← Back to Search Results
baking, poaching American, Scottish
Sausage Rolls

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These rolls have a Scottish background but have been served in this country for generations. Superb when hot from the oven and even good when reheated.

Ingredients

  • 12 to 18 small pork sausages
  • White wine and water
  • Dijon mustard
  • 1 recipe Cream Cheese Pastry
  • 1 egg beaten with 1 tablespoon water

Directions

Poach the sausages in 2 frying pans in half white wine and half water for about 10 minutes. Drain on absorbent paper and cool. Using half the pastry at a time, roll out on a lightly floured board into a square or rectangle about ¼ inch thick. Cut into smaller rectangles with a knife or pastry wheel, making each rectangle slightly longer than the sausage. Spread each rectangle with mustard to your taste, place a sausage on it, and roll it up. Place seam side down on a baking sheet. Brush with beaten egg. Bake in a 450-degree oven 10 minutes. Reduce heat to 350 degrees and continue baking 10 more minutes or until the pastry is nicely browned. These rolls are good hot or cold. They can be made in advance, wrapped in moisture proof, vapor proof freezer bags, and baked on the day you plan to use them.


© 1972 James A. Beard
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 sausage roll, total of 18 rolls for the recipe. Nutritional information is based on 18 oz of pork sausage, 1/4 cup of wine, 2 tablespoons of Dijon mustard, but does not include Cream Cheese Pastry. For nutritional information on Cream Cheese Pastry, please follow the link above.

92kcal (5%)
5mg (1%)
0mg (0%)
8mcg RAE (0%)
77mg
5mg
5g
0g
0g
0g
32mg (11%)
201mg (8%)
3g (13%)
8g (12%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?