SAUSAGE ROLL RECIPE RECIPES

Name: Sausage rolls
Total time: 1 h 5 min
Yield: 4
Cuisine: british
Ingredients: 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

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

Ingredients

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

SAUSAGE ROLL RECIPES | BBC GOOD FOOD

Sausage roll recipes | BBC Good Food image

Sausage rolls make a great picnic or buffet snack and are delicious either hot or cold. Wrap pork mince in buttery pastry for little parcels of perfection.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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SAUSAGE & CRESCENT ROLL CASSEROLE RECIPE: HOW TO MAK…

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Breakfast, Brunch
Calories 283 calories per serving

Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

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CHRISTMAS DINNER SAUSAGE ROLL RECIPE | BBC GOOD FOOD

Combine the best bits of a Christmas dinner in one moreish bite with these canapés. Ideal for a festive buffet
From bbcgoodfood.com
Total Time 50 minutes
Calories 161 calories per serving

Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.

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Add this to your favorite Pillsbury™ Crescent roll breakfast recipes. You'll only need five simple ingredients for a tasty grab-and-go breakfast that will be ready in no time. Simply bake breakfast sausage, eggs, and cheddar cheese with the Crescents your family loves and you'll have the perfect sausage crescent rolls to start your day.
From pillsbury.com
Reviews 4.5
Total Time 35 minutes
Calories 270 per serving

Bake 15 to 18 minutes or until golden brown.

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CHRISTMAS SAUSAGE ROLL WREATH | JAMIE OLIVER RECIPES

This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful flavour combo that makes the squash really come to life. It’s big and it’s silly, but that’s Christmas for me, and this sausage roll wreath makes me really happy.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
2. Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
3. Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
4. Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
5. Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
6. Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
7. Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
8. To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

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A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with pear and tamarind sauce. A meal in itself, or it can be served alongside the turkey as part of the Christmas dinner!
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Reviews 4.8

To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney.

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SAUSAGE ROLLS RECIPE - FOOD.COM

A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 491.8 per serving

Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.

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SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES

Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine british
Calories 551 calories per serving

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.

See details

SAUSAGE ROLL RECIPES | BBC GOOD FOOD

Sausage rolls make a great picnic or buffet snack and are delicious either hot or cold. Wrap pork mince in buttery pastry for little parcels of perfection.
From bbcgoodfood.com

See details

SAUSAGE & CRESCENT ROLL CASSEROLE RECIPE: HOW TO MAK…

Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

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Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.

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SAUSAGE, EGG AND CHEESE BREAKFAST ROLL-UPS RECIPE ...

Bake 15 to 18 minutes or until golden brown.

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1. Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
2. Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
3. Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
4. Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
5. Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
6. Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
7. Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
8. To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

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