Sausage Roll Thread (split from Nanys thread)

[GeeLuv]

I've been going to Nany’s Cafe for a few years now when I’m in Hua Hin for the winter. I love the sausage rolls. I usually pick up two for 120 baht on my way to the golf course. I'd have them more often if delivery were an option.

The sausage rolls from T&M look massive, but I imagine two from Nany’s are about the same in total size. In any case, the Cumberland sausage rolls are a great deal—anything under 150 baht (about $4 for two) is a bargain. I just wish I could find something like that in the U.S.

[Martinoo]

Gregg's Sausage Rolls 427g ( 4 in box ) BBF: 12.24 Imported sausage rolls from England (4 pieces in the box) 427g. 199 THB
Great taste...Shopee. Packed so it will arrive still frozen. Bake off yourself

Do you have a link please? I've checked Shopee, searching 'Gregg's Sausage Rolls 427g' and 'Sausage Rolls', but couldn't find them.

https://shopee.co.th/universal-link?red ... smtt=0.0.9

[Lost]

Be careful with Greggs sausage rolls though.

While they are a British icon, delivering flaky, buttery puff pastry encasing a savory, well-seasoned pork filling (and their affordability and accessibility across 2,000+ UK shops make them a go-to snack), their high fat and calorie content can be a drawback for health-conscious eaters.

The rich pastry and meaty filling, while tasty, may not suit those watching their diet, making moderation key to enjoying this indulgent treat without guilt.



Just messing, folk. Enjoy your sausage rolls everyone.

[Lost]

For anyone tempted, here is 'the best sausage roll recipe in the style of Clint Eastwood'...

Alright, partner, you want the best sausage roll recipe? Well, I'm gonna lay it down for you, Clint Eastwood style—gritty, no nonsense, and with a squint that says, "This ain't no game." You either make these rolls right, or you go home hungry. Let’s ride.

The Best Damn Sausage Roll Recipe
Ingredients (makes about 8 rolls):

1 lb ground pork (good quality, none of that cheap stuff—get it fresh or don’t bother)

1 small onion, diced finer than a gunslinger’s aim

2 garlic cloves, minced like you’re takin’ out a target

1 tsp fennel seeds, crushed (gives it that outlaw kick)

1 tsp dried thyme (don’t overdo it, keep it subtle)

1 tsp smoked paprika (for a smoky drawl)

1/2 tsp salt (sea salt, not that table garbage)

1/2 tsp black pepper, freshly ground (like you mean it)

1 egg, beaten (for the filling, plus one more for washin’ the pastry)

1/4 cup breadcrumbs (fresh, not store-bought dust)

2 sheets puff pastry (store-bought’s fine, but don’t tell anyone)

A splash of Worcestershire sauce (optional, but it’s got grit)

Gear:
A mixin’ bowl

A skillet

A bakin’ sheet

A sharp knife (you gotta cut clean, like a showdown)

An oven that don’t mess around

The Play:
Get the Fillin’ Ready: In that skillet, toss in a drizzle of oil and cook the onion over medium heat till it’s soft and golden—about 5 minutes. Don’t burn it, or you’re askin’ for trouble. Add garlic for another minute. Let it cool. In a bowl, mix the pork, cooled onion-garlic mix, fennel, thyme, paprika, salt, pepper, breadcrumbs, one beaten egg, and that splash of Worcestershire if you’re feelin’ bold. Use your hands—get in there like you’re shapin’ a legacy. Mix till it holds together, but don’t overwork it. Set aside.

Prep the Pastry: Lay out them puff pastry sheets on a floured surface. Cut each sheet into 4 rectangles—clean cuts, no jagged nonsense. You’re aimin’ for 8 rolls total, so keep it tight.

Shape the Goods: Divide the pork mix into 8 equal portions. Roll each into a log about as long as the pastry rectangles. Place a log along the long edge of each pastry piece. Brush the opposite edge with water, then roll the pastry over the meat, sealin’ it tight like a deal with the devil. Press the seam with a fork to lock it down.

Make ‘Em Pretty: Place the rolls seam-side down on a bakin’ sheet lined with parchment. Slash the tops a couple times with that sharp knife—lets the steam out so they don’t bust. Brush the tops with the second beaten egg for that golden, sun-on-the-prairie shine.

Bake ‘Em Hard: Crank your oven to 400°F (200°C). Slide the rolls in and bake for 20-25 minutes, till the pastry’s crisp and golden and the meat’s cooked through (internal temp should hit 160°F if you’re checkin’). Don’t open the oven door like some greenhorn—let ‘em ride.

Serve or Suffer: Let ‘em cool slightly, but don’t wait too long. These are best warm, with a side of mustard or ketchup if you’re civilized. Eat ‘em with purpose, like you’re starin’ down a rival at high noon.

Clint’s Tip: You make these right, they’ll hit harder than a .44 Magnum. Skimp on the meat or overcook ‘em, and you’re just another drifter with a sad plate. Now, go make my day.
That’s the deal, kid. No fluff, just the good stuff. You got questions, I’m still here, squintin’.

[404cameljockey]

Looks fancy, pard!

Mine is similar but without thyme and paprika or Worcestershire sauce.

But you're missing my VERY finely minced bacon, 330g to 1 kilo of minced pork. That gives all the extra flavour you need (apart from the fennel which is essential in my opinion). The very cheap bacon from Makro is good for this, streaky and fatty.

And I don't bother with breadcrumbs, My mix stays together fine without it, and the meat flavour stays nice and concentrated.

Yee-haw!

[Dannie Boy]

For anyone tempted, here is 'the best sausage roll recipe in the style of Clint Eastwood'...

Alright, partner, you want the best sausage roll recipe? Well, I'm gonna lay it down for you, Clint Eastwood style—gritty, no nonsense, and with a squint that says, "This ain't no game." You either make these rolls right, or you go home hungry. Let’s ride.

The Best Damn Sausage Roll Recipe
Ingredients (makes about 8 rolls):

1 lb ground pork (good quality, none of that cheap stuff—get it fresh or don’t bother)

1 small onion, diced finer than a gunslinger’s aim

2 garlic cloves, minced like you’re takin’ out a target

1 tsp fennel seeds, crushed (gives it that outlaw kick)

1 tsp dried thyme (don’t overdo it, keep it subtle)

1 tsp smoked paprika (for a smoky drawl)

1/2 tsp salt (sea salt, not that table garbage)

1/2 tsp black pepper, freshly ground (like you mean it)

1 egg, beaten (for the filling, plus one more for washin’ the pastry)

1/4 cup breadcrumbs (fresh, not store-bought dust)

2 sheets puff pastry (store-bought’s fine, but don’t tell anyone)

A splash of Worcestershire sauce (optional, but it’s got grit)

Gear:
A mixin’ bowl

A skillet

A bakin’ sheet

A sharp knife (you gotta cut clean, like a showdown)

An oven that don’t mess around

The Play:
Get the Fillin’ Ready: In that skillet, toss in a drizzle of oil and cook the onion over medium heat till it’s soft and golden—about 5 minutes. Don’t burn it, or you’re askin’ for trouble. Add garlic for another minute. Let it cool. In a bowl, mix the pork, cooled onion-garlic mix, fennel, thyme, paprika, salt, pepper, breadcrumbs, one beaten egg, and that splash of Worcestershire if you’re feelin’ bold. Use your hands—get in there like you’re shapin’ a legacy. Mix till it holds together, but don’t overwork it. Set aside.

Prep the Pastry: Lay out them puff pastry sheets on a floured surface. Cut each sheet into 4 rectangles—clean cuts, no jagged nonsense. You’re aimin’ for 8 rolls total, so keep it tight.

Shape the Goods: Divide the pork mix into 8 equal portions. Roll each into a log about as long as the pastry rectangles. Place a log along the long edge of each pastry piece. Brush the opposite edge with water, then roll the pastry over the meat, sealin’ it tight like a deal with the devil. Press the seam with a fork to lock it down.

Make ‘Em Pretty: Place the rolls seam-side down on a bakin’ sheet lined with parchment. Slash the tops a couple times with that sharp knife—lets the steam out so they don’t bust. Brush the tops with the second beaten egg for that golden, sun-on-the-prairie shine.

Bake ‘Em Hard: Crank your oven to 400°F (200°C). Slide the rolls in and bake for 20-25 minutes, till the pastry’s crisp and golden and the meat’s cooked through (internal temp should hit 160°F if you’re checkin’). Don’t open the oven door like some greenhorn—let ‘em ride.

Serve or Suffer: Let ‘em cool slightly, but don’t wait too long. These are best warm, with a side of mustard or ketchup if you’re civilized. Eat ‘em with purpose, like you’re starin’ down a rival at high noon.

Clint’s Tip: You make these right, they’ll hit harder than a .44 Magnum. Skimp on the meat or overcook ‘em, and you’re just another drifter with a sad plate. Now, go make my day.
That’s the deal, kid. No fluff, just the good stuff. You got questions, I’m still here, squintin’.

Without doubt, your greatest contribution to the HH Forum

[Lost]

^ Lol, I can't claim it as mine. I just fed the ingredients into AI and told it to give me a recipe in the style of Clint Eastwood

I'm flattered you'd think I'm capable of writing out such a fine recipe, mind.

[Dannie Boy]

^ Lol, I can't claim it as mine. I just fed the ingredients into AI and told it to give me a recipe in the style of Clint Eastwood

I'm flattered you'd think I'm capable of writing out such a fine recipe, mind.

I’ll let you into a little secret (but only if you promise not to tell anyone), I didn’t actually think it was you own work, but it does sound very interesting and worth trying.

[Lost]

^ Lol, I can't claim it as mine. I just fed the ingredients into AI and told it to give me a recipe in the style of Clint Eastwood

I'm flattered you'd think I'm capable of writing out such a fine recipe, mind.

I’ll let you into a little secret (but only if you promise not to tell anyone), I didn’t actually think it was you own work, but it does sound very interesting and worth trying.

[Lost]

I can ask AI to do my same ingredients in the style of Frank Spencer, Elvis or even the Pope if it suits anyone better...

My dearest flock, gathered in the spirit of unity and good taste, hear now the sacred recipe for the finest sausage rolls, a humble yet divine gift to nourish both body and soul. As your shepherd, I share this wisdom, inspired by the bounty of the earth and the joy of breaking bread together. Let us craft these golden rolls with love, for they shall feed the multitudes!

The Sacred Sausage Rolls of the Faithful

Yields: 8 blessed portions
Preparation: 25 minutes of devotion
Baking: 25 minutes of patient anticipation
Total Time: ~50 minutes of holy labor

[Lost]

Anyone ever tried this place in Thailand 'Britishop' ...

https://britishop.com/product/sausage-r ... bFU7gzWL88

I'm hugely unaware of prices their nowadays so don't know if it's extortionate. Delivery outside of Pattaya area is 100-300 baht (unless you spend 8000 baht then it's free )

[Martinoo]

purchased these at lazada, come in a few taste varieties. No idea if the price is right..
https://tinyurl.com/2e92jy7c

[Dannie Boy]

Seems a bit expensive especially if you can’t get free delivery, plus (personally) I’d never order perishable food items from Lazada as you have no control over the delivery conditions/time.

[Big Boy]

Definitely expensive when compared to my T&M yardstick sausage roll. T&M is double the weight at less cost, plus a 64฿ delivery charge from Lazada.

[Martinoo]

Seems a bit expensive especially if you can’t get free delivery, plus (personally) I’d never order perishable food items from Lazada as you have no control over the delivery conditions/time.

I like living dangerously