Christmas Sausage Roll

  • Published on Dec 16, 2018
    A506.6, Block A, UGLI Campus
    56 Wood Lane
    W12 7SB
    FOOD BUSKING is filmed at
    W12 8EZ

Comments • 157

  • Darin H
    Darin H 5 months ago

    Wow....thought I was watching a gay Gordon Ramsay video. Yawn..Boring!!!!

  • Kaegan Thornhill
    Kaegan Thornhill 6 months ago +1

    180C = 356F

  • Charchar Em
    Charchar Em 6 months ago

    so fucking British I

  • Travel Nutz
    Travel Nutz 6 months ago

    Noisy eater alert.

  • Masimo Masihi
    Masimo Masihi 6 months ago

    Where u at buddeh? In need of new content.

  • John Qiang
    John Qiang 6 months ago

    When will the next video be?

  • Robin Artemis
    Robin Artemis 6 months ago

    Happy New Year! Hope you have a fantastic year and your business keeps growing

  • Ouis Sandy
    Ouis Sandy 6 months ago

    You should do a ramen like series for curry.

  • Miguel Argüelles
    Miguel Argüelles 6 months ago

    Amazing recipe! The sauce tastes like glory!

  • Jarsky
    Jarsky 6 months ago

    that sausage roll looks hearty and amazing

  • Mohammad Tavassoti
    Mohammad Tavassoti 6 months ago

    Love the videos. (Hate the sound of chewing mouth amplified by microphone. Hate it so much 🤮)

  • Calum Johnson
    Calum Johnson 6 months ago

    That’s about a kilo of mince there, right? Need a second opinion

  • darren ball
    darren ball 6 months ago

    A layer of Parma Ham on the pastry would make this a star.

  • Gideon Dewhirst
    Gideon Dewhirst 6 months ago

    Mate... mate... this looks great!

  • Neil F.
    Neil F. 6 months ago

    Any reason to leave the ends open vs enclosing in the pastry? Love the vids!

    • Kaegan Thornhill
      Kaegan Thornhill 6 months ago

      If you leave it open, at the ends, it will allow some of the juiced to run out, dry out the tips, an leave the edged a bit soggy.

  • Matthew Cojeen
    Matthew Cojeen 6 months ago

    John im just fridge the meat now, just tuckey mince 8% fat maybe the drop fall, add some chillies, Chinese 5 spice, and 7 spice, cumin and all your ingredients. I send u a picture of it, i got no rolling pin, either tin foil roll or something else.

  • Auke Heitz
    Auke Heitz 6 months ago

    I usually never really comment on video's, but I would like to make a suggestion. Try to keep the camera still and stable while filming your content, for some reason it's quite distracting to watch footage filmed by a constantly moving/shaking camera. I'm glad to see your channel is growing steadily!

  • Bony Khan
    Bony Khan 6 months ago

    Use some salt bro 😒

  • Cameron Warren
    Cameron Warren 6 months ago

    I've been looking for fresh recipes to try this Christmas and this one has just been added to the list! Thanks for the content/wisdom.

  • Brahma Hush Ghana
    Brahma Hush Ghana 6 months ago

    My guy love busker

  • MELOT Xavier
    MELOT Xavier 6 months ago

    Happy christmas to you John !!!

  • Brian Coughlan
    Brian Coughlan 6 months ago

    Looks great! Love the new background music too

  • His Masters Voice
    His Masters Voice 6 months ago

    fuck off

  • boaz
    boaz 6 months ago

    Ho ho ho hold up, where did that pastry come from? Is it basic puff pastry? And how do you get sheets that size? 0o

    • Kaegan Thornhill
      Kaegan Thornhill 6 months ago

      He found it the " Big & Tall Cooking Lad, Store". Lol

  • Paskal Serafimovski
    Paskal Serafimovski 6 months ago

    Seems like a beef welington alternative

  • MrTips82
    MrTips82 6 months ago

    That looked beautiful brov! 👍😎 👌 💯💯💯 Think I'm gonna have to start baking again tbh! A nice one is pasty in a roasting tin! Big one and mix egg and milk loads of both!! 😉👌 Put egg and milk in but mix like and omlit! Half a big 4 pound block of chathidral city cheese! Raw bacon but not striky! Rest of the cheese and fresh tomatoes on top and cook in the over gas mark 6 till eggs cooked! Takes a wile but is so flavourful and tastes better cold the next day after sitting in the fridge over night belive or not😉 and the bacon fat is so soft dose take a lot of chewing! 🥓👍😏 Merry Christmas! Have a good one!

  • MC Hammer
    MC Hammer 6 months ago

    Thumbs up for that

  • TheOily Gamer
    TheOily Gamer 7 months ago

    Looks unreal 🍴

  • marylong17
    marylong17 7 months ago

    This definatly gonna make it to my christmas table!!
    Just a question: What kind of pastry do you use?
    Thank you for the recipe, and Merry Christmas!

  • Mad- Muffin
    Mad- Muffin 7 months ago

    he said happy christmas....

    • Kaegan Thornhill
      Kaegan Thornhill 6 months ago

      Some say Joylly Christmas, Other Merry Christmas, A Few say Happy Christmas. They are all a Correct way of Saying it. Since each one is Wishing a Person a Good Hoilday. Lol

  • SonicShenmue
    SonicShenmue 7 months ago

    Really great dish and very seasonal. Onto the to-do-list xD

  • Ryan Shemmans
    Ryan Shemmans 7 months ago

    Stop with the slapping lips

  • Antiii
    Antiii 7 months ago

    Big old sausage roll 🤣

  • kamma44
    kamma44 7 months ago

    Anyone know the song in the background?
    Amazing sausage roll!

    • Food Busker
      Food Busker  7 months ago +1

      up my sleeve 2 - Joachim Nilsson and soul jazz legacy 1 - axel ljung

  • P S
    P S 7 months ago

    Geez thats huge!, more like a beef wellington ... NICE :)

  • jens
    jens 7 months ago

    Love the film quality, but the colors could get a bit more vibrance

  • BarryFromEastenders
    BarryFromEastenders 7 months ago

    Sausage pastry ratio is waaay off for my liking

    • Food Busker
      Food Busker  7 months ago +1

      scale it down, whatever works for you chef 🙌

  • Yep. Just Eric
    Yep. Just Eric 7 months ago

    My aunt’s family does a sage sausage, wild mushroom, and almond stuffing. Could I do those flavors in this roll? If so, still the same cranberry sauce, or something more savory?

    • Food Busker
      Food Busker  7 months ago +1

      sounds like it would go well with a mustard sauce rather than cranberry Eric, give it a go and let me know 👍

  • P A-B
    P A-B 7 months ago

    Chef, when Ur trying to chew Ur screen as a Vegetarian, Ur on point!!!! I want this NOW!

    • P A-B
      P A-B 6 months ago

      Couldn't help myself, just watched this has to be the yummiest recipe all year!!!!! Jeez, I need to track down some venison, will just sniff it when I serve it up 🤪
      Roll on 2019 & more great content Chef..... increase the peace ✌️

    • Food Busker
      Food Busker  7 months ago

      it's all yours brother!

  • TheStwat aka Stuart Wright

    Oh Lordy, that looks and I bet tastes, fanbloodytastic !!

    • Food Busker
      Food Busker  7 months ago

      it sure does Stuart, it sure does

  • K -Ray
    K -Ray 7 months ago

    That looks absolutely deadly!

  • Brandon Penfold
    Brandon Penfold 7 months ago


  • The Crying Man
    The Crying Man 7 months ago

    I watch a lot of food channels on youtube, but yours is one of the very few I can TASTE and smell the dishes from.

  • Choco Chan
    Choco Chan 7 months ago +1

    Food busker my nigga you awesome

  • Ciprian Grosu
    Ciprian Grosu 7 months ago +2

    14 friends of bambi disliked the video

  • Cd B
    Cd B 7 months ago

    Smoked paprika for the win. Nice recipe as always Chef. Two thumbs up. Question; how's the knife shaping up? I enjoyed that episode and thinking of purchasing that same knife from BC.

    • Cd B
      Cd B 7 months ago

      @Food Busker thanks Chef. Will definitely see if my Christmas bonus can help me pick one of these up. Cheers.

    • Food Busker
      Food Busker  7 months ago

      knife is a beauty, I would highly recommend 👍

  • mark pryke
    mark pryke 7 months ago

    I'd put fennel seeds on the pastry too

  • Mat Recardo
    Mat Recardo 7 months ago +1

    Reminds me of Beef Wellington... Tough as old boots! ;)

  • Harold Holsappel
    Harold Holsappel 7 months ago

    Hm.. Nice recipe, but the video is lacking a bit. The colours are way off. Your pastry is looking more green than golden brown, as is the black sesame.

  • Mateo Cano
    Mateo Cano 7 months ago

    A sausage roll the size of a wellie? ... I'm on

  • Joel Fraser
    Joel Fraser 7 months ago

    Love a good sausage roll !

  • JP JP
    JP JP 7 months ago

    Bonnet de Douche!!!!! That surely is the Ron Jeremy of sausage rolls!!!!!!

  • Joseph Carrdus
    Joseph Carrdus 7 months ago

    loved this video until you uttered the "word" crimbo at the end. shook 😂

  • Lucas Pritchard
    Lucas Pritchard 7 months ago +4

    Nice filling-pastry ratio;)

  • trancelated
    trancelated 7 months ago +2

    this looks like a sausage wellington. I'd give £2.50 for a slice of it :>

  • Jens Rickardt
    Jens Rickardt 7 months ago

    Yes mate!

  • Chris
    Chris 7 months ago +16

    I Love watching your content. But DO NOT SPEAK WITH FOOD IN YOUR MOUTH. Damn.

  • schmatever
    schmatever 7 months ago +1

    It looks great, but I think fluffier, lighter meat combined with more pastry actually would be more up my street....

    • Food Busker
      Food Busker  7 months ago +2

      whatever floats your boat buddy

  • Andrew Maher
    Andrew Maher 7 months ago

    Really love the way you filmed this and edited as well. Also great that it kept tight and under 7 minutes. Easy to watch over again when really making it.

    • Food Busker
      Food Busker  7 months ago

      Yes Andrew! appreciating the kind words

  • Kieran Law
    Kieran Law 7 months ago

    Mouth watering, bro. I'm making this...

    KWIM REAPER m 7 months ago

    How's about 50 50 venison pork. Not a bad combo I think. Vid got me hungry AGAIN. Thanks

  • joe Thomson
    joe Thomson 7 months ago

    That venison sausage roll looks amazing, going to make this Thank you, Busker :-))

  • Bence Illes
    Bence Illes 7 months ago

    25 min for venison? Is that enough?

    • Kaegan Thornhill
      Kaegan Thornhill 6 months ago

      It may very some from Oven to Oven, but a Rule of Thumb is to Go with the Time Set for a Dish....or Add 3mins to it. If you knos your Oven cooks a bit slow.

  • Matt N
    Matt N 7 months ago +1

    I think personally Id mix the venison with another meat that's not as strong in taste.

  • James Cassar
    James Cassar 7 months ago +1

    Never clicked so fast on that notifcation 😀

    • James Cassar
      James Cassar 7 months ago

      @Food Busker keep up that cooking :D from one chef to an other, i dig your style

    • Food Busker
      Food Busker  7 months ago +1

      good work James, keep it up

  • Bcwolters
    Bcwolters 7 months ago

    The best snack for boxing day has been revealed!

  • Darren Joyce
    Darren Joyce 7 months ago

    You know I love your dishes. This is definitely getting made for boxing day. I hope 2019 is your year John, your passion is brilliant.

  • nikolay pavlov
    nikolay pavlov 7 months ago +3

    I would pay 2,5 for one piece

  • Sick side Worldwide
    Sick side Worldwide 7 months ago

    that looked scrumptious

  • G H
    G H 7 months ago

    shop or home made pastry? if home made to share the recipe please?