Chicken Sausage Rolls With Crunchy Relish Recipes

CHICKEN-SAUSAGE ROLLS WITH CRUNCHY RELISH

Steps:

• In a medium nonstick skillet, cook sausages and honey over medium, turning occasionally, until sausages are browned and juices have thickened to a glaze, 6 to 8 minutes.
• Meanwhile, in a bowl, stir together pickle and brine, bell pepper, and cucumber. Season with salt and pepper.
• Tuck sausages into buns, and top with relish.

CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY

Steps:

• In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
• Add the onions and cook, stirring, until caramelized, about 10 minutes.
• Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
• Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
• Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
• Season with salt and pepper.
• Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
• Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
• Refrigerate for 1 hour to set.
• Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
• Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
• Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
• Slice the chicken roll and serve with the sauce and fresh parsley.
• Enjoy!

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.

CHICKEN AND RICOTTA SAUSAGE ROLLS

Steps:

• Place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined.
• Divide the mixture into four portions.
• Cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds.
• Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
• Cook the chicken and ricotta sausage rolls in a hot oven (200°C) for about 35 minutes, or until the pastry is lightly browned and crisp.
• To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
• Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.

ITALIAN CHICKEN AND SAUSAGE ROLLS

Steps:

• Pound chicken flat until very thin.
• I place my chicken in a zip lock bag while pounding to keep the mallet from sticking to the chicken.
• Remove skins from sausage, unless you have bulk sausage.
• In large skillet, cook sausage until done.
• Pour off most of the fat, leaving drippings in pan.
• Spread 1/4 of the sausage on each chicken breast and place a cheese stick at one end of the flattened chicken.
• Roll up the chicken over the cheese, then fold in the sides continuing to roll the chicken breasts like an egg roll,encasing sausage and cheese.
• In a bowl, mix flour, salt and oregano.
• Dredge chicken rolls in mixture.
• In pan drippings, brown chicken on all sides over medium heat.
• You do not have to cook completely, just brown.
• Remove chicken from pan.
• Add olive oil to skillet; then saute onion, peppers, and mushrooms for 1-2 minutes.
• Add chicken rolls to skillet, then tomatoes, red pepper flakes wine, basil and pepper.
• Cover and simmer 25 to 30 minutes.