A Yummy Twist On Sausage Rolls Recipes

IRISH SAUSAGE ROLL (WITH A TWIST!)

Steps:

• Fry the garlic and shallot together for about 2 minutes. Then add to a mixing bowl with the sausage meat and mix together well by hand.
• Finely chop the spinach and add to the bowl.
• Season with salt and pepper to suit, and mix all the ingredients well together.
• Chop the tomato, removing the pips and wet part, so as to retain the meaty fleshy part.
• Then form the mixture into equal sized cylinders roughly 10cm long and 3cm diameter.
• Fry these in a pan in some vegetable oil, turning regularly. Remove from the pan when browned on all sides, and allow to cool.
• Then slice the sausage-shaped meat longitudinally in the middle and add some chopped tomato.
• Roll out the pastry sheet on a lightly floured surface. Spread some mustard where you are going to place the sausage and cut the pastry to suit. Then wrap the sausage in the pastry, making sure you crimp and seal the ends.
• Place some small diagonal cuts in the pastry to allow steam to escape during cooking. Then place the parcels on a non-stick surface, or parchment paper.
• Baste with melted butter (or egg wash) and then cook in the oven on a baking tray at 190C for about 30 minutes.
• They should be ready when the pastry has cooked.

CHEF JOHN'S SAUSAGE ROLLS

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.

QUORN 30 MINUTE SAUSAGE ROLLS

Steps:

• Break the Quorn sausages in half and peel off the outer casing. Put into a mixing bowl and break up using the back of a fork
• Add the salad onions, apple and cheese and season well with salt and pepper. Mix well
• Divide the mixture into 6 and use your hands to squish into 6 sausage shaped pieces, it will be very crumbly and will not want to stick together, but don't worry at this stage
• Unroll the filo pastry sheets with the short end nearest to you, and brush the top one lightly with butter
• Spread the onion marmalade across the middle at the bottom of the filo and place one of the pieces of sausage mix on it
• Fold the edges of the filo in, and roll up the mixture inside the pastry. Brush with a little more butter so it all sticks together
• Place the finished sausage roll on a baking tray
• Once all 6 are ready bake at 200C / fan 180C / Gas 6 for about 15 minutes until the pastry is golden and crispy

SAUSAGE ROLLS

Steps:

• 1. Prewash potatoes then peel and cube. Place in boiling water until soft. 2. Mash potatoes and butter with a fork then add a pinch of salt and pepper. Set aside. 3. Preheat oven to 350. Line a cookie sheet with parchment paper. Set aside. 4. Form small sausage links in a skillet until brown. Set aside. 5. Depending on how small or big the sausage links are cut puff pastry about an inch wider. 6. Take a small scoop of mashed potatoes to spread on the cut piece of pastry. 7. Place the sausage on the mashed potatoes. Fold the pastry to cover the sausage. Tuck in excess pastry. If there is a lot you can cut off. 8. Place the sausage roll on the lined cookie sheet. Cut three slits on the top of roll then use the egg white as wash to be brushed over the sausage roll. Repeat until all of the rolls are placed on the cookie sheet. 9. Cook for 15 minutes or until golden brown. Best served warm.

VEGETARIAN AUSSIE SAUSAGE ROLLS

Steps:

• Thaw your puff pastry overnight in the fridge or on the counter for about 30 minutes.
• Preheat the oven to 425 degrees. Cover a baking sheet with foil and lightly grease or spray with cooking spray. Set aside.
• To prepare the filling, begin by dicing the onion. Heat a large nonstick skillet 0ver medium heat, add butter and the onion and cook for about 5 minutes, stirring occasionally. Add the garlic, meatless crumbles, and water to the onions. Cook for another 8 minutes.
• Place the onion mixture in a medium bowl. Add 1 egg, panko bread crumbs, soy sauce, ketchup, mustard, and Vegemite. Mix well. Allow to cool.
• While the filling is cooling, prepare the puff pastry. Flour a countertop, place one puff pastry sheet on the floured surface. The sheets start as 10"x 15", with a floured rolling pin, roll to about 15" x 18". Cut the sheet into thirds (a pizza cutter is helpful for this) that measure about 5" x "18 each.
• Place about 1/6 of the filling in the middle of one of the rectangles. Gently bring both edges of the sheet together to form a roll and press edges together. Roll over so the seam is facing downward. Cut the roll into about 6 pieces. Gently place on the baking sheet with foil leaving an inch or two between each piece so they can rise.
• Repeat the steps for the rest of the pieces. You'll likely have to bake in 2 or 3 batches in the oven, so don't try to fit them all on one tray.
• To make your egg wash, place your remaining egg in a small bowl and beat with a fork. Set aside.
• When your baking sheet is full, gently brush each roll with the egg wash and bake for 18-20 minutes until golden brown. Serve with ketchup.

TURKEY, CRANBERRY AND FETA SAUSAGE ROLLS

Steps:

• Gently fry the diced onion in 1 tablespoon of olive oil for 5 minutes or until soft and just starting to go brown.
• Place the cooked onion, turkey mince, salt, pepper, sage, feta and cranberry sauce in a bowl and mix thoroughly with your hands.
• Cut the pastry in half lengthways. Divide the filling in half and arrange in a long thin sausage all the way down each half of the pastry.
• Roll up so you have two long thin sausage rolls. Divide each long thin sausage roll into 8, discarding the ends, (each sausage roll will be roughly 3cm / 1inch). Place on an oiled baking tray and chill for half an hour.
• Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Liberally coat the top of each sausage roll with the beaten egg, then cook for 15-20 mins in your preheated oven until golden and cooked through.
• These sausage rolls taste best warm but can be eaten cold too. If you want to eat them cold, let them cool down to room temperature and then refrigerate until needed.

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

CHICKEN, BACON & CHEESE SAUSAGE ROLLS

Steps:

• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
• Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half.
• Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry.
• Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through.
• Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.
• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
• Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry. Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.

A YUMMY TWIST ON SAUSAGE ROLLS

Steps:

• Unroll crescent rolls and pinch together to form one large rectangle.
• Spread sausage meat evenly over the dough. This can be hard depending on the brand of sausage. Sometimes a back of a spoon helps with spreading. This doesn't have to be perfect.
• Place the dough along the long side, creating one long roll.
• Cut the dough into 1/2 to 3/4 inch pieces.
• Place on cookie sheet and bake at 350 degrees fahrenheit until lightly brown.
• Remove from oven. Squirt (or spread) mustard on top and then top with cheese.
• Return to oven just to melt cheese and serve.