Why do sausages roll in the pan

Their homes were being towed You know when you fry a egg real hot and it starts to flip flap a bit? Its usually caused when you put too much oil in the pan and it heats up causing lil pockets. Same thing happens to sausages but since its round itll roll! Well, the reasons in the replies above would make sense if the sausages were rolling in only one direction or if they were rolling slowly. But that's not the case in the videos.

The best way to ensure crispy sausage rolls is to glaze the pastry with a generous amount of egg wash. Egg wash is a beaten egg that is brushed onto the surface of the pastry.

It will crisp the pastry up nicely giving it a golden look and flaky crunch. You also need to make sure you preheat the oven to the correct temperature before cooking.

This will ensure your sausage rolls cook evenly and efficiently. Higher-fat sausages produce more oil and liquid which can make the bottom of your sausage roll pastry soggy and wet.

Choosing a lower-fat sausage will help to avoid this. Also opt for a good quality sausage too. Skin the sausages this is easiest if you rinse the sausages in cold water first, then slit the skins, which will then slip off easily. On a lightly floured work surface, roll out the pastry to a 37cm square. Cut in half down the middle. Place the sausages down the length of each pastry strip. You want the meat to take up a quarter to a third of the width and not be piled too high — roughly the thickness of one normal sausage.

Press down firmly so that the two sides of pastry stick together — you can do this with a fork or side of a knife to make a decorative pattern. Lightly slash the pastry along the top, brush with beaten egg then cut each strip into 7 sausage rolls. You can check whether your sausages are done by cutting into one at the center. Sausage rolls do freeze particularly well — especially if you choose to freeze them uncooked.

By freezing them uncooked, you do all of the cooking after they have been frozen which gives you golden, flaky pastry which is exactly what you want from sausage rolls. For poultry sausages, a light reddish-pink color is desired. The texture of the sausage should not be too dry or too wet. Sausages are either uncooked or ready to eat.

Although thermometers are the best way to determine if your pork is done cooking, you can gauge the doneness of pork by the color of the juices that come out of it when you poke a hole in it with a knife or fork.

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