Sausage Spring Rolls Recipe 425 Recipes

SAUSAGE ROLLS

Steps:

• Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
• In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
• Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
• Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
• In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
• Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.

SAUSAGE EGG ROLLS

Steps:

• In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

SUPER SAUSAGE ROLLS

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

SAUSAGE SPRING ROLLS RECIPE - (4.2/5)

Steps:

• You start by frying the sausage in a skillet.....I use a large wooden spoon to break up the sausage into pieces. When cooked, add your bag of coleslaw mix. Stir and cook until wilted and blended in. I add 2 or 3 big shakes of oyster sauce....Stir.... Taste. You can add to to suit your taste. Don't stack them or they will stick together. Pour some vegetable oil into a skillet, wok or any shallow pan. Heat your skillet....medium temp. Open your Egg Roll wrappers....get a cup of water handy. I use a plate to wrap them on. Grab 1 Egg Roll wrapper and lay it on your plate at an angle. Drop 2 Tablespoons of meat mixture on top of wrapper....roll.... Tighten up mixture by rolling back and then fold in sides.. When coming to end of wrapper....moisten your finger in the cup of water and then seal wrapper....Set aside.....Put them into your pan and brown on all sides. I serve these with plum sauce....chili sauce or Gyoza sauce....your choosing....These are addicting, but so easy

VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE

Steps:

• To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
• To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
• To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
• To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
• To serve, remove the plastic wrap and accompany with the dipping sauce.

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.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,