ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS
Love this recipe! Very easy to make and the sausage flavor is a great twist.
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
- Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
- While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
- Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
- Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.
Provided by Krissi Abbott
Categories Appetizers and Snacks Pastries
Time 2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g
SAUSAGE KOLACHES - KLOBASNICKY
These are really good! I found this recipe on recipesource, but wanted to move it here so I could find it if I lost it. This recipe is from a lady named Mary S. Veselka. My husband said that these are better than the kolaches sold at out local donut shop here in Central Texas. They take a bit of time, but are well worth the effort, and the dough is pleasing to work with. I've recieved some dings for not having more detailed instructions. I simply moved this recipe over from another site, and left the instructions as Mary wrote them. I've edited them a bit so that they are easier to understand.
Provided by angieemhen
Categories Breakfast
Time 2h15m
Yield 2 1/2 dozen
Number Of Ingredients 15
Steps:
- Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour.
- (I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.).
- Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour. Beat well and let rise until double in bulk.
- ( when I put the sponge in the barely warmed oven, I microwave the Crisco. It's really hot, so I let it stand out while the sponge is perculating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty, lol. I usually use butter flavored Crisco.).
- Then work down (stir it with a wooden spoon. It releases all the "air" trapped in it. The dough will be very soft, and a little sticky.).
- Make the parts for each sausage roll. Cover the sausage and cheese with the dough you have patted out.( I use a silpat, and pat each golf ball size blob down to a rectange about 3 inches by 5 inches and about 1/4 of an inch thick.) Make sure to seal the cheese and sausage up well, and place the seam side down on the sheet pan.
- (It's hard to put an exact measurement on this because some like to use the big sausages, and others the little smokies. I usually use about a golf ball size for the sausages that are about 4 inches long and 1/2 inch in diameter. Any more, and I have way too much breading around the sausage. This dough really grows after the 2nd rise.).
- Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the kolaches. (This makes them a beautiful golden brown. I usually reserve the 2 egg whites that I separate from the yolks for the dough and it has worked like a charm for me.).
- Let rise 15 minutes. (I've found that 15 minutes is plenty, because the kolaches continue to puff up in the oven. I've left them overnight, and it caused the bread to be too spongy, and they went stale very quickly.).
- Bake at 400 degrees until golden brown, about 15 minutes.
- Some additional notes: I've made these in a bread machine on the dough setting and just dumped everything in for the sponge and the dough. It's a lot less work, but after it is baked, the bread does not have the fine texture the it does when you do all of the steps as listed.
- Also, underestimate the amount of dough you need to wrap around your filling. If the yeast that you have used is fresh, a little dough goes a long way!
- Some fillings that I have tried are apple butter, bacon, egg and cheese, ham and cheese, strawberry jam with cream cheese. Anytime I use jam, I freeze the jam in one of those ice trays that make long tubes of ice for water bottles, and I brush the dough with a little melted butter before I put the "jam cube" on it to prevent sogginess. These are a hit with my children.
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
SAUSAGE STUFFED ROLLS (KLOBASNEK) RECIPE
Provided by MooK
Number Of Ingredients 11
Steps:
- Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat. In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes. Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth. Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour. Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1/2 tablespoon of the cheddar cheese, 2 slices of jalapeño, and a piece of sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes. Preheat the oven to 375°F. Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. After you remove them from the oven, brush each klobasnek with the remaining melted butter. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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