Sausage Rolls...You Can Afford

Presenter / channel

Backyard Shire (Rick) — “second in the series” making sausage rolls using a pork substitute (TVP + mushrooms), explicitly not vegetarian.

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Ingredients (with quantities where given)

TVP & flavoring base

• TVP (dried protein): portion not specified
• Boiling water: enough to hydrate TVP (amount not specified)
• Chicken powder or pork powder: 1 teaspoon (use caution—can be salty)
• Gelatin: 1 teaspoon (baking gelatin; dissolved in the hot liquid)

Mushrooms

• Mushrooms: amount not specified
• Processed to very fine (blended/chopped)

Lentils (for texture/body)

• Lentils, rinsed: amount not specified
• Cook time: 8 minutes (aim for very soft)
• After draining: mash to keep some texture

Cooking fats / aromatics

• Lard
  • For sautéing mushrooms/onion: “bog standard pork lard” (initial amount not specified)
  • For pan cooking TVP: 1 tablespoon lard
  • In sausage mix: 3 tablespoons lard

Sauté mix components

• Onion: amount not specified; cooked soft and golden, not browned (4–5 minutes)

Sausage seasoning (combine)

• Dried sage: “a couple of teaspoons”
• Thyme: 1/2 teaspoon
• Onion powder: amount not specified
• Mustard powder: amount not specified
• White pepper: amount not specified
• Mace: amount not specified
• Nutmeg: amount not specified
• Black pepper: amount not specified
• MSG (optional): optional, not required
• Worcester sauce: about 1 teaspoon (later also referenced as “a splash”)
• Egg: 1 egg (for binding)

Binder / meat-like structure

• Wheat gluten: amount not specified (used to “stick it all together” and help it be sausage-like)

Pastry & topping

• Puff pastry: for wrapping (amount not specified)
• Beaten egg: for sealing/glazing (amount not specified)
• Sesame seeds: for topping (amount not specified)

No added salt

No salt is added because the seasoning includes pork/chicken powder, which may already be salty.

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Equipment & prep

• Blender (to finely process TVP and to blend mushrooms)
• Chopper (or chop by hand) for mushrooms if no blender
• Pan/skillet for sautéing onion/mushrooms and cooking TVP
• Fridge for chilling the sausage mixture
• Oven (preheat implied by “Oven on”)
• Tray/rack to cool (moves baked rolls to a rack after baking)

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Step-by-step method (key timings/temps/technique cues)

1) Prepare TVP (finer “sausage meat” texture)

1. Blend/whizz some TVP to make it finer (aim: like sausage meat).
2. In a bowl, add boiling water + 1 tsp chicken or pork powder.
   • Mix well; note it may be salty.
3. Stir in 1 tsp gelatin; dissolve completely.
4. Combine with the TVP/gelatin mixture and let stand 10 minutes.
   • Stir periodically so it absorbs.
5. Keep some larger pieces rather than fully smooth (the extra blending helps but doesn’t eliminate texture).

Tip cue: “keep giving it a little stir till it’s all absorbed.”

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2) Cook lentils for texture

1. Boil rinsed lentils (he rinses about 8 times).
2. Simmer/boil about 8 minutes for very soft lentils.
3. Drain only (explicitly: don’t rinse after draining).
4. Mash (he mashes half/half—enough to break down but keep some texture).
5. Let them steam briefly.

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3) Prep mushrooms + onion (draw moisture, don’t brown)

1. Blend/chop mushrooms very fine (about 5 seconds blending).
2. In a pan: use lard and sauté onion to soft and golden, not browned.
   • Gentle cooking: about 4–5 minutes.
3. Add mushrooms and cook to draw out moisture.
   • Do not over-brown (steady heat is emphasized).

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4) Cook TVP gently (avoid browning)

1. Option note: TVP can be cooked either before or after the mushroom/onion step; he proceeds to cook later.
2. In a pan with 1 tablespoon lard, add the TVP.
3. Cook on extremely low flame for 3–4 minutes.
   • Goal: gentle cook only, no over browning.
4. Cool completely before mixing into the main sausage mixture.

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5) Make the sausage seasoning + combine filling

1. Mix together sausage spices:
   • Sage (couple tsp), thyme (1/2 tsp), plus onion powder, mustard powder, white pepper, mace, nutmeg, black pepper, and optional MSG.
2. Combine cooled components:
   • Onions/lentils + TVP + seasoning.
3. Add:
   • Wheat gluten (to bind/stick and help “stick it all together”)
   • 1 egg
   • Worcester sauce ~1 teaspoon (“splash”)
   • 3 tablespoons lard
4. Mix by hand until tacky.
   • Technique cue: “give it a good squish in.”
   • Mix time: about 2 minutes tops.

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6) Chill for hydration & handling

• Put mixture in the fridge to cool completely: 1 hour.
• He notes that during this hour, breadcrumbs and everything rehydrate (breadcrumbs aren’t otherwise listed in the ingredient list, but the rationale for hydration is stated).

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7) Assemble sausage rolls

1. Take mixture from fridge and shape into sausage-shaped portions.
2. Place on puff pastry.
   • Cut pastry to desired size: larger roll = more filling + tighter roll.
3. Brush with beaten egg to help seal/adhere.
4. Add vent holes (“traditional sausage vent holes”).
5. Arrange about 8 sausage rolls (he says can do more after).

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8) Bake

1. Preheat/oven on (stated as “Oven on”).
2. Bake temperature: ~190°C (ranges up to 200°C).
3. Bake time: 25 minutes, about 25–30 minutes total.
4. After baking: let them rest 5 minutes on a rack.

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Serving / finishing

• He slices into the rolls to show the interior.
• Serving suggestion: “Splurge of ketchup” on the cut roll.
• Texture cues mentioned: “springy,” “nice juices from the pork fat,” and “moist.”

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Tips & common pitfalls mentioned

• Do not brown the TVP; keep heat extremely low and cook only 3–4 minutes.
• Do not over-brown mushrooms/onion; aim for soft/golden and moisture reduction instead.
• No salt added if using salty pork/chicken powder.
• Mix sausage filling until tacky, and don’t overwork beyond ~2 minutes.
• Chill mixture 1 hour for improved hydration/handling.

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Variations discussed (concise)

• Can switch the “pork” approach to pork patties or pork sausage rolls instead (still non-vegetarian).
• TVP cooking order is interchangeable (can cook TVP first or after onion/mushrooms).
• Spice/herb mix is flexible: “Change the spices to how you want… if you like different herbs.”

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Sources / references

• No external sources cited in the subtitles.
• Recipe content and method are from Backyard Shire Farmer Rick (the channel/presenter shown in the subtitles).