Scottish Sausage Crescents Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Steps:

• In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• In a large skillet, cook sausage over medium heat just until browned, turning frequently. Cool slightly; refrigerate., Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight., Turn dough onto a lightly floured surface; divide into 6 portions. Roll each portion into a 10-in. circle; cut each circle into 6 wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Beat egg white and water; brush over rolls. Sprinkle with sesame seeds. Bake until lightly browned, 12-14 minutes. Serve warm.

Steps:

• Lorne Sausage.
• Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
• Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
• Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
• To Serve.
• When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
• Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

Steps:

• Preheat oven to 375.
• Brown sausage in a skillet until cooked through - add the cream cheese and maple syrup and stir until melted.
• Peel and grate the apple - add to sausage mixture.
• unroll the crescents and separate into triangles.
• place 1 heaping tablespoon of filling on each roll and roll up pressing the sides in so that you have a pillow.
• Bake for appx 15 minutes - until golden brown.

Steps:

• For Hot Mustard Sauce:.
• Combine dry mustard and vinegar in a small bowl.
• Cover and allow to stand overnight.
• In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
• Makes 1 1/2 cups.
• For Sausage Crescents:.
• Allow patty shells to defrost until workable, but always keep them cool to the touch.
• In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
• Put into a bowl with the thyme,stir in egg, and allow to cool.
• Stack 4 patty shells on top of each other with wedges aligned.
• Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
• Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
• Cut into 8 triangles.
• Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
• Place tip down onto an ungreased cookie sheet.
• Repeat.
• Roll out pastry scraps and form into crescents.
• Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
• Preheat oven to 400 degrees. Bake for 15 minutes or until the crescents are golden brown. Serve with the hot mustard sauce.