SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CRESCENT SAUSAGE ROLLS
This is my version of a recipe that was printed in recent magazine. I couldn't get that recipe to work for me; however, with a little patience this was the end result. The sausage I used was a pork and turkey sausage blend.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown the sausage and garlic, drain well.
- Stir the snipped chives, basil and cheddar cheese into the drained sausage.
- Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
- Lightly roll the cresent rolls out, sealing at the perforations.
- Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
- If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.
Nutrition Facts : Calories 419.4, Fat 21.3, SaturatedFat 8.6, Cholesterol 149.3, Sodium 455.8, Carbohydrate 30.1, Fiber 2.2, Sugar 2.6, Protein 25.1
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
SESAME SEED SAUSAGE ROLLS
These sausage rolls are the perfect item for morning tea, as tempting appetisers for unexpected guests or for something different to prepare from just about any plain sausage you normally buy. I use pork or chicken mince or the meat from the casings.
Provided by Jesses Mum
Categories Lunch/Snacks
Time 35m
Yield 12 sausage rolls, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread.
- Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined.
- Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half.
- Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time). Brush lightly with milk and sprinkle with sesame seeds.
- Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden.
- Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.
Nutrition Facts : Calories 1243.4, Fat 93.1, SaturatedFat 27, Cholesterol 121.1, Sodium 1456.2, Carbohydrate 64, Fiber 2.7, Sugar 2, Protein 36
MINI SAUSAGE ROLLS
Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up
Provided by John Torode
Categories Buffet, Canapes
Time 55m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
- Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
- Unroll the pastry onto a board and cut in half lengthways.
- Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
- Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
- Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.
- Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.
Nutrition Facts : Calories 136 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SUMMER SAUSAGE ROLLS
When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack
Provided by Emma Lewis
Categories Afternoon tea, Starter, Treat
Time 40m
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium
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