SAUSAGE FRENCH TOAST ROLL-UP RECIPE BY TASTY
Here's what you need: sandwich bread, sausage link, eggs, milk, cinnamon, vanilla extract
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
- Place sausage at the edge of the bread, and roll up.
- In a bowl, combine eggs, milk, cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
SAUSAGE ROLLS
Provided by Daphne Brogdon
Categories appetizer
Time 1h45m
Yield 24 sausage rolls
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
- In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
- In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
- Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
- Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
- Preheat the oven to 400 degrees F.
- Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.
SAUSAGE ROLLS
Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
Provided by Cindy Whaling
Categories Appetizers and Snacks Wraps and Rolls
Time 28m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
- Bake for 18 minutes or until sausage is cooked.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 13 g, Cholesterol 30.9 mg, Fat 26.6 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 466.4 mg, Sugar 1.1 g
SAUSAGE ROLL RECIPE WITH PUFF PASTRY
These sausage rolls are made with ground pork seasoned with herbs, then rolled in puff pasty for a light crust. Delicious addition for a brunch or enjoy as an appetizer.
Provided by Sandra @ The Foodie Affair
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- Pre heat oven to 425 degrees.
- In a large bowl add pork, onion flakes, basil, oregano, salt and pepper and two eggs. Mix until combined.
- Unroll the puff pastry and with a sharp knife cut dough in half (lengthwise).
- Divide meat into four even portions and place meat in the center of each piece of puff pastry.
- In a small bowl and the remaining egg and whisk together with 1 tablespoon of water.
- Dip a pastry brush in the egg wash and paint the outside of the pastry. Roll the pastry to seal in the pork ingredients.
- Slice into 1 1/2 - 2-inch pieces and cut a small notch on top of each piece (optional).
- Brush the top of each roll with the egg wash.
- Place on a baking sheet with the parchment paper the puff pastry came with (it may brown while cooking).
- Bake for 20-25 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRESCENT SAUSAGE ROLLS
Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.
Provided by Taste of Home
Categories Brunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations. , Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. , Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.
Nutrition Facts : Calories 538 calories, Fat 35g fat (13g saturated fat), Cholesterol 180mg cholesterol, Sodium 1204mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
CREAM CHEESE SAUSAGE CRESCENT ROLL UPS
These Cream Cheese Sausage Crescent Roll Ups are so simple to make and one of my family's favorite breakfast recipes. Bold sausage and cream cheese wrapped in a fluffy crescent roll.
Provided by Jennie Duncan
Categories Breakfast
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
- Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
- Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.
Nutrition Facts : Calories 62 kcal, ServingSize 1 serving
SAUSAGE TORTILLA ROLL-UPS
This is a recipe I've been making for years and my family really enjoys it. I got the recipe from my mother-in-law.
Provided by CookingONTheSide
Categories < 60 Mins
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Remove casing from sausage; cook sausage in skillet and drain off grease.
- Stir in cottage cheese and add the flour.
- Add the oregano, basil and garlic powder and 1/2 of the spaghetti sauce.
- Divide the meat sauce mixture evenly among the 10 tortillas.
- Roll up tortillas, seam-side down, and place in a 13x9 inch baking dish.
- Pour remaining meat sauce over the tortillas.
- Bake covered for 35 minutes at 350 degrees.
- Uncover, sprinkle cheese on top and bake about 5 or 10 minutes more until the cheese melts.
SAUSAGE ROLLS
If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.
Categories birthday party cocktail party feed a crowd New Year's Eve Super Bowl tailgate appetizers meat snack
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
- In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
- Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
- Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
- In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
- Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.
SAUSAGE ROLL-UPS
The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling
Provided by Good Food team
Categories Snack, Starter
Time 40m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.
- Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato purée and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golden.
Nutrition Facts : Calories 252 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
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