Sausage Centered Hamburger Rolls Recipes

Steps:

• Mix the meat, apple, onion, egg and seasonings together.
• Divide the mixture into 10 equal parts.
• Mold each part around a sausage link, sealing the ends.
• Brown the meat rolls in a large skillet over medium heat.
• Remove the meat rolls.
• Pour all but 2 Tbls of the fat from the skillet.
• Stir the flour into the remaining fat.
• Cook over low heat, stirring constantly, until the mixture is thick and bubbly.
• Stir in the bouillon and water.
• Heat to boiling, stirring constantly and then reduce the heat.
• Return the meat rolls to the skillet; cover and simmer for about 15 minutes.
• NOTE: Buttered noodles are a good "go-with" for this zesty dish.

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Steps:

• 1. Mix the meat, apple, onion, egg and seasonings together.
• 2. Divide the mixture into 10 equal parts.
• 3. Mold each part around a sausage link, sealing the ends.
• 4. Brown the meat rolls in a large skillet over medium heat.
• 5. Remove the meat rolls.
• 6. Pour all but 2 tablespoons of the fat from the skillet.
• 7. Stir the flour into the remaining fat.
• 8. Cook over low heat, stirring constantly, until the mixture is thick and bubbly.
• 9. Stir in the bouillon and water.
• 10. Heat to boiling, stirring constantly and then reduce the heat.
• 11. Return the meat rolls to the skillet; cover and simmer for about 15 minutes.

Steps:

• combine onion and 1/3 cup water in saucepan; simmer, covered, about 5 minutes.
• Add bread cubes and toss.
• Combine meat, egg, seasonings and a dash of pepper.
• On waxed paper, pat meat into a 14" X 8" rectangle.
• Spread bread mixture over meat; sprinkle with 3/4 cup of cheese.
• Starting at narrow end, roll meat mixture.
• Place seam-side-down in a sprayed loaf pan.
• Bake, uncovered, at 350F for 70 minutes.
• Top with remaining cheese; bake until melted.