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!
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 pepper3 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.