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Dumpling-flavored sausage rolls – a party snack from Nerds with Knives

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Dumpling-Style Sausage Rolls will kick your game day snacks into high gear. Flaky, buttery puff pastry encasing juicy sausage seasoned with everything that makes Chinese dumplings so delicious; garlic, ginger, chili and scallions.

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Reading: Dumpling-flavored sausage rolls – a party snack from Nerds with Knives

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here ’ s the floor behind these dumpling-flavored sausage rolls. We had friends over at Christmas, and while serving up a plate of pigs-in-a-blanket, my friend pointed to them and said “ Hey, what do you British call those ? Isn ’ metric ton there a crazy, funny story name you have for those ? ” I was momentarily nonplussed as, a ) we normally DO have a crazy, funny diagnose for things, but boron ) I had no idea what else we might call them, having been out of the country, and consequently the loop, for about twenty years. ( “ Her Majesty ’ s Tiniest Corgis ” ? “ Cheeky Blinders ” ? Answers on a postcard, please. )
A brief research school term reminded me that Brits traditionally reserve the term “ pigs in blankets ” for belittled, un-cased sausages ( which we call chipolatas ) wrapped in bacon, not puff pastry, and that they ’ re a Christmas staple. ( I then asked both my siblings to confirm this and they went straight for the sausage-in-pastry option rather, which, honestly, helps NOBODY. )
But while this post is about sausages in puff pastry, we ’ rhenium not making pigs in blankets. We ’ re making blimp rolls. And we ’ rhenium making them dumpling-flavored – seasoned with ginger, garlic, scallions and chili. Buckle up !

Talking sausage

Though we ’ re seasoning the fill up with flavors you would find in Chinese-style dumplings, the concept and proficiency are 100 % british. The key to a actually good sausage roll, regardless of seasoning, is starting with truly good blimp. british sausages are truly quite different than what we normally find in american meat cases. Often called italian sausage, the product in most american kernel cases is coarsely grind, normally quite lean, and seasoned with garlic and fennel. Most british blimp is more finely ground, often has a breadcrumb filler ( called zwieback ) and is seasoned with sage .
More about british versus american blimp can be found in our military post and recipe for Scotch Eggs with a Perfect Runny Yolk. These can be partially assembled and stored at respective stages making party or bet on day a breeze. Look for our ‘ Make ahead Tips ’ below .
Ginger, garlic, scallions, soy, chili paste and Shaoxing wine give the filling a Chinese dumpling twist even though our sausage rolls are dumpling-flavored, we ’ re still basing them on British-style sausages. In order to mimic the texture of british sausage, we combine land pork with a bit of fattier breakfast blimp along with some panko breadcrumb. Whipping the assortment in a stand mixer or food processor creates the fine, springier texture we ’ rhenium looking for. The short snatch of sage and early herb from the breakfast blimp is meek enough not to overpower the gutsy dumpling-style flavorer we ’ ll be adding, but avoid using breakfast sausages that have added flavors like maple or brown sugar .

Making Dumpling-Flavored Sausage Rolls

Making dumpling-flavored sausage rolls isn ’ t hard at all, but it ’ sulfur worth going through the steps in some detail .
If your puff pastry is still in the deep-freeze, transfer it to the refrigerator so it will be defrosted in time. If you ’ re going to cook the blimp rolls right away, heat the oven to 400°F and set a rack in the middle. Line a rim baking tray with hydrofoil, parchment or a silicone mat .
Begin by adding the water, baking pop, salt and carbohydrate to the roll of a stand mixer and give it a promptly stir. If you ’ re using a food processor, mix those ingredients in a bowling ball and add it once the pork is in. The broil sodium carbonate helps the sausage retain moisture, so it will stay fat, and helps promote browning .

Add in the breakfast sausage, crunch pork and all the ingredients except for the scallions ( and chives, if you ’ re using them ). Turn the mixer on medium and let it beat until the mix becomes a undifferentiated paste. It will turn slightly lighter in color as it whips. This will only take about a infinitesimal. Scrape the bowl down ampere needed, then add the scallions and chives ( if you ’ re using them ). Turn the mixer on first gear just until fully mix, about 5 to 10 seconds .
If using a food central processing unit, pulse the concoction in one-second bursts until it reaches the coveted consistency, about 20 one-second pulses. Add the scallions and chives, and pulse a couple more times to mix them in. Cover the bowl with formative wrap and refrigerate the filling while you prep the boodle .

Now make the dough

immediately we ’ ll prep the dough. We used Pepperidge Farm which comes as 2 sheets, and only requires a little roll out to flatten out the seam. lightly dust flour over a solve open and set out a sheet of pastry. Dust the acme with flour and roll the pastry plane into a bombastic rectangle, roughly about 14 by 9-inches. Use a acuate knife or a pizza cutter to cut the sheet in half lengthwise, into two long strips. then do the same with the other sheet, so you have 4 strips entire. Take one one-fourth of the satiate mix and form it into a sausage down the middle of one pastry strip. Leave a cleanse edge on either side. repeat with the remaining fill and the other strips of pastry .

In a modest bowl, beat the eggs with 1 teaspoon water. thinly brush the egg wash over the exposed pastry on either side of the blimp. Fold the pastry over the woof, pressing the egg-brushed edges together to form a seal. Crimp the seam with a crotch to make surely it won ’ thyroxine rent open. reprise with the early pastry strips .
cold pastry is much easier to work with than room temperature, so it ’ s a good idea to place the rolls on a baking sheet and chill them before cutting .

Brush, sprinkle and bake

once they ’ rhenium coldness, brush the top and sides of the rolls with the testis wash and sprinkle over the sesame seeds. You can cut them any size you want but we found 1-inch pieces to be arrant for appetizers/party food. You ’ ll get about a twelve pieces out of each bankroll. Transfer them to the prepare bake sheet, leaving a little distance in between each one ( you may need 2 trays, or bake them in batches ). Bake them until the pastry is crispen and aureate and the filling is in full cooked, about 20 to 25 minutes .
We like to serve our dumpling-flavored blimp rolls with sweet chili sauce, for dipping .

Make Ahead Tips

Since we love to make these for a group, there are a few helpful tricks you can use to get it all done ahead of time and let you enjoy your party .
1 : You can make the blimp filling up to 24 hours ahead .
2 : the rolls can be chilled overnight, precisely cover the tray with formative wrap so they don ’ thymine dry out .
3: You can freeze un-baked sausage rolls prior to glazing with the egg wash. Cut the rolls into the desired size and freeze them on the baking tray for a few hours before transferring them to a freezer-safe bag or air-tight container. The sausage rolls can be frozen for three months. Defrost the sausage rolls on a baking tray in the refrigerator overnight, then brush with the egg, sprinkle with sesame seeds and bake.

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