Sausage Rolls With Honey Mus­tard Dip

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 30 min­utes

To­tal time: 1 hour

Makes: about 64 pieces

Hot Ital­ian sausages give th­ese mini sausage rolls ma­jor kick, but you can use mild if you pre­fer. Stash ’em in your freezer for last-minute guests.

Sausage Rolls:

¼ cup fresh bread crumbs

2 eggs

¼ cup milk

340 g hot Ital­ian sausages, cas­ings re­moved half onion, minced

1 clove gar­lic, minced

½ tsp each fen­nel seeds and dried oregano sheets frozen but­ter puff pas­try, thawed

Honey Mus­tard Dip:

¼ cup hot mus­tard

2 tbsp liq­uid honey

Sausage Rolls: In bowl, mix to­gether bread crumbs, 1 of the eggs and the milk un­til smooth; let stand for 5 min­utes. Us­ing hands, mix in sausages, onion, gar­lic, fen­nel seeds and oregano just un­til com­bined. Cut each pas­try sheet length­wise into thirds. Us­ing pip­ing bag fit­ted with ¾-inch plain tip, pipe sausage mix­ture along

1 long edge of each. Whisk re­main­ing egg with 2 tsp wa­ter; brush along op­po­site edge. Start­ing at sausage-mix­ture side, roll up; cut into 1½-inch pieces. 3 Ar­range, seam side down, on parch­ment pa­per–lined rimmed bak­ing sheet; pierce top of each with knife. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; freeze for up to 2 weeks. Thaw in re­frig­er­a­tor be­fore con­tin­u­ing with recipe.) Bake in 425°F oven un­til golden, about 18 min­utes. Honey Mus­tard Dip: In small bowl, whisk mus­tard with honey; serve with sausage rolls. per piece: about 67 cal, 2 g pro, 4 g to­tal fat (2 g sat. fat), 5 g carb (trace di­etary fi­bre, 1 g sugar), 13 mg chol, 97 mg sodium, 22 mg potas­sium. % RDI : 1% cal­cium, 3% iron, 1% vit A.

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