Scoobydo

Hi my friend is looking to make sausage rolls and would like British Sausage Meat in the Orlando area.
Does anyone know of a store that sells British Sausages or Sausage Meat

Thanks in advance

ChocolateBabz

I just use Jimmy Deans with Sage, mix with some plain bread crumbs so the sausage rolls aren't too greasy and stuff it in some puff pastry. Job Done

Pulaski

That's how Mrs P does them. The regular JD sausage works, but the one with Sage is better.

Sue

Thanks great tip I was wondering the very same thing

Sue

If she's ever in the Sarasota area the 4 and 20 Pasty Company do great sausage roles, and I think they even ship sausages - they sell lovely back bacon too. (Not too keen on their Cornish pasties though .. but then my grandmother was Cornish and made the real deal, so every other pasty pales in comparison .... even mine )

Bob

If you've got a Wegmans, their own branded version is cheaper and also nicer I thought, not quite so fatty.

Though I usually just get their regular breakfast sausages as they're often on reduced price first thing in the morning when I do the grocery shop.

Scoobydo

That's Great!
Thanks to all that has replied.
Thanks for the Top on adding breadcrumbs.
What do you use? Fresh breadcrumbs or dried in a packet?

Thanks

Lbjen

The breakfast patties are also the perfect size for scotch eggs.

Bob

Toast up some bread, sliced through the middle so it's dry, blitz it up with dried herbs...add that to minced pork and you've got your own base sausage too.

Scoobydo

This is great lots of Tips,
Keep them coming.....

Thanks

Pica

Spread some mustard onto the pastry before adding the sausage filling. Dijon works great.

Keith S

There is a "British Shop" at 809 N Mills Street in Orlando. It has the usual frozen sausages, bacon, pies etc. But I would use the fresh Deans meat for sausage rolls. A lot cheaper too.

ChocolateBabz

I chuck in some packet stuff, maybe 1/2 to 3/4 cup to 1lb sausage meat.

Here is the recipe I sort of follow: http://gardeningwithoutskills.blogsp...y-british.html

denzil75

I use the Jones sausage meat (found in the freezer). Never used breadcrumbs so I will give that a go next time. Great tips!

ottotheboar

If you want less fat you can grind up pork loin when it goes on sale and blend it with a more fatty cut, you do need at least ten percent fat or it will be too dry.
We have butchered whole pigs in the past and ground up half for sausage making.