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  #21  
Old 04.10.2012, 19:14
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Re: Sausage meat for sausage rolls

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Can you buy packet bread crumbs in the normal supermarket here? Looked in coop yesterday and couldn't find any.. Was I having a 'boys look'?
Yes, although it's intended for use as a coating, so may not be so suitable for sausage making. It's called chapelure in French, Paniermehl in German (not sure about Swiss, but I'm sure you'll find it from that).
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  #22  
Old 04.10.2012, 20:17
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Re: Sausage meat for sausage rolls

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1 part luncanica ticinese
It's "luganiga" (or "luganighe" if plural), not "luncanica"!

BTW, it's often eaten raw here.

Tom
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  #23  
Old 04.10.2012, 20:36
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Re: Sausage meat for sausage rolls

Funny finding this thread just when I`m also thinking of making sausage rolls.

I`m planning on buying some "Buurewürst" - (Farmers sausage)(it looks exactly like SA Boerewors) and using that meat in "Blätterteig".

I don`t fancy the white look of Bratwürst.

Or the fine-groundness of pastes.

And then I add some of my carefully hoarded boerewors spice!
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  #24  
Old 04.10.2012, 20:57
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Re: Sausage meat for sausage rolls

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Can you buy packet bread crumbs in the normal supermarket here? Looked in coop yesterday and couldn't find any.. Was I having a 'boys look'?
Look or ask, near the bread.
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  #25  
Old 04.10.2012, 22:33
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Re: Sausage meat for sausage rolls

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He sells proper sausages (hot, mild, curried) that I normally remove from the casing to have ground sausage meat and it is very good...
I was going to say that same. Although I have found proper british sausages also at Globus and Migros.
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  #26  
Old 05.10.2012, 00:03
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Re: Sausage meat for sausage rolls

if you have bread and a blender / food processor you can make breadcrumbs. It's easier if the bread is stale when you start and, assuming you don't have a professional quality machine, remove the crusts and cut the bread into 1 inch cubes first.
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  #27  
Old 05.10.2012, 00:09
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Re: Sausage meat for sausage rolls

This is the recipe I'm using at the moment -it's from The Bourke St Bakery in Australia - slightly adapted

Ingredients

30ml extra virgin olive oil
6 garlic cloves, finely chopped
20g fennel seeds, finely chopped
4 thyme sprigs, leaves picked
150g brown onions, finely chopped
150g celery, finely chopped
150g carrots, finely chopped
1.2 kg lean minced pork
40g dry breadcrumbs
20g salt
15g white pepper, well it says 15 but I start with about 5 and add more to taste
1 quantity puff pastry recipe here
Egg wash for brushing
Fennel seeds, for sprinkling



Heat the oil in a saucepan over medium heat.

Add the garlic and cook for 30 seconds. Add the fennel seeds and thyme and stir together for 1 minute, or until aromatic. Add the onion and celery and cook for 5 minutes, or until the onion has softened.

Add the carrots and cook for about 20 minutes, stirring often, until softened

Remove from the heat and allow to cool.

Put the pork mince into a large bowl and add the cooled vegetables, breadcrumbs, salt and white pepper.

Using your hands, mix the meat quite forcefully for 3 minutes to thoroughly combine.

At this stage it is best to roll up a little ball of the meat mixture and cook it in a hot frying pan for 2 minutes to check the flavour.

You may find it is too salty, however once the mix is encased in pastry the saltiness should even out. But if you cannot taste the salt at all then you need to add a pinch or two more.

Roll out the puff pastry into a rectangle, about 92 x 32 cm. Cut the pastry into six rectangles about 15 x 30 cm each.

Preheat the oven to 200C.

Divide the filling mixture into six even-sized portions.

On a clean work surface, roll each portion out into a 30cm log with a 3cm diameter.

Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash.

Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized pieces and place on baking trays lined with baking paper, seam side down.

Brush the top of each roll with egg wash and sprinkle with fennel seeds. Reduce the oven temperature to 190C and bake for 35-40 minutes, or until they are a golden brown roll of steaming oozing goodness
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  #28  
Old 05.10.2012, 00:23
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Re: Sausage meat for sausage rolls

I'm all in favour of a varied diet....but carrots in sausage rolls feels like a step too far
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  #29  
Old 05.10.2012, 00:23
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Re: Sausage meat for sausage rolls

Thanks DM for the recipe. You have 6 portions weighing about +/- 200 grammes each

"Roll out the puff pastry into a rectangle, about 92 x 32 cm.
Cut the pastry into six rectangles about 15 x 30 cm each"

So you have 200g of filling onto rectangles about 15 x 30 cm, making 5 rolls about 30 cm long, is that correct? But then the pastry will be 3 cm wide to wrap around 3 cm diameter of filling.
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  #30  
Old 06.10.2012, 10:44
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Re: Sausage meat for sausage rolls

I stop following the recipe after making the filling. Once you have the filling you can make sausage rolls as small or as large as you like - but remember the obvious, the larger they are the longer they take to cook. So if you are making monster size sausage rolls be careful, minced pork isn't a good thing to eat half cooked.

The trick, as with all cooking, is to be neat, methodical and to plan ahead, as you'll be working with pastry try to make sure you're working in a cool kitchen on a cool surface.

have ready - egg wash, pastry brush, pallet knife if you have one, a sharp knife

Lay the pastry sheet out.

work out how thick you want the sausage rolls to be.

about an inch or two from the long edge of the pastry start to make a big sausage of you filling, build this all the way along the pastry sheet. Make sure it's tightly packed and the of an even diameter all the way down.

Wash your hands unless you want meaty fingerprints all over your sausage roll (snigger).

Slide the pallet knife along the edge of the pastry - failing this use your hands it should be fine unless the pastry is now too warm or rolled to thinly. Pull this evenly up to the sausage meat.

Now start rolling the sausage in the pastry as if you were making a cigarette.

Stop once the pastry is on top and brush the top with egg wash

roll until the pastry is about to come into contact with the pastry on the bottom - stop rolling and brush the bottom pastry with egg wash too, the egg acts as glue. then roll them together stop to the join is on the bottom.

Trim off any excess pastry with a knife

Brush the pastry with egg wash and sprinkle with fennel seeds if you're feeling arty.

If the ends of the sausage roll don't look full shove more meat in.

You know have a very long sausage roll which you can cut to whatever lengths you like, it's probably best to put it into the freezer for twenty (if thick ten if normal size. minutes to firm up before you attempt this.

Use a sharp knife and wipe it clean between each cut.

Enjoy

Note - before starting to make the sausage rolls it's worth trying to work you how to make sure you get the most use out of your sheet of pastry, it's very easy to make the first one and then discover there is lots of pastry left but it's not quite enough to make another roll.
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  #31  
Old 06.10.2012, 10:46
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Re: Sausage meat for sausage rolls

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I'm all in favour of a varied diet....but carrots in sausage rolls feels like a step too far
Yeah but that bit of carrot counts as one of your five a day, simply eat five sausage rolls a day and never be ill again.
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  #32  
Old 06.10.2012, 12:36
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Re: Sausage meat for sausage rolls

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minced pork isn't a good thing to eat half cooked
Sure it is, even better raw!

(rare or even raw are normal here)

Tom
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  #33  
Old 08.10.2012, 12:07
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Re: Sausage meat for sausage rolls

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Sure it is, even better raw!

(rare or even raw are normal here)

Tom
People eat raw minced pork?
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  #34  
Old 08.10.2012, 12:15
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Re: Sausage meat for sausage rolls

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People eat raw minced pork?
Raw pork sausages, yes.

Raw pork, too.

I've even had it at restaurants.

"Luganighetta: elaborata con carni migliori rispetto alla luganiga; viene venduta “al metro” e può essere consumata cruda, cotta o grigliata" from here.

Tom
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  #35  
Old 09.10.2012, 01:23
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Re: Sausage meat for sausage rolls

I made up this mix for sausage rolls last Christmas. They turend out pretty darn good imo:

500g minced pork
50g white breadcrumbs (2 slices golden toast or other bread blitzed up in blender)
Milk to soak
1 ½ tsp salt
½ tsp ground black pepper
¼ tsp ground allspice
1 tsp herbs de Provence
½ tsp onion powder
1 egg
Dash iced water

Soak the breadcrumbs in a little milk for a few minutes. Mix in all the seasonings then blitz together with the pork, egg and waterin the blender. Fry off a little to check seasoning then chill for several hours, or overnight until ready to use.
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  #36  
Old 09.10.2012, 08:50
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Re: Sausage meat for sausage rolls

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Sure it is, even better raw!

(rare or even raw are normal here)

Tom
When you say "normal here" - that's not really true, is it? It isn't "normal" for people to eat raw pork here. Eating raw pork is very dangerous because of parasites and Trichinosis. I'm not saying that our own "Man vs Ticino Food" hasn't ever eaten it raw, but most luganighetta recipes I've ever seen are cooked.

However, I remember once being shocked to see fondue chinoise in a restaurant being eaten by people loading their plates with raw sliced chicken, pork and beef and then cooking the meat in the broth and consuming it from the same plate as the remaining raw meat! I was told by my Swiss partner not to be so English
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  #37  
Old 09.10.2012, 09:16
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Re: Sausage meat for sausage rolls

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When you say "normal here" - that's not really true, is it? It isn't "normal" for people to eat raw pork here.
By "here" I mean Ticino (and Italy), and yes it is normal to eat raw pork, why else would the link say that it can be eaten raw, and it's served raw in restaurants?

In case you can't read Italian, I will translate:

"può essere consumata cruda, cotta o grigliata"

"May be consumed raw, cooked, or grilled"

Tom

Last edited by st2lemans; 09.10.2012 at 15:22. Reason: spelling
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  #38  
Old 09.10.2012, 15:19
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Re: Sausage meat for sausage rolls

A friend who is also a great chef recommended that I ask the butcher here to put 50% beef, 30% pork and 20% bacon (speck) through the grinder/mincer twice on the finest setting. My local butcher was able to do this and although the outcome wasn't as fine as sausage meat you get in Oz it made good (but pricey) sausage rolls.
Some bakeries sell fresher Breadcrumbs. The panier mehl (breadcrumbs) are often near the spices and not the flour where you would expect.
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  #39  
Old 06.10.2016, 22:48
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Re: Sausage meat for sausage rolls

Anyone can tell, where i can get sausage casings?
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  #40  
Old 06.10.2016, 22:53
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Re: Sausage meat for sausage rolls

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Anyone can tell, where i can get sausage casings?
Carmelos in Schlieren I would guess, there are a couple of places around the schlachthof where you can probably get them. Try also asking at a local butcher.
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