SAUSAGE ROLLS
If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.
Categories birthday party cocktail party feed a crowd New Year's Eve Super Bowl tailgate appetizers meat snack
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
- In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
- Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
- Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
- In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
- Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.
LAZY SAUSAGE ROLLS
Another freeze it recipe! Very attractive and you can do variations using your imagination. Sprinkle with Parmesan last 5 minutes or sesame seeds etc. This recipe is from Companie's Coming Christmas book (several of my appetizers are from this book with some changes by me). In the original recipe it says to spread the raw sausage meat but I like to half cook it, let it cool then spread in on. crumble it well
Provided by Bergy
Categories Pork
Time 35m
Yield 36 Appetizers
Number Of Ingredients 5
Steps:
- Stir biscuit mix and onion powder together.
- Add water, mix until it forms a ball.
- Turn out on a lightly floured board and knead 6-8 times.
- Roll out into a rectangle about 15x 18".
- Mash sausage meat and spread over the dough and roll up the dough starting at the long end.
- Slice 3/8"thick and arrange on greased baking sheet about 1" apart in 450F oven for 15 minutes.
Nutrition Facts : Calories 29, Fat 1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 85.2, Carbohydrate 4.3, Fiber 0.2, Sugar 0.8, Protein 0.6
SAUSAGE LASAGNA ROLLS
Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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- Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it.
- Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total.
- Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total.
- Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves.
- Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork.
- Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.
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