Sausagecroustade Recipes

Steps:

• Lorne Sausage.
• Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
• Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
• Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
• To Serve.
• When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
• Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

Steps:

• Remove crusts from bread; reserve for another use.
• With rolling pin, lightly roll slices to flatten.
• Press into lightly buttered muffin cups to form cups with 4 points.
• Brush lightly and sparingly with melted butter.
• Bake in 375f degree oven for 5 to 8 minutes or until light golden.
• (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally.
• Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
• Add flour, salt, thyme, marjoram and pepper.
• Stir until flour is blended with drippings.
• Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
• Taste and add more salt, thyme or marjoram, if necessary.
• Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
• Bake in 375f degree oven for 5 to7 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain.
• Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets.
• Bake in preheated oven until rolls are golden brown, about 15 minutes.

Steps:

• Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes. Break up sausage with back of wooden spoon. Stir in leeks and thyme and reduce heat to medium. Cook covered until leeks are golden and soft, about 15 minutes.
• Heat oven to 400 degrees.
• Unfold 1 pastry sheet on ungreased baking sheet. Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge. Beat egg and milk lightly together and brush over 2-inch border with fingertips. Trim border with sharp knife. Brush top with egg wash. Cut slits in top 1/2 inch apart and parallel to short edges.
• Repeat step 3 with second sheet pastry and remaining sausage mixture.
• Bake until lightly browned and puffed, about 20 minutes. Cut into 1-inch slices and serve hot.