Sausage Phyllo Rolls Recipes

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SAUSAGE PHYLLO ROLLS

My brother shared his recipe for appetizer rolls with me years ago, and they've been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. -Katty Chiong, Hoffman Estates, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 4-1/2 dozen.

Number Of Ingredients 15



Sausage Phyllo Rolls image

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.

Nutrition Facts : Calories 50 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

3/4 pound bulk Italian sausage
1 small onion, chopped
1 celery rib, chopped
1/2 cup chopped fresh mushrooms
2 garlic cloves, minced
1/4 cup chopped walnuts
1/4 cup dried cranberries or raisins
1/2 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
20 sheets phyllo dough (14x9 inches)
1/2 cup butter, melted
1-1/3 cups fresh baby spinach
1/4 cup julienned roasted sweet red peppers
1 egg, lightly beaten

SAUSAGE ROLLS

An easy Sausage Rolls recipe

Provided by Darren McGrady

Categories     Pork     Appetizer     Bake     Cocktail Party     Wedding     Meat     Sausage     Shower     Engagement Party     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls

Number Of Ingredients 7



Sausage Rolls image

Steps:

  • Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
  • Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
  • Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.

1 1/2 pounds good quality pork sausage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
1 (17-ounce) package frozen puff pastry, thawed
2 eggs beaten

SAUSAGE ROLLS

Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.

Provided by David Tanis

Categories     dinner, lunch, sausages, main course

Time 2h

Yield 24 sausage rolls

Number Of Ingredients 16



Sausage Rolls image

Steps:

  • Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
  • Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
  • Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
  • Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

2 cups/250 grams all-purpose flour, more for dusting
1/2 teaspoon salt
4 tablespoons/50 grams pork lard
4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes
1/2 cup /118 milliliters ice water
2 pounds/900 grams pork shoulder, not too lean, ground coarse
2 teaspoons kosher salt
1/2 teaspoon black pepper
Pinch of cayenne
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon mace
2 teaspoons chopped thyme
2 tablespoons chopped sage
2 tablespoons chopped parsley
1 egg, beaten, for egg wash

SAUSAGE PHYLLO ROLLS

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

Provided by smcsf11

Categories     < 60 Mins

Time 58m

Yield 16 rolls, 8 serving(s)

Number Of Ingredients 9



Sausage Phyllo Rolls image

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
  • Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
  • Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.

Nutrition Facts : Calories 236.3, Fat 11.3, SaturatedFat 4.7, Cholesterol 30.3, Sodium 660.7, Carbohydrate 23.9, Fiber 1.3, Sugar 2.2, Protein 9.8

nonstick cooking spray
1 tablespoon olive oil
1 (6 ounce) package cremini mushrooms, finely chopped
1 onion, finely chopped
1/2 teaspoon salt
1/2 lb hot Italian turkey sausage
2 ounces cream cheese
1/2 cup shredded cheddar cheese
16 sheets phyllo dough

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