Carnival Sausage Rolls Recipes

SAUSAGE ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

SAUSAGE ROLLS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
• In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
• In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
• Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
• Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
• Preheat the oven to 400 degrees F.
• Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

BEST BRITISH SAUSAGE ROLL

Steps:

• Gather the ingredients.
• In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
• In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly combined.
• Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
• Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
• Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
• Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
• Cook in the preheated oven for 20 minutes or until golden brown. Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.

SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees. Set a wire rack on a baking sheet and set aside.
• Place pork, onion, potato, parsley, sage, salt, pepper, and crushed red pepper flakes in a large bowl; using a fork, mix to combine. Transfer mixture to a pastry bag fitted with a large plain round tip.
• Unfold each sheet of puff pastry (it should be folded into thirds) into a 9-by-9 1/2-inch rectangle and cut each sheet along the fold marks to make six 9 1/2-by-3 1/2-inch rectangles. Gently roll each rectangle out to form six 11-by-4-inch rectangles.
• Pipe pork mixture along one edge of the long end of a rectangle; brush opposite edge with egg. Starting from the edge with the pork mixture, roll up puff pastry, pressing to seal. Slice into rolls about 1 1/2 inches thick and place on prepared baking sheet. Repeat process with remaining puff pastry rectangles and pork mixture.
• Brush rolls with remaining egg mixture and transfer to oven; bake until golden about 20 minutes. Serve with Worcestershire sauce, for dipping.

CARNIVAL SAUSAGE ROLLS

Steps:

• In bowl mix flour, salt and pepper. Cut in butter or lard and blend to form crumbly mixture. Beat 2 of egg yolks with 1 tablespoon cold water and add to flour mixture, lightly mixing to form dough. Add water if necessary. Wrap in waxed paper and refrigerate overnight.
• Saute sausage until lightly browned. Drain on absorbent paper and allow to cool.
• Heat oil in heavy skillet, add garlic and saute until golden. Add broccoli rabe, cover and steam over low heat until tender, about 10 minutes. Remove garlic and allow to cool. Mix broccoli rabe with cheese and pepperoni.
• Preheat oven to 375 degrees.
• Roll out half the dough between sheets of waxed paper until less than 1/8 inch thick. Cut dough into 4-inch squares. Place piece of sausauge and some of broccoli rabe mixture on each square, bring sides of dough around filling and pinch edge and ends closed. Place seam side down on lightly oiled baking sheet. Repeat with remaining dough. Mix 1 egg yolk with milk and brush over tops of rolls.
• Bake about 35 minutes, until browned.

EASY SAUSAGE ROLLS

Steps:

• Heat sausage links according to package directions. Unroll crescent roll dough and separate into four rectangles; seal perforations. Place two sausage links end to end along the long side of each rectangle. Sprinkle with garlic powder and sage. Roll up jelly-roll style and seal the seam with water. , Place seam side down on an ungreased baking sheet. In a small bowl, beat egg and water; brush over rolls. Sprinkle with parsley and paprika. Cut into 2-in. pieces. , Bake at 375° for 11-13 minutes or until golden brown and heated through.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.