SAUSAGE-AND-TOMATO EGG ROLL-UP
Sausage and eggs don't always have to be for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.
- Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel.
- Make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.
SAUSAGE EGG ROLL IN BOWL
Egg roll ingredients without the fried egg roll part.
Provided by Cara
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 14.4 g, Cholesterol 50.4 mg, Fat 22.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 6.4 g, Sodium 792 mg, Sugar 0.7 g
SAUSAGE EGG ROLLS
Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it's a breeze to put together. Serve it with your favorite brand of sweet 'n' sour sauce to suit your family's taste.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 egg rolls.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts :
PORK & SUNDRIED TOMATO SAUSAGE ROLLS
Dig out a hamper and fill it with these moreish pork and sundried tomato sausage rolls finished with nigella seeds. They're guaranteed to be popular at your next picnic
Provided by Samuel Goldsmith
Categories Snacks
Time 1h
Yield Makes 8 or 16
Number Of Ingredients 10
Steps:
- Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly.
- Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside.
- Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even pieces, then repeat with the remaining pastry and the rest of the sausage mix.
- Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five.
- Heat the oven to 200C/180C fan/gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating.
Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SAUSAGE ROLL-UPS
The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling
Provided by Good Food team
Categories Snack, Starter
Time 40m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.
- Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato purée and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golden.
Nutrition Facts : Calories 252 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SAUSAGE ROLL TWISTS WITH TOMATO DIP
Perfect for kids birthday parties - just make sure the mums and dads don't eat them all!
Provided by Good Food team
Categories Side dish, Snack
Time 30m
Yield Makes 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95 calories, Fat 7.5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.54 milligram of sodium
CHEESY SAUSAGE & TOMATO EGG BAKE
It's hard to believe this egg bake with pork sausage, hash browns and fresh tomato slices can be on the table in under 30 minutes. (It's true, though.)
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cook and stir sausage in medium ovenproof skillet on medium-high heat 5 min. or until evenly browned; drain. Stir in hash browns; cook 5 min. or until golden brown, stirring occasionally.
- Whisk eggs and milk until blended; pour over sausage mixture. Cook and stir 1 min. or until egg mixture is partially set. Top with remaining ingredients.
- Bake 5 min. or until egg mixture is set and cheese is melted.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 315 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
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