Hot Sausage Puffs Recipes

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.

HOT SAUSAGE AND CHEESE PUFFS

Steps:

• Cook sausage, breaking up with a fork, until no longer pink.
• Drain and cool completely.
• Combine the cheese, sausage, baking mix and water.
• Mix with fork just until blended.
• Roll into 1-inch balls and place on baking sheet. Bake at 400°F for 12 to 15 minutes. Makes 100 puffs.

FRYING-PAN SAUSAGE HOTPOT

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

BREAKFAST SAUSAGE PUFFS

Steps:

• Preheat oven to 425 degrees with rack in center position.
• Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.
• Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.
• Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.