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.
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
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
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 ROLLS
A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much.
Provided by JustJanS
Categories Lunch/Snacks
Time 55m
Yield 24 sausage rolls
Number Of Ingredients 9
Steps:
- Pre-heat your oven to 220c.
- Lay all the sheets of pastry out on your counter top.
- In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
- Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
- The mixture will be quite sloppy-this keeps the sausage rolls moist.
- Whisk the egg and 2 tablespoons of milk together in a small bowl.
- Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
- Roll up, peeling the plastic away as you roll.
- Seal the inner edge with a little of the egg mix.
- Cut each of these rolls in half.
- I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
- Prick each roll a couple of times with a fork.
- Repeat this until all the pastry and mix is used.
- Brush the tops of the rolls with the egg mix.
- Place in the oven and cook for 5 minutes.
- Reduce the heat to 200c and cook for a further 20 minutes.
- Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Nutrition Facts : Calories 491.8, Fat 35.1, SaturatedFat 9.8, Cholesterol 38.6, Sodium 457.3, Carbohydrate 31.7, Fiber 1.2, Sugar 0.9, Protein 11.9
SAUSAGE ROLLS
Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.
Provided by David Tanis
Categories dinner, lunch, sausages, main course
Time 2h
Yield 24 sausage rolls
Number Of Ingredients 16
Steps:
- Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
- Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
- Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
- Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
SAUSAGE ROLLS
An easy Sausage Rolls recipe
Provided by Darren McGrady
Categories Pork Appetizer Bake Cocktail Party Wedding Meat Sausage Shower Engagement Party Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
- Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
- Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.
EASY SAUSAGE ROLLS
Steps:
- Heat sausage links according to package directions. Unroll crescent roll dough and separate into four rectangles; seal perforations. Place two sausage links end to end along the long side of each rectangle. Sprinkle with garlic powder and sage. Roll up jelly-roll style and seal the seam with water. , Place seam side down on an ungreased baking sheet. In a small bowl, beat egg and water; brush over rolls. Sprinkle with parsley and paprika. Cut into 2-in. pieces. , Bake at 375° for 11-13 minutes or until golden brown and heated through.
Nutrition Facts :
BREAKFAST SAUSAGE ROLL
Make and share this Breakfast Sausage Roll recipe from Food.com.
Provided by Kathy Strickland
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Allow dough to rise and double in size.
- Cook sausage, add mushrooms and onions.
- Cook until tender.
- Drain and cool.
- Beat 2 eggs, set aside.
- To sausage, add cheese and seasonings and the 2 eggs.
- Mix well.
- Roll each loaf of dough to about 16x12.
- Spread 1/2 of the mixture with in 1 inch of edge.
- Roll jelly roll style and seal ends.
- Put on greased cookie sheet.
- Bake at 350F degrees for 25 minutes.
- Beat remaining egg.
- Brush over the bread.
- Bake 5-10 minutes more, until brown.
Nutrition Facts : Calories 2318.1, Fat 112.4, SaturatedFat 43.6, Cholesterol 591.3, Sodium 5155.2, Carbohydrate 213, Fiber 10.9, Sugar 22.2, Protein 107.5
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