Italian Sausage Rolls in Parmesan Pastry. NEW VIDEO RECIPE!! (2024)

FAQs

How do you keep the pastry bottom of a sausage roll from getting soggy? ›

Why do my homemade sausage rolls have soggy bottoms? To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up.

If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting. Also you should wrap the pastry tightly over t sausage filling and moisten the edge of the pastry when you roll them up so the pastry sticks together on the join.

Use Cold Baking Trays

The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and 'melt' the pastry before they're added to the oven - which will lead to soggy pastry.

Fun fact: what is widely know as Sausage Kolache today was once upon a time more accurately known as Klobasnek. “Kolache” is the name given to a similar pastry but with fruit filling. Over time, these sausage Klobasnek became conveniently known as “Sausage Kolache”.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Your Sausage Rolls may split open while baking because the meat filling will shrink and release fat. Try your best to wrap the pastry as tightly as possible over the filling, press your fork to seal the edges, and brush a good amount of egg wash.

Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.

I understand that you want to store unbaked saussage rolls and bake them the next day. IMHO you should be fine as long as the filling isn't too wet. Chill the pastry and the filling well before assembling, this will firm up the fats and reduce seeping from filling to pastry dough.

How to crisp up sausage rolls? ›

Reheat the defrosted cooked sausage rolls at 180C (160C fan) for 8 – 10 minutes.

Wrapping meat in pastry dates back to the Ancient Greeks and Romans, but the modern sausage roll is thought to have originated in 19th Century France. Sausage rolls grew in popularity in London in the early 1800s as a cheap street food, and rapidly became a quintessentially British snack.

I agree with Malcolm Minchin - the US doesn't have what the British, Australians, and Kiwis normally think of as a sausage roll. As others have mentioned, they are generically called pigs in a blanket. In Texas they call them kolaches, (which is a Czech fruit pastry with sausage or hotdogs replacing the fruit.)

National variants. Similar meat and pastry recipes include the Czech klobásník, the Belgian worstenbroodje, the Dutch saucijzenbroodje, the German Münsterländer Wurstbrötchen and sausage bread in the United States. Hong Kong has developed its own style of sausage roll.

Sweet pastries are best stored overnight at room temperature in the box or bag you received them in. If additional storage time is needed, pastries may be stored in an airtight container for two days. Moist air inside a refrigerator will affect the texture of the pastry.

You can keep things like sausage rolls, quesadillas and mini pies both warm and crispy by lining the bottom of your Thermos with a few folded pieces of kitchen towel and piling the hot food on top. No more soggy sarnies. Keep cold things cold as well as hot things hot.

How do you keep the bottom of Beef Wellington from getting soggy? By adding breadcrumbs to the mushroom mixture like we do in this recipe, the juice from the beef gets soaked up before reaching the bottom layer of your Wellington, leaving the pastry to get nice and crisp for the most satisfying beef Wellington ever.