EMILY'S EASY SAUSAGE AND SPICY TOMATO DIP
This easy dip is great during football season! Serve it warm with tortilla chips.
Provided by Emily
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 2.8 g, Cholesterol 66.8 mg, Fat 28.3 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 413.1 mg, Sugar 0.9 g
PORK & SUNDRIED TOMATO SAUSAGE ROLLS
Dig out a hamper and fill it with these moreish pork and sundried tomato sausage rolls finished with nigella seeds. They're guaranteed to be popular at your next picnic
Provided by Samuel Goldsmith
Categories Snacks
Time 1h
Yield Makes 8 or 16
Number Of Ingredients 10
Steps:
- Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly.
- Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside.
- Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even pieces, then repeat with the remaining pastry and the rest of the sausage mix.
- Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five.
- Heat the oven to 200C/180C fan/gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating.
Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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