Chilli Pork Sausage Rolls Food

QUICK PORK CHILI

Steps:

• In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

EASY CHILLI SAUSAGE ROLLS

Steps:

• Sift the flour into a large bowl. Add a large pinch of salt. Remove the butter from the freezer and, holding with some aluminium foil, grate into the flour. If it sticks on the grater, dip it into the flour.
• Use a knife (not your hands) to mix the butter throughout the flour until all the butter is coated in flour. Add enough cold water to bring the mixture together into a dough, using your fingers.
• Cover and place in the fridge for 30 minutes.
• Pre-heat the oven to 220°C.
• Meanwhile, mix together the sausage meat, chili, paprika, onion, garlic and sage. Season with salt and pepper. If you want to test the seasoning, take a small amount of the mixture and fry it in order to taste it.
• Roll out the pastry as thin as you can, into a long strip about 6 inches wide. Make a long roll of the meat mixture down the middle of this strip.
• Beat the egg and milk together, then use a pastry brush to brush this along one edge of the pastry. Fold the other side over the meat first, then this one on top, pressing gently to seal the pastry.
• Turn the entire roll over, so the seam is on the bottom.
• Brush the top of the roll with more egg wash and sprinkle on plenty of sea salt.
• Cut into the size sausage rolls you want (I like to have them about 1cm wide, to make single mouthfuls), then arrange on a baking tray and pop them into the oven.
• Bake for 30-40 minutes, until golden in colour.
• Serve hot or cold.

CHILLI SAUSAGE ROLLS

Steps:

• Preheat oven to 200 degree celcius.
• Cut each pastry sheet in half.
• Mix together 1st 10 ingredients up to & including crushed garlic.
• Divide the miture into 8.
• Roll each portion into a sausage shape and place along the centre of each pastry half.
• Roll to enclose placing the pastry seam underneath.
• Cut each roll into 4 & place on baking trays lined with baking paper.
• Brush with extra egg.
• Bake for 25 minutes until golden and cooked through.
• Serve with extra chilli sauce.

CHILLI PORK SAUSAGE ROLLS

Steps:

• Preheat oven to 200C.
• Cut each pastry sheet in half.
• Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
• Divide the mix into 8 portions and roll each portion into a sausage shape.
• Place along the centre of each pastry sheet.
• Roll to enclose, placing the pastry seam underneath.
• Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
• Brush with beaten egg.
• Bake for 25 minutes or until golden and cooked through.
• Serve with extra chilli sauce.
• These can be frozen uncooked and stored for later.
• Just defrost and cook when needed.

SAUSAGE CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
• Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
• Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SUPER SAUSAGE ROLLS

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

CHILLI AND HONEY SAUSAGE BITES

Steps:

• Grill/broil the sausages until cooked. Once cooked, cut each sausage into 3 - 5 pieces, depending on sausage size and how delicate you want your 'bites' to be!
• Put the honey and chilli sauce in a pan and warm on a low heat. When it starts to lightly bubble, add the sausage pieces and toss in the sauce for a few minutes. Do not overheat or cook for a long time or the honey-chilli mix will turn to brittle toffee and you'll have burnt toffee-sausages when they cool.
• Toast the sesame seeds in a dry pan on a low heat for a couple of minutes, tossing regularly. Tip the sausages into a serving bowl and sprinkle the seeds over the top. Serve slightly warm for best flavour.