June 25, 2011

Food Network Cooking Challenge

This month's Food Network Cooking Club Challenge was inspired by the latest episode of Top Chef Canada where the contestants were challenged to make a quick fire dish using President's Choice products.

The cooking club challenge was to make a dish using one of five P.C products. The first product was Smokin' Stampede Beer and Chipotle Barbecue sauce. Mike swears by this stuff and it tastes amazing on hamburgers, sausages, and anything barbecued:

The second product I use regularly is PC Blue Menu Memories of Szechwan Spicy Peanut Satay Sauce. Every time I make stir fried vegetables or any kind of stir fry inspired dish I use this sauce. We have about three bottles of this in our pantry.

The product I decided to use for the challenge was PC Butter Puff Pastry. I had some beautiful sausage from our local market, so I decided to make the British classic, sausage rolls. These are not to be mistaken with the American "piggies in a blanket," which are hotdogs in croissant rolls. Sausage rolls are basically ground sausage and breadcrumbs rolled in puff pastry. They make a great appetizer and are easy to make for a party or gathering.

I had also never used puff pastry before, so I was curious as to what it was like to work with.

Sausage Rolls 


1 sausage, thawed
1 box of PC Butter Puff Pastry
1 onion
1 tbsp butter
Handful of sage leaves
Handful of breadcrumbs
1 egg, beaten with a dash of milk
Dijon mustard if desired


The first step is to make the filling for the rolls. Sautee an onion in about a tbsp of butter for about 10 minutes. Add a handful of fresh or dried sage leaves. Cook for another 5 minutes until the mixture has browned. Let cool for a few minutes.
Cut the casing off of the sausage and put the filling into a bowl. Add a handful of breadcrumbs and the onion mixture.
Lay the puff pastry out and roll it out a bit. Cut out strips that are big enough to roll over the filling once. Brush the pastry with the egg wash. At this point, you can squeeze a bit of dijon mustard onto the pastry if you would like.
Roll out the sausage filling in your hands to form a sausage-like shape. Lay the filling down, then wrap the pastry over the filling and press down the edges to seal. Brush the top of the pastry with the egg wash.

Put the rolls in the fridge for a few minutes to cool. Take the rolls out and cut into your desired shapes.
Bake at 350 degrees for 25-28 minutes. I prefer mine crispy and a bit brown so I left them in a few minutes longer, but 25 minutes will get them cooked perfectly.

These were simple to make and tasted a hundred times better than frozen appetizer sausage rolls. The fresh, good quality sausage really made a difference, and the puff pastry was easy to roll out and handle.

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