Seventh Heaven Curried Sausage Rolls Food

SAUSAGE ROLLS

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.

SAUSAGE ROLLS

Steps:

• If sausage is in links, cut off ends of sausage casing and squeeze out meat, discarding casings.
• In a bowl, mix sausage, onion, and spices. Set mixture aside.
• Preaheat oven to 400°F.
• Working on a lightly floured work surface, unroll 1 sheet of puff pastry, long side nearest you. Divide dough horizontally into two long rectangles.
• Repeat with remaining sheet of puff pastry.
• Brush each rectangle down the middle lengthwise with approximately 2 teaspoons mustard.
• Place approximately 6 Tbsp (or 1/4) sausage mixture down the middle lengthwise of each rectangle.
• Roll dough around sausage, pressing seam to seal.
• Slice each "log" into approximately 6 slices.
• Place each slice seam-side down on a rimmed baking sheet.
• Brush each with beaten egg.
• Bake rolls until pastry is puffed and golden, approximately 20 minutes. Let cool for 5 minutes before serving.

SEVENTH HEAVEN CURRIED SAUSAGE ROLLS

Steps:

• Mix all 1st ingredients.
• add pepper to taste.
• roll into two rolls and cover with.
• 1 packet flaky pastry or wrap on filo pastry.
• cook at 350 degrees for 1 hour.

MITITEI - ROMANIAN BEEF SAUSAGE ROLLS

Steps:

• Combine all ingredients except stock.
• Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
• Cover it well and refrigerate 4 hours or overnite.
• Shape into cylinders 1" diameter by 3" long.
• Cover and chill again for 3 to 4 hours.
• Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.

BREAKFAST SAUSAGE ROLLS

Steps:

• Allow dough to rise until nearly doubled.
• Cook and crumble sausage. Add mushrooms and onions.
• Cook and stir until sausage is brown and vegetables are tender.
• Drain and cool.
• Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and seasonings.
• Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf with 1/2 sausage mixture, to within 1 inch of edges.
• Roll up, starting at narrow end, seal edges.
• Place on greased baking sheet. Bake at 350'F for 25 minutes; brush with beaten egg.
• Bake at 5-10 minutes longer or until golden brown.
• Serve warm.

MINI SAUSAGE ROLLS

Steps:

• Pre-heat oven to 220ºC.
• Remove crusts from bread, then soak slices in hot water for 5 minutes. Squeeze out excess water.
• Combine bread, sausage meat, onion, herbs and seasonings. Mix well.
• Unroll approximately 12 cm of thawed puff pastry, lightly brush the surface with water.
• Using a teaspoon, spoon a portion of meat mixture down the middle of the pastry strip.
• Fold pastry over filling and seal edges.
• With a sharp knife cut each strip into 4 sausage rolls.
• Continue with remaining meat and pastry. Glaze.
• Place on ungreased baking tray.
• Bake for 20-25 minutes, or until golden.

PINWHEEL SAUSAGE ROLLS

Steps:

• Pre-heat oven to 200 degrees Celsius Cover 2 oven trays with baking paper.
• Grate onion and apple together (use food processor!), put in large bowl with all other ingredients. Mix with hands until well combined.
• Divide meat mix evenly between pastry sheets. Press down with hands until each sheet is evenly covered. Roll up from any side to make a long sauage shape. Cut each into 12. Place each pinwheel upright, with the loose end of pastry up, on baking trays - at least 3cms apart.
• Bake 20mins or until puffed and golden brown.
• Serve with tomato sauce or chutney.

100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS

Steps:

• place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
• Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
• Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .