SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
EASY SAUSAGE ROLLS
Steps:
- Heat sausage links according to package directions. Unroll crescent roll dough and separate into four rectangles; seal perforations. Place two sausage links end to end along the long side of each rectangle. Sprinkle with garlic powder and sage. Roll up jelly-roll style and seal the seam with water. , Place seam side down on an ungreased baking sheet. In a small bowl, beat egg and water; brush over rolls. Sprinkle with parsley and paprika. Cut into 2-in. pieces. , Bake at 375° for 11-13 minutes or until golden brown and heated through.
Nutrition Facts :
SUPER EASY - SAUSAGE ROLLS
My mom made this recipe when I was little and called them Boonyalotties - it brings back wonderful warm memories - and now I make them for my kids too!
Provided by jgoff
Categories Breakfast
Time 22m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to temperature suggested on pizza dough can.
- Unroll refrigerated pizza dough onto countertop.
- Pinch off pieces of uncooked sausage and place liberally all over dough, including corners and edges.
- Sprinkle liberally with garlic powder, onion powder, italian seasoning and black pepper, to taste.
- Roll up dough, jelly-roll fashion, and slice into 1" pieces.
- Place pieces flat side down onto ungreased cookie sheet about 2" apart.
- Bake approximately 12 to 14 minutes until a nice golden brown.
- My kids enjoy these warm with sour cream or maple syrup.
Nutrition Facts : Calories 132.6, Fat 11.9, SaturatedFat 4.3, Cholesterol 28.8, Sodium 276.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 5.5
SUPER EASY: BAKING SAUSAGE
My daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. So I decided to try baking breakfast link sausage the same way. I use a 10"x15" jelly roll pan or the bottom of a broiling pan. I buy parchment paper for baking in rolls in bulk online. I bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings.
Provided by AcadiaTwo
Categories Breakfast
Time 30m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
- Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.
- When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.
- When the time goes off remove the sausage from the oven and rotate them to the other side.
- Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.
- Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.
- Repeat process until entire 3-pounds of sausage is cooked.
- Freeze in portion sized bags.
- Afterward, clean-up is a breeze. Wait for grease to cool and then throw away parchment paper.
Nutrition Facts : Calories 230, Fat 20.1, SaturatedFat 6.7, Cholesterol 54.5, Sodium 481.2, Protein 11.4
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