Bacon Sausage Rolls Recipes
HOMEMADE SAUSAGE ROLLS
Recipe video above. "The secret is the bacon..." It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.The addition of fennel adds an extra burst of flavour but it's optional. Pork and fennel are great mates and though most everyday suburban bakeries won't use it, you'll find better bakeries use it (like Bourke St Bakery). If you're wary, drop it to 1/2 teaspoon. Or just skip it!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Party Food
Time 50m
Number Of Ingredients 14
Steps:
- Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
- Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
- Add remaining Filling ingredients into the bowl. Use your hands to mix well.
- Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
- Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
Nutrition Facts : ServingSize 64 g, Calories 236 kcal, Carbohydrate 26.7 g, Protein 4.9 g, Fat 12.4 g, SaturatedFat 3.1 g, Cholesterol 16 mg, Sodium 300 mg, Fiber 0.8 g, Sugar 0.5 g
SAUSAGE ROLLS
Easy Homemade Sausage Rolls with flaky pastry rival any bakery! A flavourful sausage filling wrapped in golden puff pastry make sausage rolls the perfect little appetizers for game day! Full of bacon, beef, ground pork, aromatics, herbs and spices.
Provided by Karina
Categories Appetizer
Time 50m
Number Of Ingredients 17
Steps:
- Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).Transfer to bowl and let mixture cool for 10 minutes.
- Add remaining FILLING ingredients to the bowl and mix well using your hands.
- Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.
- Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.
- Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.
- Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
- Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry shouold be crispy and golden brown.
- Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.
Nutrition Facts : Calories 290 kcal, Carbohydrate 17 g, Protein 8 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 292 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BACON ROLL-UPS
This family recipe dates back to the 1930s, when my grandmother started making her clever breakfast roll-ups. -Janet Abate, North Brunswick, New Jersey
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 45m
Yield 10 roll-ups.
Number Of Ingredients 9
Steps:
- In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.
Nutrition Facts : Calories 348 calories, Fat 30g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 613mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
BACON, SAUSAGE & PRUNE ROLLS
Securing these bites with a cocktail stick keeps everything together while cooking and makes them simple to serve
Provided by Good Food team
Categories Buffet, Side dish
Time 45m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sausages in a bowl with the honey until all are well coated. Wrap each sausage and prune in a piece of bacon, then skewer with a cocktail stick. Put on a baking sheet and cook for 30 mins.
Nutrition Facts : Calories 121 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 7 grams protein, Sodium 1.17 milligram of sodium
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- Step 2 Prepare the onion by chopping it into slices or rings to your taste. Likewise, cut the jalapeño peppers into thin strips along the length, removing seeds as you go.
- Step 3 Wrap a rasher of bacon around each sausage. Unlike many supermarket equivalents, our high-quality bacon isn’t watered down so it won’t shrink when cooked – so ensure it’s wrapped tightly!
- Step 4 Fry the onions and peppers (separate from each other) in a large pan at a medium temperature until the onions begin to brown. In a separate pan, meanwhile, cook the sausages, turning occasionally for an even, brown crisp on the bacon. The onions, peppers, bacon and sausage should take just over ten minutes to cook.
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- Fry up your bacon in a little oil until it begins to crisp, then add your carrot and onion. Don't let them brown too much, you want them just soft and slightly caramelized. Add garlic and fry for a further minute or so. Remove from pan, place in a large mixing bowl and leave to cool.
- In the same bowl add pork, fennel, sage, salt, pepper, Worcestershire sauce, breadcrumbs, 1 egg and gently combine. Make sure you don't over work the meat or the sausage rolls will come out tough and dry. Only mix until the ingredients are evenly distributed.
- Split your pastry into 4 rectangles (3 from 1 sheet and 1 from the other half with a bit leftover - see notes) and evenly distribute your sausage meat into 4 log shapes in the centre of each. Plait the pastry (see video) or simply roll and fasten with a little egg wash. If rolling then place seam side down. You can either leave the sausage roll giant, or gently slice into mini sauce rolls (5 per giant sausage roll).
- Place on a lightly oiled baking tray, brush with egg wash and sprinkle with sesame seeds. Bake at 180C/356F for 25mins or until a deep golden colour.
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- In a medium bowl place pork mince, onion, bacon, cheese, parsley, tomato sauce, Worcestershire sauce, 1 egg, salt and pepper. Using clean hands, mix well until completely incorporated.
- Cut your puff pastry sheets in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
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From barbecuebible.com
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- Put the breakfast sausage in a 2 1/2 gallon resealable plastic bag. Seal the top, leaving a small opening for air to escape. Using a rolling pin, roll the sausage into a rectangle that is 14 3/4 inches (the width of the bag) by 12 inches.
- Build the bacon weave. Moisten your countertop or workspace with a damp towel. Lay a 15-inch rectangle of parchment paper, plastic wrap, or heavy-duty foil on the dampened workspace and smooth it out.
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- Retrieve the sausage rectangle from the refrigerator and slice the long sides of the plastic bag with a knife or scissors. (You can use the bag as an aid in rolling the fattie, or transfer the sausage to a piece of parchment, plastic wrap, or heavy-duty foil.
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Category Episode 107Estimated Reading Time 4 mins
- Moisten your countertop with a damp towel. (This keeps the foil and sausage roll from sliding.) Lay a 3-foot sheet of aluminum foil on the counter, narrow end towards you, with 3 inches hanging over the edge.
- Place the breakfast sausage on the foil and pat it into a 12-inch square, leaving a 2-inch border on each side of the foil. (The narrow end should face you.)
- Lay the cheese slices on top in a single layer. Cut the ends off the Polish sausages on a 45 degree angle and arrange the sausages end to end on the pork rectangle about 2 inches up from the edge closest to you, parallel to the narrow end.
- Lifting the edge of the foil closest to you and pulling it away from your body, start rolling the breakfast sausage rectangle around the Polish sausage.
- Spread the minced hot links over the remaining breakfast sausage, leaving a 1-inch border at each edge.
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