Carnival Sausage Rolls Recipes

SAUSAGE ROLLS

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.

CARNIVAL SAUSAGE ROLLS

Steps:

• In bowl mix flour, salt and pepper. Cut in butter or lard and blend to form crumbly mixture. Beat 2 of egg yolks with 1 tablespoon cold water and add to flour mixture, lightly mixing to form dough. Add water if necessary. Wrap in waxed paper and refrigerate overnight.
• Saute sausage until lightly browned. Drain on absorbent paper and allow to cool.
• Heat oil in heavy skillet, add garlic and saute until golden. Add broccoli rabe, cover and steam over low heat until tender, about 10 minutes. Remove garlic and allow to cool. Mix broccoli rabe with cheese and pepperoni.
• Preheat oven to 375 degrees.
• Roll out half the dough between sheets of waxed paper until less than 1/8 inch thick. Cut dough into 4-inch squares. Place piece of sausauge and some of broccoli rabe mixture on each square, bring sides of dough around filling and pinch edge and ends closed. Place seam side down on lightly oiled baking sheet. Repeat with remaining dough. Mix 1 egg yolk with milk and brush over tops of rolls.
• Bake about 35 minutes, until browned.

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

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.