Sausage And Cheese Rolls With Sage Oil Food

PORK AND SAGE SAUSAGE ROLLS

Steps:

• Place the onion, garlic and carrots into a large food processor.
• Blitz until everything is finely chopped.
• Heat some olive oil in a large pan over medium heat.
• Cook the onion mixture with a good pinch of salt for 3-5 minutes, or until the mixture starts to soften.
• Remove the onion mixture to a large mixing bowl and let it cool completely.
• Meanwhile, add the pork, parsley, salt, pepper, dried herbs and Worcestershire sauce to the food processor.
• Pulse for just a few seconds until the meat has an almost paste-like texture. You can skip this step if you prefer your sausage roll filling to have a chunkier texture.
• Remove the meat mixture to the mixing bowl with the onion mixture, and add the breadcrumbs.
• Use your hands to mix everything together until all of the ingredients are well combined.
• If you want to check the filling for seasoning, I recommend pinching off a small piece of the filling and roll it into a small patty or meatball. Fry the patty in a small pan with some oil, and taste for seasoning.
• For this recipe, I use 2 rectangular sheets of puff pastry which are 25 x 42 cm/10 x 16 inches in size.
• Cut the pastry in half lengthwise so that you have two narrow strips of pastry (12.5 cm/5 inches wide).
• Use your hands to place the filling in the middle of one strip of pastry. You want to form a long sausage which is roughly one-third of the width of the pastry.
• Make the egg wash by beating the egg and milk together in a small bowl.
• Brush one side of the pastry length with some egg wash.
• Carefully lift one side of the pastry over the sausage filling, and continue until the filling is fully encased in the pastry.
• Make sure the seam is on the bottom.
• Use a sharp knife to cut the sausage roll into whatever lengths you like. For entertaining, I suggest making the sausage rolls about 4 cm/1.5 inches long. Otherwise, I typically cut my sausage rolls about 8 cm/3 inches long.
• Cut a few slits in the pastry of each sausage roll.
• Repeat the above steps with the remaining filling and pastry.
• If it is quite warm in your kitchen, I recommend putting the uncooked sausage rolls into the fridge for about 30 minutes before baking. This helps to prevent the pastry from shrinking upon baking.
• Preheat the oven to 200°C/390°F (without fan).
• Place the sausage rolls onto a baking sheet lined with baking paper.
• Brush the sausage rolls with some egg wash.
• Sprinkle the sausage rolls with some sesame seeds, poppy seeds, or just some coarse sea salt and coarsely cracked black pepper.
• Bake for about 20 minutes, or until lightly golden. Depending on how big or small your sausage rolls are, you may need to adjust the time slightly.
• Serve hot or warm with some tomato sauce (ketchup) or Cherry Tomato Relish.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

CHEESY SAUSAGE ROLLS

Steps:

• Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
• Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.
• Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.

CHEESE & ONION ROLLS

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

SAUSAGE, APPLE & SAGE ROLL

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.

PORK & SAGE SAUSAGE ROLLS

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.

GLAMORGAN CHEESE SAUSAGE ROLLS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
• Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
• Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.