Saucisson Surprise Recipes

Steps:

• Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
• Cut the kielbasa into 8 (3-inch) long pieces and set aside.
• On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
• Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
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Steps:

• Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
• Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
• Cut the sausage casings into five lengths of about 18 inches each.
• Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
• To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.

Steps:

• Grill the sausages for 20 minutes on a high grill.
• Put oil into a casserole dish, add chopped onions and crushed garlic and fry until golden brown.
• Add the tin of tomatoes, kidney beans, butter beans, baked beans, mushroom, Worcester sauce, salt and pepper
• Once the sausages are cooked, put the oven on to 150C/fan 140C/ gas 4, then add sausages to the casserole.
• Once the oven is up to temperature place casserole dish in the oven and leave it to cook for 1 hour 30 minutes.
• This dish is best served with steamed potatoes and French green beans

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Pour commencer, découper 2 feuilles d'aluminium d'environ 20 cm. Mélanger les boudoirs avec les chocolats dans un grand saladier. Malaxer le mélange avec le beurre : à partir de ce moment on va se salir les doigts... Ajouter le lait, le mélange doit être homogène. Ajouter le rhum et les noix. Finir de mélanger. Former 2 boules de tailles égales et les déposer sur les feuilles d'aluminium. Façonner des saucissons en roulant le mélange dans l'aluminium. Fermer les côtés, genre papillote. Mettre au frigo pendant au moins 2 heures. Déballer les saucissons, les rouler dans du sucre glace. Ça commence à ressembler à un saucisson... Pour achever le look, découper une étiquette dans du papier blanc, brûler les contours avec une bougie pour donner un air rustique, y écrire un petit quelque chose. La glisser autour du saucisson. Voilà, c'est prêt. Il n'y aura plus qu'à découper et créer la surprise au dessert.