Pig-in-blanket and sausage rolls
24 ounces of unbleached flour 4 ounces each of whole wheat and rye, 32 ounces total flour 22 ounces of liquid consisting of one egg 12 ounces of milk and the balance as water, tablespoonful of salt and of yeast. that made the dough. Enough to wrap 3 1/2 pounds of sausage. I had five pounds mixed in five flavors The Polish didn't get into the mix and only a half pound of the longansia made the cut.
Ross- tightwad home cook
I have since given a couple of pounds of this to friends that were going to visit extended family. I am told that it has been received with great enthusiasm. I believe that the product has good marketing potential. The individual pieces are about 2 ounces with approximately equal parts sausage and bread.
Ross- tightwad home cook
Hi Ross,
Is it not amazing how much endless opportunity there is? Maybe with a bit of marketing you could grow this in to a side venture?
Combined with the "quick food" appeal, the bread dough with meat stuffing is unique, I can understand that your extended family received this with great enthusiasm.
Tomorrow I have family visiting, and am going to make some breakfast sausage today but without the casing to your idea of just pressing through the stuffing tube. I'll separate them with plastic wrap to refrigerate, then fry some up in the morning.
The left over I will freeze and then vacuum pack into portions so the round meat is not flattened.
Is it not amazing how much endless opportunity there is? Maybe with a bit of marketing you could grow this in to a side venture?
Combined with the "quick food" appeal, the bread dough with meat stuffing is unique, I can understand that your extended family received this with great enthusiasm.
Tomorrow I have family visiting, and am going to make some breakfast sausage today but without the casing to your idea of just pressing through the stuffing tube. I'll separate them with plastic wrap to refrigerate, then fry some up in the morning.
The left over I will freeze and then vacuum pack into portions so the round meat is not flattened.
Ron
Hi Ross,
Based on your earlier suggestion to make "sausage without casing", I ground 2.5 lbs Pork Butt on Saturday night and used a Breakfast link spice combination from a recipe I found some time back. (I can post the recipe tonight when I'm on my home computer)
Using some parchment paper that I cut in strips, I extruded the mixture through my Vertical stuffer, froze them that night and then fried some samples after defrosting yesterday morning. They kept their shape perfectly; I asked my daughter and her husband to criticize the flavor. I felt the salt was a little on the shy side and they agreed, but just adding a little more salt.
Otherwise they worked out perfect, and make a good part of any breakfast.
Your method is a keeper, quick, easy and economical.
Based on your earlier suggestion to make "sausage without casing", I ground 2.5 lbs Pork Butt on Saturday night and used a Breakfast link spice combination from a recipe I found some time back. (I can post the recipe tonight when I'm on my home computer)
Using some parchment paper that I cut in strips, I extruded the mixture through my Vertical stuffer, froze them that night and then fried some samples after defrosting yesterday morning. They kept their shape perfectly; I asked my daughter and her husband to criticize the flavor. I felt the salt was a little on the shy side and they agreed, but just adding a little more salt.
Otherwise they worked out perfect, and make a good part of any breakfast.
Your method is a keeper, quick, easy and economical.
Ron
Casings can be expensive and if we don't need them why use them. I use freezer paper for catching the extrusion as it comes out. I was picking up 20 inch long sections that were just cold but not frozen. Hold both ends and a point in the middle and I could move it from paper to bread dough.
Ross- tightwad home cook