SAUSAGE AND MUSHROOM STRUDELS
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
- With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.
SAUSAGE & MUSHROOM STRUDELS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.
SAUSAGE AND MUSHROOM PHYLLO TWISTS
Steps:
- In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any large pieces, until it is cooked through and browned, transfer it to a fine sieve, and let it drain. In the skillet cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened, add the mushrooms, and cook the mixture over moderate heat, stirring occasionally, until all the liquid the mushrooms give off is evaporated. Add the cumin, the allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and stir in the parsley, the cream cheese, and salt and pepper to taste.
- Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a wok surface, brush it lightly with some of the clarified butter, and sprinkle it with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush it lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to for 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the hors d'oeuvres in jelly-roll pans in a preheated 400°F. oven for 10 to 12 minutes, or until the phyllo is golden brown.
SAUSAGE SPANAKOPITA TRIANGLES
These Jimmy Dean® sausage spanakopita triangles are a fun and unique twist on the traditional Mediterranean appetizer. Filled with savory sausage, spinach, and cheese and then wrapped in phyllo dough, they make a great finger food or snack!
Provided by Wanderzest
Categories World Cuisine Recipes European Greek Appetizers
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
- Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
- Unwrap the phyllo dough and cover with a towel to keep it from drying out.
- Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
- Brush all the triangles with melted butter.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 12.6 g, Cholesterol 39.6 mg, Fat 15 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 198.9 mg, Sugar 0.8 g
SAUSAGE PHYLLO ROLLS
My brother shared his recipe for appetizer rolls with me years ago, and they've been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 50 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
More about "sausage and mushroom phyllo twists recipes"
BOURSIN AND SAUSAGE STUFFED MUSHROOMS - GIFT OF …
From giftofhospitality.com
SAUSAGE SPINACH MUSHROOM PHYLLO BITES - NUTMEG …
From nutmegnanny.com
SAUTEED SPICY SAUSAGE AND MUSHROOMS - JAMIE GELLER
From jamiegeller.com
10 BEST PHYLLO DOUGH SAUSAGE RECIPES | YUMMLY
From yummly.com
MUSHROOM-STUFFED PHYLLO CUPS - SOUTHERN LIVING
From southernliving.com
10 BEST PHYLLO DOUGH APPETIZERS SAUSAGE RECIPES
From yummly.com
MINI SAUSAGE AND SPINACH PHYLLO CUPS - PLATING PIXELS
From platingpixels.com
CREAMY MUSHROOMS AND SAUSAGE - WHATSINTHEPAN
From whatsinthepan.com
EASY KETO ITALIAN SAUSAGE STUFFED MUSHROOMS RECIPE
From wholesomeyum.com
EASY SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE - TASTE AND …
From tasteandtellblog.com
RECIPE ORGANIZER, CATALOG, SAUSAGE AND MUSHROOM PHYLLO TWISTS ...
From primasoft.com
SPICY SAUSAGE TARTS RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
SAUSAGE PHYLLO CUPS GREAT FOR GAME DAY - BUTTER & BAGGAGE
From butterandbaggage.com
MUSHROOM RECIPES: "SAUSAGE AND MUSHROOM PHYLLO TWISTS" RECIPE ...
From cookmushrooms.blogspot.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS RECIPE
From free-recipes.co.uk
EASY SAUSAGE PHYLLO CUPS - BEST APPETIZERS
From bestappetizers.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS « RECIPICKS.COM
From recipicks.com
RECIPES > APPETIZERS > HOW TO MAKE SAUSAGE AND MUSHROOM …
From mobirecipe.com
SAUSAGE - MUSHROOM - PHYLLO BITES - RECIPE - COOKS.COM
From cooks.com
ASTRAY RECIPES: SAUSAGE & MUSHROOM PHYLLO TWISTS
From astray.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS - COMPLETERECIPES.COM
From completerecipes.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS FOOD
From homeandrecipe.com
STUFFED MUSHROOM CUPS | JEN'S FAVORITE COOKIES
From jensfavoritecookies.com
APPETIZER RECIPE COLLECTION - PAGE 65
From recipeland.com
PHYLLO TRIANGLES/MUSHROOM-SAUSAGE-CHEESE FILLING
From epicurious.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS RECIPE - COOKING INDEX
From cookingindex.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS RECIPE - RECIPELAND.COM
From recipeland.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS RECIPES - ALL RECIPES IT IT
From recipesit.com
25+ SUPER SIMPLE PHYLLO DOUGH RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
RECIPESOURCE: SAUSAGE AND MUSHROOM PHYLLO TWISTS
From recipesource.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS - AMERICANRECIPES.EU
From americanrecipes.eu
PHYLLO MUSHROOM BUNDLES - THE PIONEER WOMAN
From thepioneerwoman.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS - BIGOVEN.COM
From bigoven.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS - BEYONDMEALS.COM
From beyondmeals.com
SAUSAGE AND MUSHROOM PHYLLO TWISTS | APPETIZERS | QUENCH …
From quench.me
SAUSAGE PHYLLO ROLLS – AYOUB'S DRIED FRUITS & NUTS
From ayoubs.ca
VEGAN MUSHROOM BREAKFAST SAUSAGE | MEATLESS MAKEOVERS
From meatlessmakeovers.com
SAUSAGE AND MUSHROOM PHYLLO TARTS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love