LAMB SAUSAGE RECIPE RECIPES

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LAMB SAUSAGE IN PUFF PASTRY RECIPE | INA GARTEN | FOOD NETWORK



Lamb Sausage in Puff Pastry Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 6 to 8 (28 appetizers)

Number Of Ingredients 4

1 pound fresh lamb sausage, 1/2 inch thick, in a coil
2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
2 tablespoons dijon mustard, plus more for dipping
1 egg, beaten with 1 tablespoon water or milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
  • Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.

SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES



Sausage roll recipe | Jamie Oliver recipes image

Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 9

olive oil
1 red onion peeled and finely sliced
1 sprig fresh sage leaves picked
6 higher-welfare pork sausages
1 handful breadcrumbs
fresh nutmeg for grating
250 g ready-made puff pastry
1 free-range egg
a little milk

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
    2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
    3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
    4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
    5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.
    6. Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

Nutrition Facts : Calories 551 calories, FatContent 37.9 g fat, SaturatedFatContent 15.5 g saturated fat, ProteinContent 22.8 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 3.3 g sugar, SodiumContent 2.11 g salt, FiberContent 2.5 g fibre

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