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) chilly 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 warmth, 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 big bowl, combine the sausage, ground pork, bread crumbs, onion, garlic, salt, black pepper, and sage.
Mix nicely and kind into small meatballs.
In a separate bowl, whisk collectively the eggs and milk.
Dip every meatball into the egg combination, then roll in 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 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 in the butter or margarine until the combination resembles fine breadcrumbs.
Add the salt and water (a little at a time) and blend with a knife till the mixture comes together to kind a ball.
Wrap in cling movie and leave to relaxation in the fridge for at least 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 properly.
Add the Wet Ingredients
Preheat oven to 425°F (220°C). Grease a baking sheet.
In a large bowl, combine the flour, salt, and baking powder. Cut in the butter with a pastry blender or two knives till combination resembles coarse crumbs. Add the milk and stir till dough just comes together.
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 around the edges. Roll up the dough from the lengthy side, pinching the ends to seal. Cut into 12 slices.
Place the sausage rolls on the ready baking sheet. Brush with the beaten 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 together 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, till the dough just comes together. Be cautious not to overwork the dough.
2. Wrap the dough in plastic wrap and refrigerate for no much less than 30 minutes.
3. On a flippantly 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 frivolously floured surface and minimize it into 12 rectangles.
Divide the sausage combination evenly among the many rectangles.
Roll up every rectangle tightly, starting from one of many short ends.
Place the sausage rolls on a baking sheet lined with parchment paper and brush them with overwhelmed 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 well.
• Divide the sausage mixture into 12 equal parts.
• On a lightly floured surface, roll out every portion right into a 6-inch (15 cm) lengthy rope.
• Place a line of sausage rope down the center of each pastry sheet.
• Roll up the pastry, ranging from the lengthy facet and ending with the brief facet.
• 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 How To Make sausage 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 flippantly floured surface. Spread the sauce over the pastry, leaving a 1cm border on the high of the pastry. Sprinkle with cheese.
Top with the sausages, side by side. Brush the pastry border with egg and thoroughly roll up the pastry, starting from the bottom. Press to seal the perimeters.
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 via.
Set aside for 5 minutes before serving heat.