SAUSAGE, APPLE & SAGE ROLL
Crispy filo pastry filled with sausagemeat, sage and chunks of juicy apple makes a simple yet tasty weeknight supper
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
- Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
- Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
- Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.
Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
PORK & SAGE SAUSAGE ROLLS
Whether you're planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Supper, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
- Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
- Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
- Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 340 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.22 milligram of sodium
GREEN ONION, THYME AND SAGE ROLLS
"Thyme, sage and onion is a classic British flavor combination. Don't make these rolls too far in advance-- they're better fresh!" says Lorraine.
Provided by Lorraine Pascale
Categories side-dish
Time 2h
Yield 10 rolls
Number Of Ingredients 10
Steps:
- Put the flours, yeast and salt in a large bowl (or stand mixer bowl). Make a well in the center and pour in the water. Mix everything together well (by hand with a wooden spoon or, if by machine, with a dough hook on medium speed) to make a smooth, soft dough ball, 2 to 4 minutes. If doing by machine, continue to knead on medium-high speed for 5 minutes. Otherwise, put the dough on a clean work surface sprinkled with a little flour and knead for about 10 minutes.
- To test to see if the dough has been kneaded enough, form into a ball with a nice taut top. Put some flour on your finger and then prod the dough to make a small indent. If the dent springs back all the way, this means the dough is kneaded enough. If not, then knead a little bit more.
- Put the dough on the work surface (sprinkled with a little flour if you haven't already done so) and then flatten it out with a rolling pin to about an 8-inch round, 3/4 to 1 inch thick. Put the green onions and thyme in a pile in the center and then bring the sides of the dough up over the filling to enclose. Flip it over so the seam side is down and roll it out to the same size again. Once again, gather the edges up and over, but then knead the dough by hand to incorporate the filling ingredients evenly throughout. You may need to dust with a little more flour as you go if the green onions make things a little damp.
- Divide the dough into 10 equal-size pieces and knead each one into a ball with a nice taut top. Put the rolls, seam-side down and spaced apart, on a large nonstick baking sheet. Spray the rolls with a light spritz of cooking spray and then cover with plastic wrap so that it is airtight, but not too tight as the bread needs to grow.
- Preheat the oven to 400 degrees F and leave the bread on a chair about 3 feet away from the oven for 45 minutes, or until the bread has almost doubled in size. To test that the rolls are ready, remove the plastic wrap, put some flour on your finger and prod the side of the dough to make a small dent. The dent should spring back about halfway. When it does, it is ready. If necessary, leave it to rise a bit longer.
- Once ready, brush the dough balls with the beaten egg and lay 3 sage leaves in whatever decorative fashion you like on top of each one. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. Once ready, remove from the oven and serve warm.
BEST BRITISH SAUSAGE ROLL
Steps:
- Gather the ingredients.
- In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
- In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly combined.
- Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
- Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
- Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
- Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
- Cook in the preheated oven for 20 minutes or until golden brown. Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.
Nutrition Facts : Calories 717 kcal, Carbohydrate 36 g, Cholesterol 104 mg, Fiber 1 g, Protein 18 g, SaturatedFat 13 g, Sodium 1065 mg, Sugar 2 g, Fat 56 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
VEGAN SAUSAGE ROLLS
Pack a picnic, or deck out a buffet table with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage
Provided by Esther Clark
Categories Buffet, Lunch, Snack
Time 1h10m
Number Of Ingredients 12
Steps:
- Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.
- Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.
- Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.
- Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
BRITISH SAUSAGE ROLLS
British sausage rolls are made from buttery rough puff pastry and a simple pork sausage filling. Serve this traditional British appetizer warm or cold at a party with HP sauce or mustard-they'll disappear quickly!
Provided by Emma
Categories Appetizer
Time 1h15m
Number Of Ingredients 9
Steps:
- Place the ground pork in a large mixing bowl and add the spices. Mix with a fork until well combined. Don't mix any longer than necessary, or the meat mixture will get tough.
- Cut two large pieces of plastic wrap and lay them flat on the counter. Divide the meat mixture between the two pieces, then shape them into logs. Make sure each log is well wrapped in the plastic wrap.
- Chill the logs in the fridge for at least 15 minutes.
- Preheat the oven to 400 F. Line an 11 by 17-inch rimmed cookie sheet with parchment paper. Crack the egg into a small bowl and beat a fork until well blended.
- Roll out the pastry on a lightly floured surface until it's just a bit longer than the meat logs (roughly 10x18 inches). Cut the rectangle in half lengthwise.
- Unwrap the meat logs, then lay them on top of the rectangles.
- Brush one long side of the rectangle with beaten egg, then roll the pastry tightly over the sausage so it overlaps. Pinch the seam closed, then place the roll seam side down.
- Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg. Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry. This is an important step; don't skip it.
- Slice the roll into about 12 pieces and place them about an inch apart on the prepared cookie sheet.
- Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked. Test the meat's temperature by stacking two or three rolls and sticking a meat thermometer through the center. The temperature should be 160 F.
- Immediately transfer them to a wire rack to cool a little. Serve warm with HP sauce or English mustard.
Nutrition Facts : Calories 214 kcal, Sugar 1 g, Sodium 129 mg, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 11 g, Fiber 1 g, Protein 7 g, Cholesterol 28 mg, UnsaturatedFat 10 g, ServingSize 1 serving
SAGE ROLLS
Make and share this Sage Rolls recipe from Food.com.
Provided by Baby Kato
Categories Breads
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small pot, combine milk, sugar, salt and 1 tbsp butter; heat to lukewarm and set aside.
- In large bowl, dissolve yeast in 1/3 cup of lukewarm water.
- Add the lukewarm milk mixture to the dissolved yeast.
- Stir in sage, wheat germ and 2 cups flour.
- Add remaining 1/4 cup flour to form a soft dough, kneading lightly till smooth.
- Leave in warm spot, covered, until doubled in size.
- Melt remaining 4 tbsps of butter and pour half into a 9" cake pan.
- Shape dough into 12 balls.
- Place in pan and drizzle with remaining butter.
- Cover and rise 30- 45 minutes more.
- Bake in 400 degree oven for 20- 25 minutes.
Nutrition Facts : Calories 454.3, Fat 17.5, SaturatedFat 10.3, Cholesterol 43.9, Sodium 731.9, Carbohydrate 63.4, Fiber 3.5, Sugar 3.4, Protein 11.2
SAGE DINNER ROLLS
Found this recipe in a magazine (can't remember which one) and when I tried it I sure wasn't disappointed. They are light wheat rolls with flecks of minced fresh sage and the directions say you can bake the rolls up to a month ahead and freeze; though that didn't happen at my house as they were gone in one setting. Hope you enjoy it as much as my family does. Prep time does not including rising time.
Provided by Bonnie G 2
Categories Yeast Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and honey in warm water in large bowl; let stand 5 minutes.
- Lightly spoon flours into dry measuring cups; level with a knife.
- Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper.
- Add flour mixture and oil to yeast mixture; stir until a soft dough forms.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 8 minutes).
- Add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in warm place (85) free from drafts, about 1 hour or until doubled in size.
- Punch dough down; cover and let rest 5 minutes.
- Divide dough into 12 equal portions, shaping each into a a ball.
- Place balls 2 inches apart on a large baking sheet covered with parchment. Cut a deep (1/4 inch) X in the top of each roll using kitchen shears or a sharp knife.
- Cover and let rise for 30 minutes or until double in size.
- Preheat oven to 350.
- Bake at 350 for 20 minutes or until puffed and beginning to brown.
- Remove from baking sheet; cool on wire rack.
Nutrition Facts : Calories 157.3, Fat 2.8, SaturatedFat 0.4, Sodium 292.7, Carbohydrate 29.1, Fiber 2.3, Sugar 1.6, Protein 4.3
SAVORY SAUSAGE ROLLS
Make and share this Savory Sausage Rolls recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 1h
Yield 8 sausage rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- ----SAUSAGEMEAT FILLING----.
- Put the first 13 ingredients into a large bowl and mix well.
- Add the egg and mix again with a fork until everything is thoroughly combined.
- ----SAUSAGE ROLLS----.
- Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
- The rolls should be about ¾ inch in diameter.
- Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
- Seal the long edges (optional) together by flaking.
- Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
- Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
- Can be served hot or cold, as appetizers or part of a main course.
KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
SAUSAGE AND CHEESE ROLLS WITH SAGE OIL
Get creative with the fillings: Try different meats or go with all veggies.
Provided by Eddie Jackson
Categories appetizer
Time 55m
Yield 16 rolls
Number Of Ingredients 10
Steps:
- Place a pizza stone on the middle oven rack and preheat to 500˚ F. Place a baking sheet on top of the pizza stone.
- Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.
- Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel-lined plate to drain.
- Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3 1/2-inch round on a lightly floured surface. Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.
- Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes. Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping.
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