Short and sweet for a Saturday afternoon.... Starting to get a bit annoyed about all the sausages in my freezer but after a big gin and tonic at the pub, certainly the idea of sausages wrapped in pastry seemed really quite nice.
Bog standard pastry (Bells from Tesco's), turmeric trick and oil on top for goldening (if you don't know, you can use turmeric to mimic the golden browning that comes from using an egg wash on pastry. It's not quite as good for pure visual but it's all right!).
As I was making this, I thought that chopped up mushrooms like from an en croute would be delicious... So that'll be happening at some point probably in the next couple of weeks.. how have sausage rolls en croute not already a thing?!
What's an en croute? Technically nothing because that's not actually a phrase for technical correctness. Something is en croute, you cannot have 'an en croute'.
It means 'in a crust' in French and the classic one is bouef en croute, i.e. beef in a crust.
You add pate (urgh ☹️) and chopped mushrooms and herbs as a layer on the pastry (which I think is called the douxelle?), put whatever protein or vegetables you want to make em croute, and then give it a lovely bake.
Smelt amazing when cut open.... Casing a little unnecessary and a little hard to not through. They didn't bloody explode though 💪
