- 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.”
Awesome post, that sausage mix sounds like heaven. As for rain… let’s say that living in Scotland can sometimes make you lose sight of how good the rain is. Luckily there are sausage rolls to cheer us up!
ah yes scotland seems to have its fair share of wetness and more.. Dress warm! c
I like the sound of these sausage rolls with parmesen and orange zest added to the filling – yummy.
In defense of England, maybe city dwellers head for the ubiquitous Starbucks etc., but most small towns, certainly in the north where I come from, still retain their local bakeries with all the yummy things you mention, substituting stodgy get-fat English food for the NZ variety of course! (Paper bags ‘n’ all!)
Christine
I’d kind of forgotten about buckwheat. I remember having buckwheat crepes at a French cafe once and they were amazing and really filling, in spite of being so thin, and the smell of the buckwheat cooking was like no other. I love the sound of your sausage rolls, and especially with the rosemary and orange zest…may have to try my hand at these. Supposed to rain here today, enjoy your day!
These look so savory and delicious!
Yum! I can even make this gluten free and dairy free. Definitely going to print this recipe today. Which cow is that? What a gorgeous picture…made me want to crawl right in and pet that shiny fur. 🙂
Wonderful: will you grind the flower yourself? We went to the most amazing watermill ahve have come back with flour ground the old-fashioned way. Just gorgeous flavour.
I was just writing about how much I enjoy buckwheat flour and there was your post, C! This looks terrific.
That looks like great pastry 😉
This would have to be a healthier version of a sausage roll and delicious too.
Now I’m hungry! I don’t have any buckwheat flour, I do have some rye. Might give that a go!
Wow. These look amazing compared to the sausage cheese balls I usually get from friends. Yum!
Those do sound good. I love learning about the little nuances of different cultures, thanks for sharing those. I remember attending the annual Buckwheat Festival in a small town in W.Va. growing up. My mom and her sister would take my cousin and I to things like that. Lots of buckwheat pancakes were served!
Those sausages look yummy. I used to get that name from an older sibling when I did something silly…”Way ta go, Buckwheat”. Strange…buckwheat is not silly at all. Especially when it’s smart enough to be gluten free.
Oh no.. I wonder what the elder sibling meant! c
Hi Celi!
These rolls look incredibly tempting 😉
I looked up Buckwheat in Spanish, but I couldn’t figure out how it is called here, but I’ll keep looking because I have to try your recipe!
Wait. I just found it ,is called trigo sarraceno, yay!
fantastic, you will love the texture and i am sure you will find new ways of using this flour.. c