HOMEMADE SAUSAGE ROLLS
Recipe video above. "The secret is the bacon..." It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.The addition of fennel adds an extra burst of flavour but it's optional. Pork and fennel are great mates and though most everyday suburban bakeries won't use it, you'll find better bakeries use it (like Bourke St Bakery). If you're wary, drop it to 1/2 teaspoon. Or just skip it!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Party Food
Time 50m
Number Of Ingredients 14
Steps:
- Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
- Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
- Add remaining Filling ingredients into the bowl. Use your hands to mix well.
- Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
- Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
Nutrition Facts : ServingSize 64 g, Calories 236 kcal, Carbohydrate 26.7 g, Protein 4.9 g, Fat 12.4 g, SaturatedFat 3.1 g, Cholesterol 16 mg, Sodium 300 mg, Fiber 0.8 g, Sugar 0.5 g
ITALIAN SAUSAGE ROLLS
Steps:
- Preheat oven to 350 degrees F.
- Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
- Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.
ITALIAN SAUSAGE ROLLS
This dish went SO quickly after class that I didn't even get to take a picture! They are that good! The awesome part is, they are not that difficult to make!
Provided by SkinnyMinnie
Categories Pork
Time 50m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Lightly grease a large baking sheet.
- Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
- Transfer to a food processor.
- Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
- Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
- Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
- Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip.
- Fold the long sides in, covering the filling and overlapping slightly in the center.
- Press the seam down slightly to seal.
- Arrange rolls seam side down on the prepared baking sheet.
- Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
- Preheat the oven to 425ºF while the rolls are chilling.
- Cut the firm rolls crosswise into 8 pieces.
- Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
- Bake rolls until puffed and golden, about 20 minutes.
- Serve warm with marinara sauce.
Nutrition Facts : Calories 83.2, Fat 5.2, SaturatedFat 1.5, Cholesterol 20.6, Sodium 94.2, Carbohydrate 6, Fiber 0.3, Sugar 0.3, Protein 3
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
ITALIAN SAUSAGE ROLLS
Provided by Andrea Webster
Categories Pork Tomato Bake Cocktail Party Quick & Easy Sausage Fall Phyllo/Puff Pastry Dough Bon Appétit Washington, D.C.
Yield Makes 24 rolls
Number Of Ingredients 10
Steps:
- Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
- Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
- Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.
SAUSAGE ROLLS
An easy Sausage Rolls recipe
Provided by Darren McGrady
Categories Pork Appetizer Bake Cocktail Party Wedding Meat Sausage Shower Engagement Party Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
- Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
- Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.
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