SAUSAGE ROLLS
Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.
Provided by Cindy Whaling
Categories Appetizers and Snacks Wraps and Rolls
Time 28m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
- Bake for 18 minutes or until sausage is cooked.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 13 g, Cholesterol 30.9 mg, Fat 26.6 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 466.4 mg, Sugar 1.1 g
CARNIVAL SAUSAGE ROLLS
Carnival - the origin of the word is the Latin for ''meat, farewell'' - traditionally ushers in the meatless Lenten period preceding Easter. In Italian the term is carnevale, and at Tommaso's, a restaurant in the Bay Ridge section of Brooklyn, these rolls were served at the beginning of each Carnevale banquet.
Provided by Florence Fabricant
Categories side dish
Time 1h10m
Yield About 2 dozen sausage rolls
Number Of Ingredients 13
Steps:
- In bowl mix flour, salt and pepper. Cut in butter or lard and blend to form crumbly mixture. Beat 2 of egg yolks with 1 tablespoon cold water and add to flour mixture, lightly mixing to form dough. Add water if necessary. Wrap in waxed paper and refrigerate overnight.
- Saute sausage until lightly browned. Drain on absorbent paper and allow to cool.
- Heat oil in heavy skillet, add garlic and saute until golden. Add broccoli rabe, cover and steam over low heat until tender, about 10 minutes. Remove garlic and allow to cool. Mix broccoli rabe with cheese and pepperoni.
- Preheat oven to 375 degrees.
- Roll out half the dough between sheets of waxed paper until less than 1/8 inch thick. Cut dough into 4-inch squares. Place piece of sausauge and some of broccoli rabe mixture on each square, bring sides of dough around filling and pinch edge and ends closed. Place seam side down on lightly oiled baking sheet. Repeat with remaining dough. Mix 1 egg yolk with milk and brush over tops of rolls.
- Bake about 35 minutes, until browned.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 287 milligrams, Sugar 1 gram, TransFat 0 grams
FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
- Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
- Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
- Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
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