Savory Sausages Recipes

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SAVORY SAUSAGE ROLLS



Savory Sausage Rolls image

Make and share this Savory Sausage Rolls recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 1h

Yield 8 sausage rolls, 4 serving(s)

Number Of Ingredients 19

1/4 lb ground pork, lean
1/4 lb ground lamb, ground veal or ground turkey,lean
1 small onion, diced
2 -3 ounces shredded suet (, use less if your meats are very fatty)
2 -3 ounces fresh breadcrumbs
1/4 lemon, zest of
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon grated nutmeg
1/2 tablespoon fresh mixed herbs, , chopped
1/2 teaspoon fresh sage, chopped
seasoning
1 egg, beaten
plain flour (for coating)
8 ounces frozen puff pastry, thawed in accordance with manufacturer's instructions
8 ounces sausage meat
plain flour
milk (to glaze)

Steps:

  • ----SAUSAGEMEAT FILLING----.
  • Put the first 13 ingredients into a large bowl and mix well.
  • Add the egg and mix again with a fork until everything is thoroughly combined.
  • ----SAUSAGE ROLLS----.
  • Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
  • Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
  • The rolls should be about ¾ inch in diameter.
  • Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
  • Seal the long edges (optional) together by flaking.
  • Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
  • Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
  • Can be served hot or cold, as appetizers or part of a main course.

SAVORY SAUSAGE STUFFING



Savory Sausage Stuffing image

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 2h30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13

1 pound sage pork sausage
1/2 cup butter, cubed
1/2 pound fresh mushrooms, finely chopped
6 celery ribs, finely chopped
2 small onions, finely chopped
2 garlic cloves, minced
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional

Steps:

  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

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