Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation.

Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the ...

Without Casings: Take small portions of the mixture and roll them into cylindrical sausage shapes using your hands. Wrap each sausage tightly in cling wrap or aluminum foil to maintain its shape.

Mix until everything is incorporated into the sausage. Shape into 1-inch balls. Place on a parchment-lined baking sheet. (Can freeze at this point). I use a small cookie scoop to portion out the ...

When you're craving something quick yet delicious for lunch - especially if you're out and about - the classic sausage roll is always a good idea. The thought of rich, flavourful sausage meat ...

Heavily seasoned meat (or a delicious vegetarian alternative) encased in golden flaky pastry is arguably the ideal savoury snack, while the size and shape of a sausage roll makes it eminently ...

Add the yuzu juice and bring the dough together. Roll it into a sausage shape and wrap it in baking parchment. Place into the fridge to firm up. Preheat your oven to 170°C and line a large flat ...

In a large bowl, gently combine the ground beef and breakfast sausage. Shape into 2 equal balls, place on a plate, loosely cover, and refrigerate until ready to cook. On a griddle or in a large ...

Why doesn’t a heavy ship sink? Get some clay and we’ll solve this puzzle. If you make a compact ball or sausage shape out of the clay, whether large or small, it sinks to the bottom of the container.

Roll the dough into a sausage shape and wrap it in baking parchment. Allow this to sit in the fridge for at least a half an hour to firm up. You can leave it overnight if you wish. Preheat your ...