Sausage Profiteroles Recipes

CHRISTMAS SAUSAGE ROLL WREATH

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
• Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
• Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
• Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
• Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
• Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
• Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
• To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

SAUSAGE PROFITEROLES

Steps:

• Heat oven to 350 degrees. Cut pepper into half-inch squares, and set aside. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and garlic, and cook until translucent, about 7 minutes. Add sausage, breaking the meat into small pieces with a spoon. Cook until sausage is cooked through, about 8 minutes.
• Slice the cream puffs crosswise. Spoon about 1 teaspoon of sausage filling into the bottom half, add a piece of red pepper, then replace the top half. Transfer the profiteroles to a baking sheet, place in the oven, and bake until warm, about 2 minutes. Garnish each with a parsley leaf, and serve immediately.

PROFITEROLES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

17 BEST SAUSAGE CASSEROLES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sausage casserole in 30 minutes or less!

PROFITEROLES WITH RICOTTA MASCARPONE

Steps:

• Preheat the oven to 375 degrees F.
• Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes.
• Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
• Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely.
• Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid.
• Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve.