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 fresh parsley
For the Pastry
2 cups (250g) plain flour, plus further 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 large skillet with cooking spray. Brown breakfast sausage over medium heat, breaking apart with a spoon until evenly browned and now not pink, for 8-10 minutes. Drain the grease.
2. Transfer the sausage to a medium bowl and stir within the chopped onion, salt, and pepper.
Add the Veggies and Spices
In a large bowl, combine the sausage, floor pork, bread crumbs, onion, garlic, salt, black pepper, and sage.
Mix well and kind into small meatballs.
In a separate bowl, whisk together the eggs and milk.
Dip every meatball into the egg mixture, then roll within the crushed cornflakes.
Place the meatballs on a greased baking sheet and bake at 375 levels F for 20 minutes, or till golden brown.
Serve along with your favourite dipping sauce.
Make the Pastry
Combine the Dry Ingredients
To make your own pastry:
Sift the flour into a large bowl and rub in the butter or margarine till the combination resembles nice breadcrumbs.
Add the salt and water (a little at a time) and mix with a knife till the mixture comes collectively to form a ball.
Wrap in cling movie and go away to relaxation within the fridge for a minimal 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 nicely.
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 in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Add the milk and stir until dough simply comes collectively.
On a floured surface, 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 long side, pinching the ends to seal. Cut into 12 slices.
Place the sausage rolls on the prepared baking sheet. Brush with the overwhelmed egg. Bake for 15-20 minutes or till golden brown.
Knead and Roll Out the Dough
**Make the Pastry:**
1. In a big bowl, whisk collectively the flour, salt, and sugar.
2. Cut the butter into small cubes and add to the flour combination.
3. Use your fingers or a pastry blender to work the butter into the flour till 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 together. Be cautious not to overwork the dough.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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 to 400°F (200°C).
Unroll the puff pastry sheet on a flippantly floured floor and cut it into 12 rectangles.
Divide the sausage combination evenly among the many rectangles.
Roll up every 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 crushed egg.
Bake for 20 minutes, or till golden brown and cooked via.
Roll Up the Pastry
• Preheat oven to 375 levels F (190 degrees 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 frivolously floured floor, roll out every portion into a 6-inch (15 cm) long rope.
• Place a line of sausage rope down the middle of every pastry sheet.
• Roll up the pastry, ranging from the lengthy aspect and ending with the quick aspect.
• Crimp the sides to seal.
• Place the sausage rolls on the prepared baking sheet.
• Bake for 20-25 minutes, or until 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 until it’s straightforward to work with.
Unroll the pastry sheet on a lightly floured surface. Spread the sauce over the pastry, leaving a 1cm border at the prime of the pastry. Sprinkle with cheese.
Top with the sausages, facet by side. Brush the pastry border with egg and thoroughly roll up the pastry, starting from the bottom. Press How To Make Sausage seal the sides.
Cut into 12 even slices. Place on the prepared baking tray and brush with egg. Bake for 25-30 minutes, or till golden brown and cooked by way of.
Set apart for 5 minutes earlier than serving warm.