Not the usual "Where do I find sausage meat in Switzerland?" Answer - "Inside a sausage" question....but one for the cooks and chefs

I want to make my own sausage rolls (not done it before) but not sure what meat is best to use. I think (may be wrong) that the meat inside a pork bratwurst here will be too coarse to use and won't be particularly delicate (I want to make small bite sized ones for an apero thing).

Yet I don't think that just buying pork from the butcher and home mincing it will work either.

Any ideas? I thought about buying pork bratwurst and just processing it until smooth - would that work?

Have you ever tried the smooth veal mass you can get at most butchers? I've used this in puff pastry parcels. It would definitely be a substitute though and not the real thing.

Any half-decent butchers should be able to sell "Bratwurstbrät" (= sausage meat), or make it to order. Otherwise, 1 part pork Bratwurst, 1 part luncanica ticinese (Coop or Aldi), a sprinkle of breadcrumbs (in lieu of rusk), blitz a bit for finer texture, done.

No. And congrats on 3000 posts! Nice that its a helping one

What is it called here please? Can you just use it as is, or does it need spicing or herbing up?

I make sausage rolls every Xmas from the normal large pork bratwursts and they're fine

"fine"?! I want better than fine

I make sausage rolls with ordinary beef or 'mixed' mince, finely chopped onion, grated carrot and/or zucchini, some fresh herbs, breadcrumbs, an egg, dash of soy sauce and tomato sauce.... mix together well. Sometimes I even throw in a tin of corn kernels.

They usually get the approval of family and friends, and are quite different to the ones that you buy here with ham inside that are extremely salty...

I have had no success using 'sausage' inners, and have not seen anything that comes close to 'sausage mince' like we would buy back home...

Ok my husband s sausage roll crazy and he's happy

In the Coop near the Salami, they sell a "triangular" tub of soft Teewurst. This is a meat paste with a strong ham flavour, and I like the taste. Fr 4.40 each

I use two tubs of Teewurst to one packet of rolled rectangular flaky pastry, very scrummy!

http://en.wikipedia.org/wiki/Teewurst

http://www.coopathome.ch/b2c_coop/co..._source=Google

You put VEGETABLES in sausage rolls??

maybe she is muddled with a Thai spring roll recipe?

Veges in sausage rolls replaces the fat and breadcrumbs - sausage mince in Australia would be maybe 25% breadcrumbs, 25% fat and then a mixture of beef, pork and lamb offcuts...

Here's a more traditional recipe

http://www.tasteofhome.com/Recipes/Aussie-Sausage-Rolls

Pork mince, sautéed onion, some herbs, breadcrumbs and an egg to bind. Wrap up in puff pastry. Easy peasy lemon squeezy!

Sure that would work, but the big question is what flavor profile are you targeting (spicy, mild, UK bangers, German Brat, American Southern, etc...) and what texture profile do you want (smooth nearly pate, a bit chunky, etc...)

If you start with a ready made pork bratwurst then you're going to get a bratwurst taste as it's already seasoned and processed for those profiles.

If you want to PM me with more details and what you're trying to achieve, or post them here, would be happy to help further.

Check out the Italian butcher at the Viadukt. He sells proper sausages (hot, mild, curried) that I normally remove from the casing to have ground sausage meat and it is very good... It could be something you could use to mix with some of these other suggestions to achieve the taste/texture you are looking for. I don't actually know the name of the store, but if you are coming from grumpy's cheese stall, it is the second permanent place on the right side of the market.

It's called "kalbsbrat".

I use it for making stuffing and it's a very tasty substitute. You could add anything you like to it.

Aaah, all this talk of sausage rolls is making me feel homesick. Today is a brisk, cold day where a hot, homemade sausage roll would be welcome - even the aroma of one.

You can get suitable sausage meat from here:
http://naturally-orkney.com