Wednesday, March 20, 2013

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 400 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!

No comments:

Post a Comment