Sausage Roll Twists With Tomato Dip Recipes

SAUSAGE ROLLS WITH MAILLE® DIJON ORIGINALE MUSTARD

Steps:

• First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
• Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
• Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
• Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.

EMILY'S EASY SAUSAGE AND SPICY TOMATO DIP

Steps:

• Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

SAUSAGE DIP

Steps:

• In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next 8 ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips.

SAUSAGE ROLL TWISTS WITH TOMATO DIP

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
• Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

SAUSAGE TWISTS

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and cheese until soft dough forms.
• Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Brush 1 tablespoon of the barbecue sauce over dough rectangle. Cut dough lengthwise into 18 (1/2-inch) strips. Roll each dough strip around 1 sausage; place about 1 inch apart on cookie sheet.
• Repeat with remaining dough, barbecue sauce and sausages.
• Bake 8 to 11 minutes or until dough begins to turn golden brown.

A YUMMY TWIST ON SAUSAGE ROLLS

Steps:

• Unroll crescent rolls and pinch together to form one large rectangle.
• Spread sausage meat evenly over the dough. This can be hard depending on the brand of sausage. Sometimes a back of a spoon helps with spreading. This doesn't have to be perfect.
• Place the dough along the long side, creating one long roll.
• Cut the dough into 1/2 to 3/4 inch pieces.
• Place on cookie sheet and bake at 350 degrees fahrenheit until lightly brown.
• Remove from oven. Squirt (or spread) mustard on top and then top with cheese.
• Return to oven just to melt cheese and serve.