during cooking, but not much - certainly not enough to spoil them or make them less pleasant.

The first recipe you linked to, with the raw pork mince - you are basically making sausage meat. If you are worri d about the fat content, you could use lean pork mince, and trim some of the fat off the bacon (but leave some on, otherwise it will be dry and won’t taste as good).

You can fry off a teaspoonful of the sausage meat when you have made it, so you can taste it to see if it has enough seasoning.

It must be sausage meat not mince, it will be bland and wrong texture otherwise.

Well - pork meat (belly and or shoulder) is the main meat ingredient in sausage meat - it is minced along with the things that add flavour - bacon, seasoning, spices, (maybe onion) - so if the OP’s recipe has plenty of these things in it, she will produce home made and tasty sausage meat.

Mince is a completely different texture to sausagemeat, they won't be the same.

I thought sausage meat was made with meat that was minced up - but it wouldn't be the first time I had been wrong!

I use sausagemeat (from a pack of sausagemeat bought from the supermarket) and mix it with quite a lot of chopped sage and chopped and softened/fried onions. It works well for me.