Chilli Sausage Rolls Recipes

EASY CHILLI SAUSAGE ROLLS

Steps:

• Sift the flour into a large bowl. Add a large pinch of salt. Remove the butter from the freezer and, holding with some aluminium foil, grate into the flour. If it sticks on the grater, dip it into the flour.
• Use a knife (not your hands) to mix the butter throughout the flour until all the butter is coated in flour. Add enough cold water to bring the mixture together into a dough, using your fingers.
• Cover and place in the fridge for 30 minutes.
• Pre-heat the oven to 220°C.
• Meanwhile, mix together the sausage meat, chili, paprika, onion, garlic and sage. Season with salt and pepper. If you want to test the seasoning, take a small amount of the mixture and fry it in order to taste it.
• Roll out the pastry as thin as you can, into a long strip about 6 inches wide. Make a long roll of the meat mixture down the middle of this strip.
• Beat the egg and milk together, then use a pastry brush to brush this along one edge of the pastry. Fold the other side over the meat first, then this one on top, pressing gently to seal the pastry.
• Turn the entire roll over, so the seam is on the bottom.
• Brush the top of the roll with more egg wash and sprinkle on plenty of sea salt.
• Cut into the size sausage rolls you want (I like to have them about 1cm wide, to make single mouthfuls), then arrange on a baking tray and pop them into the oven.
• Bake for 30-40 minutes, until golden in colour.
• Serve hot or cold.

CHILI ROLLS

Steps:

• Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown.

SAUSAGE CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
• Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
• Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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.

CHILLI PORK SAUSAGE ROLLS

Steps:

• Preheat oven to 200C.
• Cut each pastry sheet in half.
• Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
• Divide the mix into 8 portions and roll each portion into a sausage shape.
• Place along the centre of each pastry sheet.
• Roll to enclose, placing the pastry seam underneath.
• Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
• Brush with beaten egg.
• Bake for 25 minutes or until golden and cooked through.
• Serve with extra chilli sauce.
• These can be frozen uncooked and stored for later.
• Just defrost and cook when needed.

HEARTY SAUSAGE CHILI

Steps:

• In a large saucepan, saute sausage and peppers in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, chili sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Serve with sour cream if desired.

SMOKY CHORIZO SAUSAGE ROLLS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausagemeat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that's closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.
• Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months.
• Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.