Blog Post
Article posted on Nov 8
Chef Fo0bar presents: Sausage Roll Prerelease
- Posted by Ryan Finnie on November 8, 2009, 8:29 pm
Most of the dishes I've presented here have turned out well. However, I thought I'd document a dish that didn't work out the best, but still has potential for improvement. A culinary beta, as it were.
A discussion about "sausage rolls" started in IRC this evening. Sausage rolls are pretty simple, just sausage and seasonings inside a dough wrapper, and are popular in the UK, Ireland and Australia. I decided to try my hand at a variation, as a single sausage loaf, designed to be cut into slices and served.
I took a tube of crescent rolls, but instead of pulling them apart into triangles, I left the sheet of dough intact. I then spread a pound of Jimmy Dean "sage sausage" (you can use regular sausage, with some sage rubbed into it) over the dough, leaving some room on the sides and top. I then rolled the dough and sausage into itself, much like a cinnamon roll. Crimp the top and ends, patch up any exposed areas of dough, and put into a 350 degree oven for 30 minutes. I always leave a baking stone inside my oven, and put the mega-roll directly on the stone.
This was the result. I pulled the loaf after 25 minutes, and you can tell it was still a little pink in the middle. But another 5 minutes in the oven cooked it all the way through. I really liked the flaky outer crust, but the inner dough pooled in the middle, and was... well, doughy. It wasn't the consistency I was expecting.
It was certainly edible, but next time I'll make a few changes. Namely, instead of one rolled loaf using the entire sheet of crescent roll dough, I'll split into 4 quarters, still leaving the diagonal perforations connected. That way there is no inner dough, and the result will be a more consistent baking experience. But again, overall I liked the idea of using crescent roll dough, and baking directly on a baking stone turned out well.
- 1 Comment
- Posted in Chef Fo0bar Presents
If you remember/liked the sausage bread from Not By Bread Alone you might try this:
1. Saute the sausage until just shy of done.
2. Add shredded cheese (mozz, cheddar or provolone)
3. Then put in the flattened crescent rolls and bake
The sausage will hold together because of the cheese and will be cooked through because of the pre saute. Often with meat with a crust around it you have to cook it so long to get the meet done that the crust burns.