MINI SAUSAGE QUICHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.
Nutrition Facts : Calories 66 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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