↞ recipe box start page
Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4, makes 8 rolls
INGREDIENTS
2 teaspoons olive oil
1/2 medium onion, finely diced
2 cloves garlic, chopped
1/3 cup heavy whipping cream, divided
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh parsley
1 1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried red chile flakes
1 3/4 teaspoons kosher salt, plus more to taste
1/4 cup plain dried breadcrumbs
1 pound freshly ground pork (20 per cent fat; do not use lean pork)
1 egg yolk, for egg wash
Two 9 1/2-inch square puff pastry sheets
2 teaspoons sesame seeds (preferably black and white)
Ketchup
PREPARATION
Position a rack in the lower third of the oven and preheat the oven to 375F. Line a large heavy baking sheet with parchment paper.
Heat a medium, heavy sauté pan over medium heat. Add the oil then the onion and garlic, and sauté for about 4 minutes, or until tender. Season with salt. Transfer the mixture to a large bowl and set aside until cooled, about 20 minutes.
Once the onions are cooled, stir in 1/4 cup of the cream, mustard, thyme, parsley, paprika, pepper, chile flakes and 1 3/4 teaspoons salt. Stir in the breadcrumbs. Using your hands, gently mix the pork into the breadcrumb mixture.
Lay 1 pastry sheet on a lightly floured work surface. Form half of the pork mixture into a log along the bottom edge of the pastry square. Roll the pastry upwards and around the pork mixture to encase it completely brushing with egg wash to seal it, allowing about a 1/2-inch seam. Trim away the excess pastry (about 2 1/2 inches). Cut the roll crosswise into 4 pieces and set the rolls, seam side down, on the prepared baking sheet. Repeat with the remaining pastry sheet and pork mixture.
Brush the remaining cream over the sausage rolls and sprinkle with the sesame seeds. Bake on the lower rack for about 35 minutes, or until the pastry is dark golden brown and the sausage is cooked through. Cool for 5 minutes. Serve the hot sausage rolls with ketchup.
Recipe Source: Curtis Stone
view more member recipes
Aussie Sausage Rolls
view my recipes
print
save
Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4, makes 8 rolls
INGREDIENTS
2 teaspoons olive oil
1/2 medium onion, finely diced
2 cloves garlic, chopped
1/3 cup heavy whipping cream, divided
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh parsley
1 1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried red chile flakes
1 3/4 teaspoons kosher salt, plus more to taste
1/4 cup plain dried breadcrumbs
1 pound freshly ground pork (20 per cent fat; do not use lean pork)
1 egg yolk, for egg wash
Two 9 1/2-inch square puff pastry sheets
2 teaspoons sesame seeds (preferably black and white)
Ketchup
PREPARATION
Position a rack in the lower third of the oven and preheat the oven to 375F. Line a large heavy baking sheet with parchment paper.
Heat a medium, heavy sauté pan over medium heat. Add the oil then the onion and garlic, and sauté for about 4 minutes, or until tender. Season with salt. Transfer the mixture to a large bowl and set aside until cooled, about 20 minutes.
Once the onions are cooled, stir in 1/4 cup of the cream, mustard, thyme, parsley, paprika, pepper, chile flakes and 1 3/4 teaspoons salt. Stir in the breadcrumbs. Using your hands, gently mix the pork into the breadcrumb mixture.
Lay 1 pastry sheet on a lightly floured work surface. Form half of the pork mixture into a log along the bottom edge of the pastry square. Roll the pastry upwards and around the pork mixture to encase it completely brushing with egg wash to seal it, allowing about a 1/2-inch seam. Trim away the excess pastry (about 2 1/2 inches). Cut the roll crosswise into 4 pieces and set the rolls, seam side down, on the prepared baking sheet. Repeat with the remaining pastry sheet and pork mixture.
Brush the remaining cream over the sausage rolls and sprinkle with the sesame seeds. Bake on the lower rack for about 35 minutes, or until the pastry is dark golden brown and the sausage is cooked through. Cool for 5 minutes. Serve the hot sausage rolls with ketchup.
Recipe Source: Curtis Stone
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Aussie Sausage Rolls
by sgre52160
1 1/4 lbs bulk pork sausage 1 medium onion, finely chopped 2 tsp snipped chives and minced fresh basil 2 clove garlic, minced 1 tsp paprika, divided 1/2 tsp salt 1/4 tsp pepper 1 pkg frozen pu
by sgre52160
1 1/4 lbs bulk pork sausage 1 medium onion, finely chopped 2 tsp snipped chives and minced fresh basil 2 clove garlic, minced 1 tsp paprika, divided 1/2 tsp salt 1/4 tsp pepper 1 pkg frozen pu
*sausage Rolls*
by sgre52160
1/2 pkg frozen puff pastry sheets, thawed to room temperature 1 lb bulk pork sausage Preheat oven to 400. Unfold pastry on a lightly floured surface. Roll into a 12x10 inch rectangle. Cut into
by sgre52160
1/2 pkg frozen puff pastry sheets, thawed to room temperature 1 lb bulk pork sausage Preheat oven to 400. Unfold pastry on a lightly floured surface. Roll into a 12x10 inch rectangle. Cut into
Sweet Sausage Rolls
by sgre52160
tube (8 oz.) refrigerated crescent rolls 24 miniature smoked sausage links 1/2 c. butter, melted 3 Tblsp. honey 3 Tblsp. brown sugar Unroll crescent dough and separate into triangles; cut eac
by sgre52160
tube (8 oz.) refrigerated crescent rolls 24 miniature smoked sausage links 1/2 c. butter, melted 3 Tblsp. honey 3 Tblsp. brown sugar Unroll crescent dough and separate into triangles; cut eac
Sausage-and-cheddar Rolls
by sgre52160
1 (26.4-oz) pkg frozen biscuits Flour 1/4 cup butter, softened 1 cup shredded Cheddar cheese 1 cup cooked, crumbled sausage Arrange frozen biscuits, with sides touching, in 3 rows of 4 bisc
by sgre52160
1 (26.4-oz) pkg frozen biscuits Flour 1/4 cup butter, softened 1 cup shredded Cheddar cheese 1 cup cooked, crumbled sausage Arrange frozen biscuits, with sides touching, in 3 rows of 4 bisc
Walnut Sausage Rolls
by sgre52160
1 box puff pastry dough (use 1 sheet from box) 1 lb seasoned ground pork 1 cup fine bread crumbs 1 cup walnuts, coarsely broken 1/2 cup chopped scallions Preheat oven to 400. Using puff pastry
by sgre52160
1 box puff pastry dough (use 1 sheet from box) 1 lb seasoned ground pork 1 cup fine bread crumbs 1 cup walnuts, coarsely broken 1/2 cup chopped scallions Preheat oven to 400. Using puff pastry
view more member recipes
related CDKitchen recipes
Garlic Sausage and Manchego Bocadillo
Jump In The Boat Italian Sausage Sandwiches
Breakfast Pigs in a Blanket With Honey Mustard Dipping Sauce
Sausage And Hash Browns Breakfast Pizza
Italian Sausage, Peppers and Onions
Hot Sausage Sandwiches
Aussie Sausage Rolls
Crescent Roll Breakfast Casserole
Kielbasa in a Bun
Pork And Beef Stuffed Cabbage Rolls