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 additional for dusting
1 teaspoon baking powder
½ teaspoon salt
125g (4oz) chilly butter, cubed
1 egg, beaten
3-4 tablespoons chilly 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 not 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 big bowl, mix the sausage, floor pork, bread crumbs, onion, garlic, salt, black pepper, and sage.
Mix well and form into small meatballs.
In a separate bowl, whisk collectively 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 till golden brown.
Serve along with your favourite dipping sauce.
Make the Pastry
Combine the Dry Ingredients
To make your individual 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 blend with a knife until the combination comes collectively to kind a ball.
Wrap in cling film and depart to relaxation in the fridge for at least half-hour.
To make your sausage rolls:
Preheat the oven to 200c (180c fan, gas 6).
Combine the sausage meat, breadcrumbs, egg, sage and onion in a large bowl and blend properly.
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 combination resembles coarse crumbs. Add the milk and stir until dough just 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 long side, 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 large bowl, whisk collectively 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 till the combination resembles coarse crumbs.
**Knead and Roll Out the Dough:**
1. Add the milk, one tablespoon at a time, till the dough just comes together. Be careful to not 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 to 400°F (200°C).
Unroll the puff pastry sheet on a lightly floured floor and cut it into 12 rectangles.
Divide the sausage mixture evenly among the many rectangles.
Roll up each rectangle tightly, ranging 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 until golden brown and cooked through.
Roll Up the Pastry
• Preheat oven to 375 levels F (190 levels C).
• Line a baking sheet with parchment paper.
• In a big bowl, combine the sausage, eggs, bread crumbs, onion, salt, and pepper.
• Mix nicely.
• Divide the sausage mixture into 12 equal parts.
• On a frivolously floured surface, roll out each portion into a 6-inch (15 cm) long rope.
• Place a line of sausage rope down the center of every pastry sheet.
• Roll up the pastry, starting from the long side and ending with the brief aspect.
• Crimp the edges How To Make Sausage seal.
• Place the sausage rolls on the ready 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 simple to work with.
Unroll the pastry sheet on a flippantly 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, aspect by side. Brush the pastry border with egg and carefully roll up the pastry, ranging from the bottom. Press to seal the edges.
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 through.
Set aside for 5 minutes before serving heat.