Sausage Rolls By Bing

You can never have too many hor d'oeuvre recipes, so give Sausage Rolls By Bing a try. This recipe serves 4. One serving contains 1213 calories, 29g of protein, and 96g of fat. For $2.44 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of sausages, butter, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so tremendous. Similar recipes include Cinnamon Rolls by Bing, (not)sausage Rolls – French Lentil Pastry Rolls with Preserved Le, and Mushroom Lentil Rolls (Vegetarian Sausage Rolls).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Pre-heat oven to 200C.
2. Get any kind of fresh sausage that you like. You can use pork, chicken, beef.. it doesnt matter. As long as its the soft kind that comes in a soft casing and not a hard solid casing.
3. We used Chorizo sausages because they are really flavourful. And a little spicy.
4. Cut the sausages at the joints.
5. Squeeze the fresh sausage meat out of their casings into a bowl and discard the casings.
6. Add 2 tablespoons of grated parmesan cheese to the sausage meat.
7. If you are using plain sausages, add 2 to 3 teaspoons of Cajun seasonings at this point. Since we used very well flavoured chorizo sausage meat, we skipped this step.
8. Chop 5 leaves of basil into small pieces. Add to the meat mixture.
9. Add 2 tablespoons of extra virgin olive oil. Add more if the meat is very dry.
10. Mix all the ingredients together and combine well.
11. Place 1/2 the meat mixture on a sushi mat lined with a sheet of plastic cling wrap. And press them out to resemble a long roll. Do this again for the remaining meat mixture.
12. Use the sushi mat to roll and compress the meat tightly into a roll. Dont squeeze too hard or the roll will be squashed.
13. The complete roll should be tight and even in width.
14. Frozen pastry sheets may be purchased from most major supermarkets. Keep them frozen till they are ready to use.
15. When they are thawed but still very cold, brush the sheets of pastry with melted butter.
16. Place each roll of meat on each sheet.
17. Roll the pastry sheet over the meat. Be careful not to squash the meat down.
18. Keep rolling till the pastry folds over.
19. If the ends are not well filled, tuck more meat in with your fingers.
20. Using a very sharp knife, gently cut each roll into half.
21. Lay the rolls on a baking tray lined with parchment/cooking paper.
22. Using a sharp knife, gently make 3 incisions on the top of each roll.
23. Brush the rolls generously with melted butter.
24. Place the tray in the oven and bake for 45mins to 1 hour. Watch over them in the last 15 mins.
25. Timing will vary depending on how large your rolls are.
26. When the pastry is a darker golden brown, the rolls are ready.
27. Best eaten hot!

 

Step by step:

1. Pre-heat oven to 200C.Get any kind of fresh sausage that you like. You can use pork, chicken, beef.. it doesnt matter. As long as its the soft kind that comes in a soft casing and not a hard solid casing.We used Chorizo sausages because they are really flavourful. And a little spicy.

2. Cut the sausages at the joints.Squeeze the fresh sausage meat out of their casings into a bowl and discard the casings.

3. Add 2 tablespoons of grated parmesan cheese to the sausage meat.If you are using plain sausages, add 2 to 3 teaspoons of Cajun seasonings at this point. Since we used very well flavoured chorizo sausage meat, we skipped this step.Chop 5 leaves of basil into small pieces.

4. Add to the meat mixture.

5. Add 2 tablespoons of extra virgin olive oil.

6. Add more if the meat is very dry.

7. Mix all the ingredients together and combine well.

8. Place 1/2 the meat mixture on a sushi mat lined with a sheet of plastic cling wrap. And press them out to resemble a long roll. Do this again for the remaining meat mixture.Use the sushi mat to roll and compress the meat tightly into a roll. Dont squeeze too hard or the roll will be squashed.The complete roll should be tight and even in width.Frozen pastry sheets may be purchased from most major supermarkets. Keep them frozen till they are ready to use.When they are thawed but still very cold, brush the sheets of pastry with melted butter.

9. Place each roll of meat on each sheet.

10. Roll the pastry sheet over the meat. Be careful not to squash the meat down.Keep rolling till the pastry folds over.If the ends are not well filled, tuck more meat in with your fingers.Using a very sharp knife, gently cut each roll into half.

11. Lay the rolls on a baking tray lined with parchment/cooking paper.Using a sharp knife, gently make 3 incisions on the top of each roll.

12. Brush the rolls generously with melted butter.

13. Place the tray in the oven and bake for 45mins to 1 hour. Watch over them in the last 15 mins.Timing will vary depending on how large your rolls are.When the pastry is a darker golden brown, the rolls are ready.Best eaten hot!

Nutrition Information:

covered percent of daily need