Asian Sausage Rolls

Sausage Mixture:

1 pound ground pork sausage

1-1/2 Tablespoon finely chopped garlic

1-1/2 Tablespoon finely chopped fresh ginger

1-1/2 Tablespoon Chinese Hot Mustard

2 Tablespoons seasoned rice vinegar

1 Tablespoon light soy sauce

1 Tablespoon sesame oil

1 Tablespoon Chinese hot oil

1 8-oz can sliced water chestnuts, drained and chopped

2 Tablespoons Chinese parsley, chopped finely

1 Tablespoon chives, chopped finely

Sourdough Refrigerator Biscuit dough:

1 Tablespoon yeast

1/2 cup warm water

6 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon soda

1 teaspoon salt

3 Tablespoons sugar

1 cup cold unsalted butter

1 cup sourdough starter

2 cups buttermilk

Sausage Mixture:

Sauté the first 8 ingredients, breaking up the pork into very small clumps.

Then add the remaining ingredients and cool to room temperature.

Sourdough Refrigerator Biscuit dough:

Soften yeast in water.

Sift dry ingredients. Cut in butter. In separate container mix liquid ingredients together. Add to dry ingredients all at once and stir until just moistened. No longer.

Turn out onto a floured surface and knead a few times, adding just a little flour to keep the dough from sticking. Roll out to a thickness of one inch, cut into rounds 2 ½ inches in diameter, and place on a greased baking sheet with sides touching.

Refrigerate overnight, covered with plastic wrap, or bake right away in an oven pre-heated to 400 degrees for about 18 minutes.

Forming the Rolls: You can brush the tops of the biscuits with milk before baking to add a nice golden color to the finished product. Makes approximately 30 biscuits

Using Sourdough Refrigerator Biscuit dough, roll out a fistful of dough on a lightly floured surface to a thickness of about 1/4 inch. Cut rounds of about 2-1/2 inches. Then roll each round again to make it thinner still. Then place about a Tablespoon of the sausage mixture in the center of the dough. Gather up the ends and pinch to form a sealed ball. Place on a greased baking sheet. Before baking, brush each roll with an egg wash (one egg yolk plus two teaspoons of cream) and top with sesame seeds.  Bake in a 375 degree preheated oven for about 18 minutes, until nicely golden brown. Serve warm.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
This entry was posted in Appetizers, Recipes and tagged , , . Bookmark the permalink.

3 Responses to Asian Sausage Rolls

  1. Barbi says:

    Hello! I am on day 5 of my sourdough, since day 3 (after feenidg my starter for the first time) my starter has looked more like a sponge big and bubbly after 24 hours, I started to barely see the frothy bubbles on day 4 a few hours after feenidg it, so I put it in the fridge and made my sponge today. I think I may have done it too early.It has only been 5.5 hours but it is looking frothy like it should have before the sponge.I plan on waiting a few more hours and trying to make my bread anyway, to see how it turns out. but do you have any idea if and what I may have done wrong? so I can do it right next time.did I make my sponge too early?

    • Laurie Anderson says:

      Barbi,

      There are two books that I found very helpful in learning about sourdough. They are the La Brea Restaurant Bakery Book and Tartine. A very helpful tip I found in Tartine was that if you want to know if your sourdough is ready to use you should take a spoonful and drop it into some lukewarm water. If it floats, it’s ready to use. If it sinks, it’s not.

      • Laurie Anderson says:

        I would suggest that you consult some books with great detailed instructions on how to build and maintain sourdough. It would really take too long to go into here. Take a look at Tartine Bread. It’s a great resource.

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