Scottish Sausage Crescents Recipes

SAUSAGE CHEESE CRESCENTS

Steps:

• In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.

EASY HOMEMADE LORNE SAUSAGE RECIPE

Steps:

• Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
• Add all the ingredients to a bowl and use your hands to thoroughly combine.
• Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
• Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
• Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
• You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
• Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

SAUSAGE CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

SCOTTISH SQUARE SAUSAGE

Steps:

• In a large bowl or mixer, combine beef mince, coriander powder, nutmeg, onion powder, salt, black pepper and white pepper. Mix briefly until meat and spices are combined.
• Add the water and mix well once more. Add the panko breadcrumbs gradually, stirring well to combine.
• Line a 1lb loaf tin with cling film. Add the prepared sausage mix to the pan and press down well with a spoon. If desired, add the black pudding half way through filling the tin. Lift the loaf tin up and drop it on a hard surface 2-3 times to get rid of any air pockets. Wrap the cling film tightly over the top of top of the sausage and set aside in the fridge to chill for 2 hours.
• After 2 hours, remove the sausage from the loaf tin and place in the freezer for 2-3 hours or until semi-frozen. At this stage, the sausage can be unwrapped and sliced into 18 individual sausages.
• Once sliced, wrap the sausages individually or in batches as desired and return to the freezer.
• To serve: defrost sausage slices in the fridge for 5-6 hours (or overnight). Once defrosted, heat a frying pan with 1 teaspoon of vegetable oil over a medium heat. Fry the sausage slices for 5-6 minutes, turning often until browned and cooked through.
• Serve on a crispy morning roll or as part of a full scottish breakfast!

SAUSAGE CREAM CHEESE CRESCENTS

Steps:

• Preheat oven to 375 degrees.
• Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat.
• Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well.
• Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet.
• Bake until golden brown, about 12-15 minute Watch carefully, so they don't burn.

SAUSAGE-STUFFED CRESCENT CORNUCOPIAS

Steps:

• Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
• Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
• Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
• Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
• Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
• Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.

SAUSAGE & CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

SCOTTISH SAUSAGE CRESCENTS

Steps:

• For Hot Mustard Sauce:.
• Combine dry mustard and vinegar in a small bowl.
• Cover and allow to stand overnight.
• In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
• Makes 1 1/2 cups.
• For Sausage Crescents:.
• Allow patty shells to defrost until workable, but always keep them cool to the touch.
• In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
• Put into a bowl with the thyme,stir in egg, and allow to cool.
• Stack 4 patty shells on top of each other with wedges aligned.
• Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
• Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
• Cut into 8 triangles.
• Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
• Place tip down onto an ungreased cookie sheet.
• Repeat.
• Roll out pastry scraps and form into crescents.
• Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
• Preheat oven to 400 degrees. Bake for 15 minutes or until the crescents are golden brown. Serve with the hot mustard sauce.