Authentic Australian Sausage Rolls

I used to go to Wesfield in White City, London, I think that mall is owned by Australian company. I did see curry pies there. A couple of Australian restaurants there serving hamburgers.
 
So here is the plan for the sausage rolls:

1 lb 90% lean beef
cup Bread Crumbs
Tbspn vegetable oil
1/2 cup water (give or take)
Tbspn basil and thyme
tspn of oregano sage and parsley
1spn onion powder
tspn garlic powder
tspn italian seasoning

All I need to work out now is what temp (F) to have the oven and for how long.

All of the above is subject to change in so far as the seasonings and amounts go. This is really going to be a trial and error thing :)

Needless to say - all suggestions appreciated and considered :)
 
Wombat457 said:
So here is the plan for the sausage rolls:

1 lb 90% lean beef
cup Bread Crumbs
Tbspn vegetable oil
1/2 cup water (give or take)
Tbspn basil and thyme
tspn of oregano sage and parsley
1spn onion powder
tspn garlic powder
tspn italian seasoning

All I need to work out now is what temp (F) to have the oven and for how long.

All of the above is subject to change in so far as the seasonings and amounts go. This is really going to be a trial and error thing :)

Needless to say - all suggestions appreciated and considered :)
Click to expand...
Are these stuffed into a casing or loose?
 
Wombat457 said:
So here is the plan for the sausage rolls:
Click to expand...
I'd say: run it up the flagpole, and see if it floats in the breeze!
Give it a go. That looks a pretty good recipe to me.
I do mine in a 400F oven - but I'm 3,500ft above sea level. As you say, it's going to be trial and error.
From experience, at least in my case, just write down everything you did. Then, when the sausage rolls come out, note down everything that's right ( and possibly, wrong) and the next time they'll be perfect; or better.👍👍
 
karadekoolaid said:
I'd say: run it up the flagpole, and see if it floats in the breeze!
Give it a go. That looks a pretty good recipe to me.
I do mine in a 400F oven - but I'm 3,500ft above sea level. As you say, it's going to be trial and error.
From experience, at least in my case, just write down everything you did. Then, when the sausage rolls come out, note down everything that's right ( and possibly, wrong) and the next time they'll be perfect; or better.👍👍
Click to expand...
Good advice and plan!
 
Barriehie said:
Are these stuffed into a casing or loose?
Click to expand...
Kwap - forgot about the Puff Pastry all of the above will be wrapped in ........... I am such a dumb butt sometimes :(

karadekoolaid said:
I'd say: run it up the flagpole, and see if it floats in the breeze!
Give it a go. That looks a pretty good recipe to me.
I do mine in a 400F oven - but I'm 3,500ft above sea level. As you say, it's going to be trial and error.
From experience, at least in my case, just write down everything you did. Then, when the sausage rolls come out, note down everything that's right ( and possibly, wrong) and the next time they'll be perfect; or better.👍👍
Click to expand...

Thanks and after looking around oven temps seem to vary between 350 F and 425 F. I have a modern Conventional/Convection oven that does seem to run a little hot so I am thinking starting out at 375 F for 30 minuutes and adjusting accordingly if needed.

I can almost gaurentee that my notes will be about those things that went awry more so than what went right. If you don't see me around for a few days, you'll know it all went horribly wrong :D
 
I have the option of runnning the stove as a conventional one OR a convectional one but yes, your brother is correct, convection ovens cook better and quicker than conventional ones because the fan distributes the heat evenly throughout the entire oven compartment unlike a heating element.

I would cook the sausage rolls using the conventional oven to start with. That being said - your suggestions certainly make sense! :)
 
TastyReuben said:
Yep, the usual advice is to reduce the temp by 25° and the time by 25%.

I’m looking forward to how the experiment goes!
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That makes two of us ... I'll most likely give them a try on Tuesday when we're supposed to be getting 6" - 8" of snow - wonderful, so hot sausage rolls will be great IF they work out :)
 
Wombat457 said:
What issues do you have with Puff Pastry?
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They get too done on the outside and not done on the inside. I think it's a matter of my making distributed shapes to cook, even heating, and I've just recently found out that the left side of my oven gets hotter than the right side. I'll have to keep messing with it.

I'm much better with biscuits! 🤤
 
Wombat457 said:
So here is the plan for the sausage rolls:

1 lb 90% lean beef
cup Bread Crumbs
Tbspn vegetable oil
1/2 cup water (give or take)
Tbspn basil and thyme
tspn of oregano sage and parsley
1spn onion powder
tspn garlic powder
tspn italian seasoning

All I need to work out now is what temp (F) to have the oven and for how long.

All of the above is subject to change in so far as the seasonings and amounts go. This is really going to be a trial and error thing :)

Needless to say - all suggestions appreciated and considered :)
Click to expand...
I figure you should put up the fat percentage a bit. I think they will come out too dry. Beef has a tendency to do so.
I would go 20-25% fat.

But give it a try...
If it does get too dry and crumbly, then use the meat in a stew or soup :)
It won't go to waste
 
You know, in hindsight I use 80% lean beef for my burgers and they come out really juicy - from what your saying, I should use the same for sausage rolls. I think the bread crumbs would soak up a lot fo the moist ...

Timne to rething a few things me thinks.
 
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