SAUSAGE TWISTS
Make and share this Sausage Twists recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 31m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450F/Mark 8. Grill or fry sausages for about 6 minutes, until partially cooked. Allow to cool.
- Roll out pastry until wafer thin. Cut into strips and roll round the sausages. Put on a baking tray. Brush with beaten egg. Bake for 15 minutes towards top of oven. Reduce heat after 7-8 minutes if necessary. Serve with mustar.
Nutrition Facts : Calories 337.8, Fat 26.5, SaturatedFat 7.9, Cholesterol 64.1, Sodium 440.2, Carbohydrate 12.8, Fiber 0.4, Sugar 0.2, Protein 11.4
SAUSAGE ROLL TWISTS WITH TOMATO DIP
Perfect for kids birthday parties - just make sure the mums and dads don't eat them all!
Provided by Good Food team
Categories Side dish, Snack
Time 30m
Yield Makes 24
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
- Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.
Nutrition Facts : Calories 95 calories, Fat 7.5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.54 milligram of sodium
SAUSAGE TWISTS
Here's cheesy appetizer made with Original Bisquick® mix and smoked sausages baked to a perfect golden brown hue - ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and cheese until soft dough forms.
- Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Brush 1 tablespoon of the barbecue sauce over dough rectangle. Cut dough lengthwise into 18 (1/2-inch) strips. Roll each dough strip around 1 sausage; place about 1 inch apart on cookie sheet.
- Repeat with remaining dough, barbecue sauce and sausages.
- Bake 8 to 11 minutes or until dough begins to turn golden brown.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 250 mg, Sugar 0 g, TransFat 0 g
SAUSAGE AND MUSHROOM PHYLLO TWISTS
Steps:
- In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any large pieces, until it is cooked through and browned, transfer it to a fine sieve, and let it drain. In the skillet cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened, add the mushrooms, and cook the mixture over moderate heat, stirring occasionally, until all the liquid the mushrooms give off is evaporated. Add the cumin, the allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and stir in the parsley, the cream cheese, and salt and pepper to taste.
- Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a wok surface, brush it lightly with some of the clarified butter, and sprinkle it with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush it lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to for 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the hors d'oeuvres in jelly-roll pans in a preheated 400°F. oven for 10 to 12 minutes, or until the phyllo is golden brown.
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