The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dabrownman's picture

Karin had a great post for Dan Lepard's brat filled Stilton cheese puff paste appetizers here:

Dan Lepard's Stilton Crust Sausage Rolls - My First Bake of 2013


We used half Johnsonville Hot Italian sausage and half Jimmy Dean Sage breakfast sausage in place of brats.  We cooked them together in a skillet, as Breadsong suggested, to try to reduce the fat as much as we could.


We also decided to bake them on their side so that any fat could drain though instead of onto the puff paste below.  This allowed the paste to puff up nicely all around the sausage.


In order to get the cooked sausage to hold itself together in a log, we added some grated aged white cheddar cheese to it while it was still warm and then rolled it into a log using plastic wrap before refrigerating  – it worked.


We rolled the puff paste out thinner than normal like Karin and put grated asiago cheese on it, instead of blue cheese, and then folded it over to make a double thickness with the cheese inside. 


The cooled sausage log was put on top of the puff paste with some slices of brie cheese and then the puff paste was folded over the top and the edges crimped with a fork before refrigerating.


Once cooled, the log was sliced into 6 pieces and the slices were placed on parchment meat side up.  After egg washing additional grated cheese, this time 6 Italian cheese blend, was placed on the meat circles like topping a pizza.


Into a 400 F convection oven it went for 25 minutes and rotated  90 degrees every 6 minutes until golden.

Yummy,Yummy, Yummy…….Thanks Karin – No Hemps seeds in mine either - so I served them on the side!

dablues's picture


July 6, 2011 - 12:04pm -- dablues

I'm not sure if I'm posting in the right place.  Hope so.  Does anyone know of a online source that sells skins for stuffing sausage.  Since I've never bought them online before, am looking for a place that is reliable.  I can't find them in Athens, GA.  I thought they would be easy to find.  I had no problems when I lived in NY.  I could purchase them at our local supermarket.  Also, if anyone makes their own sausage, do you use the real or synthetic skins?  Thanks in advance for any help I can get.

Subscribe to RSS - sausage