Chicken Bacon Cheese Sausage Rolls Food

CHICKEN, BACON & CHEESE SAUSAGE ROLLS

Steps:

• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
• Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half.
• Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry.
• Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through.
• Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.
• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
• Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry. Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.

HOMEMADE CHICKEN & BACON SAUSAGES

Steps:

• Combine all ingredients in a small bowl and mix well.
• Run all ingredients through a meat grinder, return to bowl and mix again.
• Refrigerate for 30 minutes or so (optional).
• Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
• Cut into desired serving size.
• Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.

BACON AND SAUSAGE ROLL-UPS

Steps:

• Cut each bacon strip in half.
• Cook bacon just until transparent; drain well and pat with paper towels to remove grease. If you are using the "ready-to-eat" bacon, you can skip this step.
• Cook sausage in a skillet and drain well.
• Mix cream cheese into sausage until well blended.
• Trim the crust off of the bread and cut each slice in half.
• Spread cream cheese mixture onto bread and roll up jelly-roll style.
• Wrap each bread roll with a piece of the bacon and skewer with a toothpick.
• Bake on an ungreased baking sheet at 350 degrees for 15 minutes.