Do homemade sauasge rolls face the wrath of mumsnet?

[twinsetandpearls]

Because I have just made some for our picnic tomorrow and they are fab.

If you have made them from Organic sausagemeat and have spent hours making the puff pastry I think you should be OK [WINK]

Sound yummy _

God no, home made sausage rolls are a thing of wonder and meet all ubermummy requirements

Carmenere I need a recipe for a cake to fit a 25cm square tin

twinset - bollocks to em, get em down your neck

ready made pastry, life is too short to make puff pastry, but nice sauasage meat

oh God anyone who makes their own puff pastry should be shot

I am in awe of anyone making sausage rolls full stop

My baking talents only run to muffins and gingerbread men sorry,People

I had Sainsburys posh sausages this week and they were lovely. Even converted my (non-veggie but non-sausge-liking) friend.

Just the plain 95% pork chipolatas, no special flavours or anything, just lots of happy pigs all cut up and stuffed into tubes. Mmm.

This is from mary Cadogan on the Good Food site

"'m often asked this question when people are making wedding cakes in different tiers. Generally, you need about half the cake mixture for a 15cm round cake tin than for a 20cm tin. Scaling up, you need one and a half times for a 25cm cake tin. If you use square cake tins, 25cm round equals 23cm square; 20cm round equals 18cm square, and 15cm round equals 13cm square. The depth of the mixture is the most important thing when determining cooking time. Spread the mixture to the same height in a 15cm or 25cm round; the variation in cooking time may only be three-quarters of an hour. But keep checking, to make sure the centre is cooked."

Uber poncey to make your own.

Did you make your own sausage meat as well?

Is it wild boar? (anything else might not do)

I want to eat home-made sausage rolls

I am hoping that tesco-own are ok, cos that is what my children have when they fancy them

this looks good

www.bestrecipes.com.au/recipe/Simplicity-Cake-L758.html

sorry here

ooh thanks carm

that recipe is for a 20cm, so I'd need to scale up one and ahalf times for my sized tin according to your other post

brill

thanks ever so much!

You are very welcome, I would just do the math and then keep a close eye on it towards the end of cooking time, check it frequently. But not too soon into cooking time or it might sink iyswim.

Ooh spooky, was thinking of posting on here earlier to ask if anyone had a recipe for sausage rolls (and didn't dare ) I'm stuck abroad and, ahem, could do with a few sausage rolls.

Puff pastry I can get hold of, but did you make your own suasage meat? Anyone have a recipe for nice sausage meat they'd be willing to share with me? Pretty please ?

I did ponce up my sausage meat!

While we have the bakers on a thread.

I have made a cake that should be in a 9inch by 8 inch oblong tin. I have put it in a loaf tin as I have leant out my square tin. How should I adjust the cooking time

Not an expert tsap, but I find it generally takes much longer in a loaf tin. I do a gingerbread that takes about 35 mins in an 8in square tin, but nearly an hour in a loaf tin. I lower the temp very slightly too.

Thanks it did take a luttle longer and half way through I covered the top with baking parchment,

The best thing to do for lovely, homemade sausage rolls is to buy very good quality sausages from the butcher and squeeze out the sausage meat from them and then roll it in puff pastry.

My mum is a fabulous cook and always makes hers like this. She says that you get much nicer sausagemeat like this with less fat than any she's managed to find just as sausagemeat if you see what I mean.

i agree, i made some efore and it was great hit. i bought sausagemeat from butchers. hope you had good time today i like it warm,

That is a good idea littlefish,

Yes we had a good day diva thanks.

Ooh, might make some of these. Delia has a homemade flaky pastry which is not puff but still delish in her Xmas book. You freeze the marg and grate it into the flour and it comes out all yummy and ..........flaky

Must get out more I think

I like a nice mini sausage roll at a kid's party, even if it's out of the freezer and contains 80% pig's bollocks. Personally.

I do Delia's recipe too - with butter grated into flour to make a fantastic flaky pastry enrobing good quality sausage meat from our farm shop. That is worth it. What are not worth eating are those horrible frozen puff pastry monstrosities found in supermarket freezer cabinets.

I might try that recipe then Lily and Oxo.