SAUSAGE ROLLS
Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
Provided by Cindy Whaling
Categories Appetizers and Snacks Wraps and Rolls
Time 28m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
- Bake for 18 minutes or until sausage is cooked.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 13 g, Cholesterol 30.9 mg, Fat 26.6 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 466.4 mg, Sugar 1.1 g
SAUSAGE ROLLS
Provided by Daphne Brogdon
Categories appetizer
Time 1h45m
Yield 24 sausage rolls
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
- In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
- In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
- Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
- Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
- Preheat the oven to 400 degrees F.
- Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.
CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
SAUSAGE ROLLS
An easy Sausage Rolls recipe
Provided by Darren McGrady
Categories Pork Appetizer Bake Cocktail Party Wedding Meat Sausage Shower Engagement Party Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
- Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
- Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.
AUSSIE SAUSAGE ROLLS
I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. -Melissa Landon, Port Charlotte, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.
Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
EASY SAUSAGE ROLLS
Steps:
- Heat sausage links according to package directions. Unroll crescent roll dough and separate into four rectangles; seal perforations. Place two sausage links end to end along the long side of each rectangle. Sprinkle with garlic powder and sage. Roll up jelly-roll style and seal the seam with water. , Place seam side down on an ungreased baking sheet. In a small bowl, beat egg and water; brush over rolls. Sprinkle with parsley and paprika. Cut into 2-in. pieces. , Bake at 375° for 11-13 minutes or until golden brown and heated through.
Nutrition Facts :
SUPER EASY - SAUSAGE ROLLS
My mom made this recipe when I was little and called them Boonyalotties - it brings back wonderful warm memories - and now I make them for my kids too!
Provided by jgoff
Categories Breakfast
Time 22m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to temperature suggested on pizza dough can.
- Unroll refrigerated pizza dough onto countertop.
- Pinch off pieces of uncooked sausage and place liberally all over dough, including corners and edges.
- Sprinkle liberally with garlic powder, onion powder, italian seasoning and black pepper, to taste.
- Roll up dough, jelly-roll fashion, and slice into 1" pieces.
- Place pieces flat side down onto ungreased cookie sheet about 2" apart.
- Bake approximately 12 to 14 minutes until a nice golden brown.
- My kids enjoy these warm with sour cream or maple syrup.
Nutrition Facts : Calories 132.6, Fat 11.9, SaturatedFat 4.3, Cholesterol 28.8, Sodium 276.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 5.5
QUICK & EASY SAUSAGE ROLLS
Make and share this Quick & easy Sausage rolls recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 20m
Yield 24 Sausage rolls
Number Of Ingredients 3
Steps:
- Roll each sausage in a strip of bread, let the ends of the bread just overlap Fasten with a toothpick.
- Brush with butter.
- Broil 2 minutes, turn& broil 2 more minutes.
- Serve on their own or with a favorite dip or chutney.
Nutrition Facts : Calories 162.2, Fat 13.2, SaturatedFat 5.8, Cholesterol 30.5, Sodium 482.8, Carbohydrate 5.1, Fiber 0.2, Sugar 1, Protein 5.9
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- Remove casing from sausages (cut a slice down the side) and discard. Add loose sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside.
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- Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.
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