Saucisson Surprise Recipes

Steps:

• Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
• Cut the kielbasa into 8 (3-inch) long pieces and set aside.
• On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
• Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
• Copyright 2003 Television Food Network, G.P. All rights reserved

Steps:

• In a large nonstick skillet, heat the oil. Add the sauerkraut, onions, caraway seeds and a 1/2 cup of water; cook, covered, until the liquid evaporates and the sauerkraut and onions are very tender, about 15 minutes. Remove from the heat and cool completely.
• Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths, then cut the pizza dough in 1/2. On a lightly floured surface, roll out each 1/2 of dough into a rectangle about 2 inches longer than the kielbasa and wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the center of each piece of dough, then place a kielbasa half on the sauerkraut. Fold up the dough to enclose the kielbasa completely, pinching the edges to seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes. Cut into slices; serve warm or at room temperature, with honey mustard on the side.

Steps:

• Pour commencer, découper 2 feuilles d'aluminium d'environ 20 cm. Mélanger les boudoirs avec les chocolats dans un grand saladier. Malaxer le mélange avec le beurre : à partir de ce moment on va se salir les doigts... Ajouter le lait, le mélange doit être homogène. Ajouter le rhum et les noix. Finir de mélanger. Former 2 boules de tailles égales et les déposer sur les feuilles d'aluminium. Façonner des saucissons en roulant le mélange dans l'aluminium. Fermer les côtés, genre papillote. Mettre au frigo pendant au moins 2 heures. Déballer les saucissons, les rouler dans du sucre glace. Ça commence à ressembler à un saucisson... Pour achever le look, découper une étiquette dans du papier blanc, brûler les contours avec une bougie pour donner un air rustique, y écrire un petit quelque chose. La glisser autour du saucisson. Voilà, c'est prêt. Il n'y aura plus qu'à découper et créer la surprise au dessert.

Steps:

• Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
• Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
• Cut the sausage casings into five lengths of about 18 inches each.
• Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
• To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.

Steps:

• In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns. Cover with cold water, bring to a boil and let simmer 30 minutes.
• Remove the potatoes and the sausages from the pan. Peel and slice the potatoes and place in a salad bowl. Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste. Toss well.
• Arrange the potato salad on a serving platter. Slice the sausages and place on top. Sprinkle with fines herbes.

Steps:

• Combine sugar and warm milk in small dish and slowly stir in yeast. Mash yeast well if it forms lumps. Set mixture aside in warm place for 5 minutes; it should foam.
• In food processor or mixer combine flour, salt and butter, blending well. Add eggs, 2 at a time, incorporating well before adding next 2. Add yoke and process until dough is elastic and smooth; it should pull away from beater in one piece. Some processors will not have enough power to finish job; if so remove and knead by hand on lightly floured surface.
• Place dough in greased bowl, cover with damp cloth and let rise in warm place (80 to 90 degrees) for 2 hours or until it doubles in bulk. Punch down and knead for several minutes in bowl and form ball about size of softball.
• If dough is difficult to work with, place in freezer for 5 minutes. (If you are not using right away, dough can be stored, covered, in refrigerator for day.)
• Preheat oven to 375 degrees.
• Cut dough ball in half and roll out each half into roughly 10-by-5-inch rectangles. Coat both dough ball and sausage with beaten egg, then sprinkle flour over dough to form ''glue'' that will hold sausage in place.
• Lay sausages on dough rectangles and bring up sides of dough to seal them, forming seams on top. Seal edges. Place rolls on buttered sheets of aluminum foil. Wrap foil around rolls same way dough was sealed, forming seam on top. They should be wrapped loosely to allow for expansion.
• Place rolls on baking sheet, seam side down, and let them rise for 1/2 hour. Bake 35 minutes, rotating about every 12 minutes so sausage doesn't sink to one side. After 35 minutes, open foil, wash rolls with beaten egg mixture again and cook 10 minutes more. Let them cool before slicing and serving.