How To Make Sausage Rolls With A Breakfast Twist
How To Make Sausage Rolls With A Breakfast Twist
Gather Your Ingredients
For the Sausage Mixture
• 1 pound breakfast sausage
• Pinch of dried sage
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons minced recent parsley
For the Pastry
2 cups (250g) plain flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon salt
125g (4oz) cold butter, cubed
1 egg, beaten
3-4 tablespoons cold water
1 tablespoon milk, for glazing
Flour, for dusting
Prepare the Sausage Mixture
Brown the Sausage
1. Lightly mist a big skillet with cooking spray. Brown breakfast sausage over medium heat, breaking up with a spoon until evenly browned and no longer pink, for 8-10 minutes. Drain the grease.
2. Transfer the sausage to a medium bowl and stir in the chopped onion, salt, and pepper.
Add the Veggies and Spices
In a large bowl, mix the sausage, ground pork, bread crumbs, onion, garlic, salt, black pepper, and sage.
Mix well and form into small meatballs.
In a separate bowl, whisk together the eggs and milk.
Dip each meatball into the egg mixture, then roll within the crushed cornflakes.
Place the meatballs on a greased baking sheet and bake at 375 degrees F for 20 minutes, or until golden brown.
Serve together with your favorite dipping sauce.
Make the Pastry
Combine the Dry Ingredients
To make your own pastry:
Sift the flour into a big bowl and rub within the butter or margarine until the mixture resembles nice breadcrumbs.
Add the salt and water (a little at a time) and mix with a knife until the combination comes collectively to type a ball.
Wrap in cling movie and leave to relaxation within the fridge for a minimum of 30 minutes.
To make your sausage rolls:
Preheat the oven to 200c (180c fan, fuel 6).
Combine the sausage meat, breadcrumbs, egg, sage and onion in a big bowl and mix well.
Add the Wet Ingredients
Preheat oven to 425°F (220°C). Grease a baking sheet.
In a large bowl, mix the flour, salt, and baking powder. Cut within the butter with a pastry blender or two knives until combination resembles coarse crumbs. Add the milk and stir until dough simply comes collectively.
On a floured floor, roll out the dough to a 12×8-inch (30×20-cm) rectangle. Spread the sausage over the dough, leaving a 1-inch (2.5-cm) border across the edges. Roll up the dough from the lengthy facet, pinching the ends to seal. Cut into 12 slices.
Place the sausage rolls on the ready baking sheet. Brush with the crushed egg. Bake for 15-20 minutes or until golden brown.
Knead and Roll Out the Dough
**Make the Pastry:**
1. In a big bowl, whisk together the flour, salt, and sugar.
2. Cut the butter into small cubes and add to the flour mixture.
3. Use your fingers or a pastry blender to work the butter into the flour until the combination resembles coarse crumbs.
**Knead and Roll Out the Dough:**
1. Add the milk, one tablespoon at a time, until the dough simply comes collectively. Be cautious not to overwork the dough.
2. Wrap the dough in plastic wrap and refrigerate for at least half-hour.
3. On a frivolously floured floor, roll out the dough to a 9×12-inch rectangle.
Assemble the Sausage Rolls
Spread the Sausage Mixture
Preheat oven How To Make Sausage 400°F (200°C).
Unroll the puff pastry sheet on a lightly floured surface and reduce it into 12 rectangles.
Divide the sausage combination evenly among the rectangles.
Roll up each rectangle tightly, starting from one of many quick ends.
Place the sausage rolls on a baking sheet lined with parchment paper and brush them with overwhelmed egg.
Bake for 20 minutes, or till golden brown and cooked via.
Roll Up the Pastry
• Preheat oven to 375 degrees F (190 levels C).
• Line a baking sheet with parchment paper.
• In a large bowl, combine the sausage, eggs, bread crumbs, onion, salt, and pepper.
• Mix well.
• Divide the sausage combination into 12 equal parts.
• On a lightly floured surface, roll out every portion into a 6-inch (15 cm) long rope.
• Place a line of sausage rope down the center of each pastry sheet.
• Roll up the pastry, ranging from the lengthy side and ending with the short facet.
• Crimp the sides to seal.
• Place the sausage rolls on the prepared baking sheet.
• Bake for 20-25 minutes, or till golden brown.
Cut and Bake
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Bring the pastry to room temperature for 5-10 minutes, or till it’s easy to work with.
Unroll the pastry sheet on a lightly floured surface. Spread the sauce over the pastry, leaving a 1cm border at the top of the pastry. Sprinkle with cheese.
Top with the sausages, facet by side. Brush the pastry border with egg and punctiliously roll up the pastry, starting from the underside. Press to seal the sides.
Cut into 12 even slices. Place on the ready baking tray and brush with egg. Bake for 25-30 minutes, or till golden brown and cooked through.
Set aside for 5 minutes before serving warm.
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