- Look at that! A little dot that has got itself caught in my text. Ah well. In NZ every little shopping centre has a bakery. They are everywhere. Whereas in the US people stop at a Taco Bell or drive-in Starbucks for lunch and in England they pop into a Nero’s or little cafe for coffee and a sandwich, in NZ we run into The Bakery. Each bakery makes his or her own fresh bread, meat pies, sally lunns, custard squares, filled rolls, apple turnovers, sausage rolls and more, lots of lovely stodgy get-fat NZ food. Everything is sold in little brown paper bags. Including hot sausage rolls. Ah sausage rolls.
There are two birthdays in my family this week and no party is quite right without some seventies sausage rolls.
Though today I made the sausage rolls with a new pastry. 
Buckwheat Pastry: In a food processor
- 1 cup regular organic unbleached white flour
- 1 cup organic buckwheat flour
- 1tsp salt
- add 8 oz (2 sticks) freezer chilled butter cubes slowly (pulse each time)
- enough chilled water to combine.
- press together then store wrapped in the fridge.
Mix thoroughly together:
- 1lb ground pork sausage meat
- 1 small egg
- 1/4 cup parmesan cheese
- 1 tsp fresh or 1/2 tsp dried rosemary
- pepper and salt to taste
- 1/2 tsp orange zest
- 1/2 a small finely chopped onion.
Roll pastry out carefully. It is not going to work like normal pastry so you will press more than roll. Cut into three wide lengths. Brush water around the edges.
Lay the sausage mixture out onto one side of the pastry sheets. Roll the pastry and the meat making a long log. Place each log carefully on the baking sheet with the seam down. Brush with whipped egg and sprinkle with a little sea salt. Cut the log into small portions. Separating slightly.
Cook at 375-400 for 30 minutes. 
Buckwheat pastry has a lovely light crumbly melt in your mouth texture. It is my new favourite pastry. Buckwheat is a grass. Not a wheat. It has no gluten. I look forward to making a pastry with only buckwheat, that might be interesting! I have a feeling it might taste good with apples.
This year we are going to be growing a field of buckwheat flowers for the bees. Buckwheat grows fast and goes to flower quickly so it will be good flower for the early summer bees. Buckwheat honey is very tasty. I shall electric fence it after the flowers are finished and let the pigs eat the grass as roughage. Maybe I will let it go to seed, harvest it, and make buckwheat flour, we will see. It sounds like a lot of work to me! Otherwise once the pigs and sheep have eaten the little field down we will sow a late summer feed crop like chicory, mustard greens or some kind of brassica in the same field for the stock to eat in the early winter.
It rained in the night. Rain is good.
Good morning!
celi
The Kitchen's Garden 
72 responses to “Sausage Rolls made with Buckwheat pastry.”
Cecilia these look delicious and Happy Birthday x2 to the people in your family.. Funny today my post was about bread! Must have smelled your delicious rolls!
Did you make your own? and thank you, my two will be celebrating in NZ on friday so we are designing a menu of Mama food! c
Yes, rain is good; but as in Camelot it’s even better when it rains only at night.
Ronnie
My ideal weather world, a little gentle rain at night and lots of lovely sun in the day!! c
It’s no wonder I love both you and Ronnie! Yes, a little gentle rain at night and lots of sun in the day. That’s what I want, too! HF
Incidentally, Celi, I like pigs in a blanket. Those are the best saugage rolls! HF
Great looking sausage rolls!
We have several large commercial nurseries on the island, and they all use buckwheat as a cover crop. The local bees love it, and it helps improve the soil texture when it is tilled-in after it dies back.
I don’t know what your soil texture is like up there, but a hog farmer I’ve been talking to plants beets and mangles in the pasture his pigs forage on. The taproots help break up the compacted soil, and the pigs love them.
Just a thought…
it is a good thought, the daikon radish does the same thing, I had not thought of beets though. Our soil has been in corn and beans for 80 odd years so it is just dreadful. Every year we will take one field and do the buckwheat then fodder crop then grass cycle.. my plan is to rotate each grass field into crops every 6 years.. then back into new pasture.. Our soil needs a lot of work. What are mangles, are they like turnips? c
Hello Celi,
Buckwheat sounds perfect for your farm, easy to grow in poor soil, just loves the cold!………pest-resistant, minimum of fertiliser and harvests in 60 to 120 days,( it belongs to the same family as rhubarb and sorrel). The honey is dark and strongly flavoured.
Thank you, this is everything I want to hear. I am really looking forward to the honey too! Thank you.. c
same family: ‘mangold wurzless’ might be more familiar!
thanks viv!
Ooh Celi, love your filling flavours for your sausage rolls – delicious!
Yay for the rain.
🙂 Mandy
They are tasty and John said why haven’t we had these before but i had forgotton about them! c
Bookmarked! I think I’m going to make these for my husband this weekend!
excellent, let me know how they turn out, you can use whatever flavours you enjoy in a sausage.. I am on an orange zest kick at the moment.. c
Ooh yummy! When we were in NZ we ate cheesy-mite rolls in one bakery – cheese and marmite, I was in heaven 🙂 Have never cooked with buckwheat and we can´t get it here…at least, I have never seen it, Maybe if I can track down a health food shop next time I am in the Big City! I adore sausage rolls, but especially with a blob of HP sauce.
My hands are freezing and I just can’t warm up today. I think one of those sausage rolls might help though. 😉 And rain? Whatsat? We’ve just been declared (by government order) a drought area. Darn. That’s going to put a real damper on gardening this year. I knew this would happen because we’ve had a very dry summer and winter, and the reservoirs are nearly empty. But darn, darn, darn … I do hate hosepipe bans!
Terrific recipe – very interesting about buckwheat flour (farine de sarrasin in French, or blé noir). I use it all the time in my bread, mixed with other cereal flours, and to make savoury pancakes: galettes. But I never thought to make pastry with it. I shall try it, and thanks for giving me the idea.
I don’t think I have even seen buckwheat flour here in South Africa, our family also loves sausage rolls, they all sulk if I don’t make for Christmas morning to go with the buck’s fizz.
Oy, I wish it would rain here. I really like Buckwheat pancakes – so I bet I’d like these as well! After all, who doesn’t like sausage?! I never thought about the fact that Buckwheat is gluten free – I need to tell my sister that as she’s going gluten free – thanks for helping me learning something new!
we made buckwheat pancakes on the weekend and I could only eat one, they were SO filling! .. c
Good morning, Celi! Interesting that buckwheat has center stage on your post today. I was “talking” with another blogger yesterday about buckwheat flour and using it to make pasta for a specific dish. I’ve found the flour and googled a number of recipes to make the pasta. Now I’m going to experiment with them to find the best tasting and easiest to handle I’d no idea of what buckwheat is, how it’s grown, or harvested. Your post today could not have been more timely. Thank you for that. Feel free to come back to this subject anytime you like. It’s fascinating!
It will be interesting to see how it goes with pasta as it does not hold together like wheat flour. It is lovely in the pastry though as long as you are happy to let go of the Flaky and embrace the crumbly!.. I just like the crunchy!! Morning John! c
Morning John,
Pizzoccheri is made in Alta Valtellina in northern Lombardy near Bergamo; from durum wheat semolina, buckwheat and durum wheat bran. It tastes so good with spring greens, Brussels sprouts, garlic, nutmeg, sage, fontina and parmesan. The grain is known as saraceno in Italy.
wow, you are a useful girl to have around Elaine!
I use gluten free grains……..and have a love affair with buckwheat!
Seventies sausage rolls – the best!
I love the idea of your buckwheat field 🙂
so will the bees.. c
I think I’d rather have a bakery on every corner, I love bread and pastry and oh, the smell! I didn’t realise that buckwheat was a grass so thanks for sharing. I also find that sausage rolls are also excellent for house movings as well as parties, they may be perceived as dated but they still taste good. 🙂
They look wonderful Cecilia. They look and sound rather like the ones my Grandmother makes and they are delicious – so yours must be 😀
Thank you Frugal, I love food our grandmothers used to make! c