Hidden Veggie Sausage Rolls - My Fussy Eater | Easy Family Recipes (2024)

FAQs

How to stop sausage rolls from having a soggy bottom? ›

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. Once cooked, transfer from the baking tray to a wire tray to cool.

A cooked sausage roll will last in your fridge for up to three days. Be sure to pop it in the fridge once it's cooled down though, as a sausage roll shouldn't be left at room temperature for more than two hours. If you freeze your sausage roll, it will last for up to three months.

The best side dishes to serve with sausage rolls are french fries, blooming onion, crispy green beans, cheese dip, crispy chicken Wings, crab cakes, coleslaw, potato salad, stuffed mushrooms, onion rings, corn on the cob, grilled vegetables, jalapeno poppers, and macaroni salad. Now, let's get cooking!

Prebake your crust

Prebaking provides insurance against soggy bottoms during a low and slow bake, which custard pies demand.” A preheated baking stone helps your pies brown on the bottom.

Brush the Bottom with Corn Syrup or Egg White

Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Freezing - you can freeze your uncooked sausage rolls and simply bake from frozen allowing an extra 10 minutes cooking time. Open freeze (on a tray without any cover) and then once frozen pack into a bag or box. Or freeze cooked ones, defrost and serve cold or refresh in a hot oven for 5 minutes.

I've always kept them in the fridge once they have cooled,but as mollie says they do tend to disappear very fast in our house. Cooked. Delia says "they can be stored in a tin but they do tend to lose their crunchiness". And goes on to say, freeze, and get out a few at a time.

Undercooking: If the sausage rolls are not baked for long enough, the pastry might not fully cook, resulting in a soft and undercooked texture.

What are the pros and cons of sausage rolls? ›

Nutritional Value: Breakfast sausages are often high in saturated fat, cholesterol, and sodium. Consuming too much saturated fat can lead to heart disease, and excessive sodium intake can contribute to high blood pressure. On the flip side, they do provide protein, which is essential for muscle and tissue repair.

Warming it will also intensify the flavours in that seasoned sausage meat, which, for the record, should be far, far thicker than the pastry casing. A cold sausage roll is dry, lumpen, largely flavourless; a taste of rain-lashed church fetes and grim funeral buffets.

The gluten in the flour gives pastry its texture, while fat offers flavour. If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry.

Be sure that the water is at a high boil before you add the sausages, otherwise, the sausages may get soggy if the water isn't hot enough yet.