Irish Sausage Rolls Recipe, Whats Cooking America (2024)

FAQs

What is the American equivalent of sausage rolls? ›

Sausage Roll, to a Brit, and possibly Australian and New Zealander, is Sausage Meat wrapped in Flaky or Puff Pastry and subsequently baked. The closest I've found in The States is a Hot Dog type emulsified sausage wrapped in Croissant Pastry and baked. It's generally made from canned dough.

Irish sausages are similar in composition, though there is one distinctive difference: British sausages are made with bread crumbs, whereas Irish sausages are made with rusk (a twice-baked bread somewhat like a savory biscotti).

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.

You can find sausage rolls in pizza shops in New York, but if course, they use pizza dough on the outside, and Italian sausages, which are also quite different. I suspect they're an Italian-American thing, not an authentic Italian food.

Mostly they're just called sausages. In the northern midwest, there are a few sausages with names, such as bratwurst, or brats, Polish Sausage, Kielbasa, which I think are the same as Polish sausage, summer sausage and maybe one or two others. But for the most part, a sausage is a sausage.

If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind.

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

If you can't find sausage that is labeled specifically as “Irish,” I would recommend any bratwurst-type of sausage as a fine substitute. These Johnsonville sausages were delicious! If you do not find sausage labeled as “Irish,” I think bratwurst would be a good substitute.

IMPORTANT WORD YOU SHOULD LEARN: Rashers. That's Irish slang for bacon. You'll find back (wide) or streaky (narrow) rashers in an Irish breakfast; both types may look and taste different to what you might expect. Irish bacon is chunkier than American bacon, with a little more meat.

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.

What are the disadvantages of sausage rolls? ›

High in calories and fat: A typical sausage roll can pack 300-400 calories and 15-20 grams of fat, mostly saturated. This can contribute to weight gain and raise your risk of heart disease if consumed regularly. Low in nutrients: They're often lacking in essential vitamins, minerals, and fiber.

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. Same goes for puff pastry.

Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated with British cuisine.

In the United States the term "pigs in a blanket" typically refers to hot dogs in croissant dough, but may include Vienna sausages, co*cktail or breakfast/link sausages baked inside biscuit dough or croissant dough.

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.

Pigs in a blanket in the United States is a small hot dog or other sausage wrapped in pastry similar to a sausage roll in the UK, it is commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes causes confusion.