first things first, snicky snack, what we eatLisaFebruary 11, 2019appetizer, game day, rugby food, sausage, sausage roll, snack1 Comment

sausage rolls

first things first, snicky snack, what we eatLisaFebruary 11, 2019appetizer, game day, rugby food, sausage, sausage roll, snack1 Comment

At some point I will have to bust out my healthier recipes. But not today, my friends. Not today.

We had several friends over to watch rugby, and I decided it was time I learned how to make one of Alistair's favorite appetizers. I couldn't find puff pastry and ran out of time, so I used phyllo dough which was super difficult to use and reminded me of why I never use it. Regardless - they turned out quite tasty so I made them again the next day WITH puff pastry for this shoot.

WHAT TO BUY

olive oil 1/3 cup dried onions (fresh are okay too - I just prefer dried) 6 medium sage leaves 6 beer brats (or any other pork sausage) 1/4 cup breadcrumbs 1 tsp nutmeg Ready-made puff pastry Egg wash (egg and splash of milk or water)

HOW TO COOK

Saute onions and sage leaves with a little bit of oil for about 2 minutes or until onions are lightly browned (keep an eye on these - those onions brown super fast). Set them aside to cool and blot the excess oil with a paper towel.

Remove casings from sausage - just prick one end with a knife and they slide right off. I want to make an analogy for how they slide off, but everything I think of sounds dirty. Anyhoo - mix the meat, onions, sage, breadcrumbs and nutmeg together with your hands.

Put flour on whatever surface you're using (I generally have to use my large cutting board or wax paper because my cat's ass has literally been on every square inch of counter space. Every. Square. Inch. Especially when he gets the scent of sausage.) Roll the pastry out on the flour and set the sausage mix in the middle. Fold the pastry over and use the egg wash to seal it shut. Seal the joints extra well to keep the cat guessing. I've tried both ways - leave it all one big piece and cutting after cooking, or cutting first and then cooking. I definitely prefer cutting first - you get a lot more crispy, crunchy goodness in each piece that way. Slash the top of each piece with a sharp knife. Put them in a jelly pan (or something with sides on it - I didn't think of this and consequently got grease all over the bottom of my stove). Bake at 350F for 20-25 min until beautifully golden brown. Serve with Coleman's mustard.

Serves: 1 cat Time: 25 min plus 20 min prep

Lisa