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Sausage Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.88
Energy (kCal)1480.2954
Carbohydrates (g)-
Total fats (g)142.8808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour and salt, add fat cut into small pieces. | 2. Stir in with a knife (do not rub in). Mix to a stiff dough with water. | 3. Roll out on a floured surface to a narrow strip. | 4. Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Do this three times. | 5. Cover pastry and leave to rest (about 15 minutes) then roll into desired shape. Usually oblong. | 6. In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use. | 7. Tip Always take care to roll away from you and do not break the air bubbles that will rise. | 8. Heat oven to 230 C, Gas Mk 8 Have ready a baking tray. | 9. Divide the pastry in two and roll each half to a long strip approximately 7.5 cm (3 inches) wide. | 10. Roll the sausage meat with floured hands into a sausage as long as the pastry strip, place on edges of pastry. | 11. Roll up pastry to enclose the meat, dampen the edge and seal well. | 12. Cut into lengths, place on the baking tray and brush with egg or milk and make 3 cuts on the top. | 13. Bake for about 20 minutes until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain white flour 8 ounces 201.7333 0.0 44.88 1.1333
    salt 1 pinch - - - -
    lard 5 ounces 1278.5621 0.0 0.0 141.7475
    margarine - - - -
    cold water - - - -
    sausage meat 8 ounces skinless 201.7333 0.0 44.88 1.1333
    egg beaten - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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