Sausage Rolls from scratch!

Warning: this recipe does NOT contain a pressurized canister of chemical-laden puff pastry.
Instead, you get to learn my moms not-so-secret biscuit recipe, which is very adaptable and chock-full of yumminess!

These sausage Rolls are not as light and flaky as commercial ones, but not little bricks either. the breading tastes just like its origins... a biscuit. The meat is similar to a mild meatloaf.

Basic Biscuits

2 Cups flour (white, whole wheat, or a blend)
4 generous tsp baking powder
2tsp sugar
1 tsp salt
2 tbsp softened or melted margarine/butter
1 C milk

Thoroughly mix margarine into dry ingredients in large bowl. Gradually add in milk *more or less may be needed depending on how the recipe is to be used!  if using for basic biscuits, add milk until mixture is sticky and thick, and all flour is incorporated. Drop by spoons-full  onto a baking sheet.

Bake at 425 F for 15-20 mins

Tasty options:
-add cinnamon, raisins and an extra Tbsp sugar for sweet biscuits
-add garlic powder, diced chives, and 1/2C shredded cheese for savory biscuits



Sausage Rolls
Breading:  make a double batch biscuit mix. add just enough water to hold the flour. turn it out onto a clean, lightly floured surface, and knead the dough until smooth. Divide into three sections

Filling: 
1 Lb hamburger
1 egg
1 medium onion, finely diced
1/4 C rolled oats, coarsely chopped (i used my coffee grinder for about 3 seconds)
1/2 seasoning salt, or other seasoning
6 tsp Parmesan
1 tsp oregano
1/4 tsp pepper

topping: 
1 egg
2tbs milk

my onion is a bit coarse for this recipe, but i didn't realize until it was already mixed in.

instructions:
make up the meat mixture, mixing thoroughly. Make up biscuit mix (don't forget it's a double batch!) using only enough milk to barely hold together the flour! as instructed above, turn out onto counter, knead, and split into three.
roll out one section into a log about 12-14" long. press it flat until it is about 4" wide and evenly flat.

Apply a line of sausage mix to the bread. it should look similar to the picture above.
next, Wet the CLOSE edge of the bread with a bit of water or milk.  Roll the dough from the FAR side towards you, then the wet edge rolls up to make the bread complete. Overlap the edges and press them together until they adhere at least a bit.
Roll the sausage roll over until the spliced edges are on the bottom, Pressing the dough to even up the 'log' shape if necessary.
 Using a  sharp knife or pizza  cutter, slice the 'log' into 6 even sections. brush a little 'topping on each one (i was too lazy to find a brush, so just slopped a bit on using my fingers). place slices on a baking pan. I pressed down on the ends of each piece to flatten them a little and make them less tube-like. Repeat with other 2/3 of mixture and bread (note that the bread vs meat mix may come out uneven. don't worry... i have a solution at the end!)

to bake: in a preheated oven (425F) bake for 20 mins or until biscuit is browned and meat is no longer pink in the middle.
Serve with mustard or ketchup for dipping, or sauces and sides as desired.

if you end up with extra dough: make up into biscuits  and bake with the rolls.
if you end up with extra meat: shape loosely into a loaf or balls, or press into greased muffin tins. top with a bit of ketchup, and bake at 425 with the rolls (if a large loaf, may take more than 20 mins to cook). serve as 'mini meatloaf'