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
SUMMER SAUSAGE ROLLS
When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack
Provided by Emma Lewis
Categories Afternoon tea, Starter, Treat
Time 40m
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium
SUMMER SAUSAGE
A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.
Provided by TGFROST
Time P3DT8h10m
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
- On the fourth day, preheat oven to 200 degrees F (100 degrees C).
- Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g
HOMEMADE SUMMER SAUSAGE
A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.
Provided by Shannon
Categories Main Dish Recipes
Time P1DT1h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g
SUMMER SAUSAGE ROLLS
These small bites are delicious! They can get you out of a pinch since they can be frozen, uncooked for up to 1 month.I found this on BBC GoodFood.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 20 bite-size cocktail rolls
Number Of Ingredients 10
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced.
- Tip in the bacon, sundried tomatoes and basil.and crushed red pepper flakes
- Pulse for 5 secs to just mix through & season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways.
- Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal.
- Using a sharp knife, cut into 1" long pieces.
- Repeat with the remaining pastry strip.
- Heat oven to 392ºF.
- Place the rolls on a large baking sheet.
- Brush with the egg, then sprinkle with seeds.
- Bake for 20 mins until golden.
Nutrition Facts : Calories 174.8, Fat 11.9, SaturatedFat 3.1, Cholesterol 18.6, Sodium 106.1, Carbohydrate 11.7, Fiber 0.6, Sugar 0.3, Protein 5.3
SPICY SUMMER SAUSAGE
Make and share this Spicy Summer Sausage recipe from Food.com.
Provided by KeyWee
Categories Meat
Time 1h40m
Yield 4 six inch rolls
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients& mix well.
- Roll into four rolls of equal size.
- Wrap tightly in plastic wrap& refrigerate 24 hours.
- Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
- Cool& wrap in tin foil- refrigerate or freeze.
Nutrition Facts : Calories 755.3, Fat 52.1, SaturatedFat 20, Cholesterol 231.3, Sodium 228, Carbohydrate 3.2, Fiber 0.8, Sugar 0.9, Protein 64.3
SANDY'S SUMMER SAUSAGE
This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.
Provided by SANDY WITEK
Categories Main Dish Recipes
Time P1DT2h15m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
- Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g
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