Scottish Sausage Crescents Food

EASY HOMEMADE LORNE SAUSAGE RECIPE

Steps:

• Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
• Add all the ingredients to a bowl and use your hands to thoroughly combine.
• Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
• Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
• Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
• You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
• Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!

Steps:

• Lorne Sausage.
• Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
• Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
• Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
• To Serve.
• When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
• Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

SAUSAGE CREAM CHEESE CRESCENTS

Steps:

• Preheat oven to 375 degrees.
• Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat.
• Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well.
• Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet.
• Bake until golden brown, about 12-15 minute Watch carefully, so they don't burn.

HOMEMADE SCOTTISH SAUSAGE ROLLS

Steps:

• In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
• Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don't need to be exact, depending on the size of the rolls you want to make; from cocktail size to "man" size. Alternatively, you can make a long roll and then cut them into the size you desire.
• Shape some meat into logs, and place close to one end of the pastry, but don't put too much meat or they will burst open when baking.
• With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
• Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
• Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
• Serve with brown sauce (HP Sauce is my preference).

SAUSAGE ROLLS

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 CHEESE CRESCENTS

Steps:

• In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.

CRESCENT SAUSAGE ROLLS

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.

BEEF-STUFFED CRESCENTS

Steps:

• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the pickle relish, garlic, salt, chili powder, pepper and sugar; set aside.
• Unroll crescent dough and separate into triangles.
• Cut each in half lengthwise, forming two triangles.
• Place 1 T beef mixture and some cheese along the wide end of each triangle, carefully roll up.
• Place point side down 2 inches apart on ungreased baking sheets.
• Bake at 375 degrees for 11-15 minutes or until golden brown.
• Serve warm.

QUICK SAUSAGE CRESCENTS

Steps:

• Heat oven to 375ºF.
• Separate dough into 8 triangles. Place 1 breakfast link on short end of each triangle; roll up.
• Place, point-sides down, on baking sheet.
• Bake 15 min. or until golden brown.

MAPLE SAUSAGE BREAKFAST CRESCENTS

Steps:

• Preheat oven to 375.
• Brown sausage in a skillet until cooked through - add the cream cheese and maple syrup and stir until melted.
• Peel and grate the apple - add to sausage mixture.
• unroll the crescents and separate into triangles.
• place 1 heaping tablespoon of filling on each roll and roll up pressing the sides in so that you have a pillow.
• Bake for appx 15 minutes - until golden brown.

SCOTTISH SAUSAGE CRESCENTS

Steps:

• For Hot Mustard Sauce:.
• Combine dry mustard and vinegar in a small bowl.
• Cover and allow to stand overnight.
• In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
• Makes 1 1/2 cups.
• For Sausage Crescents:.
• Allow patty shells to defrost until workable, but always keep them cool to the touch.
• In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
• Put into a bowl with the thyme,stir in egg, and allow to cool.
• Stack 4 patty shells on top of each other with wedges aligned.
• Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
• Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
• Cut into 8 triangles.
• Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
• Place tip down onto an ungreased cookie sheet.
• Repeat.
• Roll out pastry scraps and form into crescents.
• Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
• Preheat oven to 400 degrees. Bake for 15 minutes or until the crescents are golden brown. Serve with the hot mustard sauce.