Chicken Bacon And Cheddar Sausage Rolls Recipes

CHICKEN, BACON & CHEESE SAUSAGE ROLLS

Steps:

• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
• Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half.
• Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry.
• Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through.
• Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.
• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
• Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry. Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.

CHICKEN, BACON AND CHEDDAR SAUSAGE ROLLS

Steps:

• Combine chicken, breadcrumbs, cheddar, bacon, onion, apple, carrot, parsley and chutney in a large bowl, season generously with salt and pepper and knead with clean hands until sticky.
• Cut pastry sheets in half. Shape meat into logs along the centre of each piece of pastry, brush one edge with egg wash and firmly roll pastry over the meat, pressing to enclose edge. Cut each length into 4 sausage rolls.
• Arrange sausage rolls on a baking paper lined tray, brush with remaining egg wash and sprinkle with seeds. Bake at 200°C for 25 minutes until golden brown and cooked through. Serve warm with extra tomato relish.

HOMEMADE CHICKEN & BACON SAUSAGES

Steps:

• Combine all ingredients in a small bowl and mix well.
• Run all ingredients through a meat grinder, return to bowl and mix again.
• Refrigerate for 30 minutes or so (optional).
• Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
• Cut into desired serving size.
• Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.

BACON & CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.