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Asian Sausage Rolls Appetizer
Think football nights.
Recipe courtesy of Shelburne Inn & China Beach Retreat
Ingredients
- 1 lb.ground pork sausage
- 1 1/2 Tbs. finely chopped garlic
- 1 1/2 Tbs. finely chopped fresh ginger
- 1 1/2 Tbs. Chinese Hot Mustard
- 2 Tbs. seasoned rice vinegar
- 1 Tbs. light soy sauce
- 1 Tbs. sesame oil
- 1 Tbs. Chinese hot oil
- Saute the above mixture, breaking up the pork into very small clumps.
- Then add the following ingredients and cool to room temperature.
- 1 8-oz can sliced water chestnuts, drained and chopped
- 2 Tbs. Chinese parsley, chopped finely
- 1 Tbs. chives, chopped finely
Preparation
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.
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.
