CHINESE SAUSAGE ROLLS RECIPE
Make and share this Chinese Sausage Rolls Recipe recipe from Food.com.
Provided by Jane Gib
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pastry-.
- Sift the flour and baking powder on to a working surface and make a well in the center.
- Cream the oil and sugar with the warm water, then pour into the well.
- Gradually work in the flour and mix into a soft dough.
- Knead until a smooth dough is formed.
- Cover with a damp cloth and set aside for 50 minutes.
- Turn the dough on to a lightly floured table and roll out into a 0.
- 6cm thick rectangle.
- Cut the rectangle into 1.
- 2cm X 20cm strips.
- Filling-.
- Wash and halve the Chinese sausages lengthwise.
- Cut into 7.
- 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages.
- Put each roll on a sheet of oblong paper, then arrange in a steamer.
- To Complete-.
- Bring half a wok of water to the boil over high heat and sit the steamer in the wok.
- over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes.
- Remove and serve hot.
Nutrition Facts : Calories 190.7, Fat 6.9, SaturatedFat 1.9, Cholesterol 13.4, Sodium 195.1, Carbohydrate 26.4, Fiber 0.7, Sugar 7.1, Protein 5.4
CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
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