How to make Sausage Rolls | John Quilter скачать в хорошем качестве

How to make Sausage Rolls | John Quilter

I've been bringing you guys street food from around the world and today I'm bringing it home and recreating a British classic, the Sausage Roll. I'm twisting it up with caramelized balsamic onions and a toasted sesame garnish. What would you pay? Boom! FULL RECIPE Ingredients 1 white onion 1 tbsp vegetable oil 1 tbsp brown sugar 6 sausages Zest ½ a lemon 1 tbsp breadcrumbs 1 tsp grated nutmeg 1 tbsp balsamic vinegar 500g puff pastry 1 egg Toasted sesame seeds Black onions seeds Method Halve the onion and finely slice into slithers. Heat a lidded frying pan over a medium heat with the vegetable oil. Add the onions, and stir to coat with the oil. Add the sugar, stir again, and leave to caramelise for 2-3 minutes. Meanwhile, puncture the sausages and remove the filling from the cases into a large bowl. This is easiest if you squeeze from the middle, encouraging the filling to come out first from one end, and then the other. Discard the cases. Into the same bowl, add the lemon zest, breadcrumbs and grated nutmeg. Add the balsamic vinegar to the onions, stir, and place the lid on. Reduce the temperature and leave to cook for another 5 minutes. Sprinkle your chopping board with plain flour. Halve the puff pastry, and roll out the first batch to the thickness of a £1 coin. Remove the onions from the heat and decant onto a plate or greaseproof paper. When cooled, add to the sausage meat mixture. Using your hands, mix thoroughly. Season with salt and freshly ground black pepper, and mix again. Preheat the oven to 177°C. Take a third of the mixture, and place in a rectangular shape at the end of your puff pastry, leaving a two-inch margin. Cut the rest of the pastry away on the other side, leaving another two-inch margin. Break the egg into a small bowl and beat. Using a pastry brush, brush the edges of the pastry with egg. Roll the pastry away from you to form the sausage roll, sealing the pastry on the opposite side. Use the back of a spoon to press into place, and trim for neatness. Brush all over with the egg. Repeat to make two more sausage rolls, using the other half of the puff pastry if necessary. Line a baking tray with greaseproof paper and lay the sausage rolls on top. Score the tops of each with a sharp knife, creating parallel diagonal lines. Bake in the oven for 25 minutes until golden and puffy. Brush each with a small amount of egg wash, and sprinkle with toasted sesame seeds and onions seeds. Rest for 5 minutes, and slice in half to serve. Subscribe: http://bit.ly/JohnQuilterSub Check out my TopVideos! http://bit.ly/JohnQuilterTopVideos FOLLOW ME Twitter -   / foodbusker   Instagram -   / foodbusker   Facebook -   / foodbusker   GET IN TOUCH AT: [email protected] ~~~~~~~ FOOD BUSKING is filmed at SHEPHERDS BUSH MARKET OLD LAUNDRY YARD LONDON W12 8EZ #JohnQuilter I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home Increase the peace. JQ How to make Sausage Rolls | John Quilter    • How to make Sausage Rolls | John Quilter   John Quilter    / foodbusker