Chilli Sausage Rolls Recipes
EASY CHILLI SAUSAGE ROLLS
I spiced up a bog standard sausage roll recipe over the weekend. Everything's always better with chilli! Even the pastry is really easy to make - thanks to Delia for this. Next time I make these, I'm going to try it with a mixture of beef mince and sausage meat to round the flavour out. Obviously you may want to vary the amount of chili, depending on the heat of the chillies you have and how hot you like it! These tend to lose their crispness if stored for a while, so you can make them up and freeze them. Then simply remove them from the freezer as you need them, apply the egg wash and salt and bake from frozen... just add a couple more minutes to the cooking time. You still want them to be a lovely golden colour.
Provided by Snowbunny Andorra
Categories Pork
Time 1h10m
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Sift the flour into a large bowl. Add a large pinch of salt. Remove the butter from the freezer and, holding with some aluminium foil, grate into the flour. If it sticks on the grater, dip it into the flour.
- Use a knife (not your hands) to mix the butter throughout the flour until all the butter is coated in flour. Add enough cold water to bring the mixture together into a dough, using your fingers.
- Cover and place in the fridge for 30 minutes.
- Pre-heat the oven to 220°C.
- Meanwhile, mix together the sausage meat, chili, paprika, onion, garlic and sage. Season with salt and pepper. If you want to test the seasoning, take a small amount of the mixture and fry it in order to taste it.
- Roll out the pastry as thin as you can, into a long strip about 6 inches wide. Make a long roll of the meat mixture down the middle of this strip.
- Beat the egg and milk together, then use a pastry brush to brush this along one edge of the pastry. Fold the other side over the meat first, then this one on top, pressing gently to seal the pastry.
- Turn the entire roll over, so the seam is on the bottom.
- Brush the top of the roll with more egg wash and sprinkle on plenty of sea salt.
- Cut into the size sausage rolls you want (I like to have them about 1cm wide, to make single mouthfuls), then arrange on a baking tray and pop them into the oven.
- Bake for 30-40 minutes, until golden in colour.
- Serve hot or cold.
Nutrition Facts : Calories 161.8, Fat 11.3, SaturatedFat 5.5, Cholesterol 37, Sodium 175.8, Carbohydrate 10.4, Fiber 0.7, Sugar 0.6, Protein 4.7
CHILLI PORK SAUSAGE ROLLS
Recipe from the newspaper. Spicy, delicious, easy to make & great for parties. You can also make small ones for a cocktail party & the recipe easily doubles, triples, etc.
Provided by MrsSPheonix
Categories Lunch/Snacks
Time 45m
Yield 32 sausage rolls
Number Of Ingredients 12
Steps:
- Preheat oven to 200C.
- Cut each pastry sheet in half.
- Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
- Divide the mix into 8 portions and roll each portion into a sausage shape.
- Place along the centre of each pastry sheet.
- Roll to enclose, placing the pastry seam underneath.
- Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
- Brush with beaten egg.
- Bake for 25 minutes or until golden and cooked through.
- Serve with extra chilli sauce.
- These can be frozen uncooked and stored for later.
- Just defrost and cook when needed.
Nutrition Facts : Calories 287.1, Fat 19.1, SaturatedFat 5.6, Cholesterol 35.9, Sodium 183.4, Carbohydrate 19.5, Fiber 0.9, Sugar 0.8, Protein 9
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