final 4 snacks

As the final four basketball tournament is fast approaching, I decided to serve my guys a recipe that is simple to do, can be done ahead of time, baked and served warm.  An old English favorite.  It is reminiscent of pigs in a blanket or in Martha Stewart's wedding magazine, stuffed with Chinese sausage and sliced thin.  Comfort food, yummy!

sausage rolls

Sausage rolls

2 lbs  sausage (use original Jimmy Dean's)

2 cups panko

2 large eggs

1/3 cup Worcestershire sauce

2 T shiracha or sliced pepperoncini

2 T tomato paste

Sea salt and cracked black pepper, to taste

4 sheets puff pastry, thawed

2 egg yolks, extra, lightly beaten

Sesame seeds or fennel seeds to sprinkle

Preheat the oven to 400⁰ F.

Combine the mince, breadcrumbs, eggs, Worcestershire sauce, shiracha sauce, tomato paste, salt and pepper.

Cut each pastry sheet in half.  Divide the sausage mixture into 8 equal portions, roll each into a sausage shape and place along the center of the pastry portions.  Roll to enclose, with the pastry seam underneath.  cut the sausage rolls into the desired lengths and place on a baking tray.  Brush with the egg yolk and sprinkle with some sesame seeds.  Bake for 20 -25 minutes or until golden and cooked through.  

 After having leftover Guinness from cooking my corned beef, thought I would make a cheese sauce with some of the leftover beer.

Cheese sauce (Country living)

1/4 cup(s) dark beer (such as stout or porter)

1/4 cup(s) Dijon mustard

2 tablespoon(s) unsalted butter

1/8 teaspoon(s) cayenne pepper

      3 1/2 ounce(s) Cheddar cheese, grated (1 1/2 cups

Make the dip: Combine the beer, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes. Serve warm.

Bon Appetit!