SAUSAGES IN HOMEMADE BLANKETS
FOR THE DOUGH:
3/4 cup lukewarm water
1 teaspoon sugar
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons olive oil
1/4 cup whole milk, heated to lukewarm
2 teaspoons coarse salt
2 1/4 to 2 1/2 cups all-purpose flour, plus more for sprinkling
FOR THE SAUSAGES:
4 sweet Italian chicken or turkey sausages (14-16 ounces total)
olive oil for drizzling
4 ounces (4 thick slices) provolone cheese
mustard (for serving)
TO MAKE THE DOUGH:
Combine the water and sugar in a large bowl. Sprinkle the yeast over the water and let it sit for 5 minutes, or until bubbly.
Stir in the oil, milk and salt. With a wooden spoon, stir in the flour 1/2 cup at a time, mixing well between each addition. When the mixture comes together to form a dough, turn it out of the bowl and set it on a lightly-floured counter.
Knead the dough, adding more flour, if necessary, until it is smooth. Oil a bowl and add the dough. Turn it over in the oil to coat it on all sides. Cover the bowl with plastic wrap and set in a warm place to rise for 1 1/4-1 1/2 hours, or until it doubles in bulk. Meanwhile, prepare the sausages.
(If you're not ready to bake the sausages, punch down the dough, shape it into a small ball, cover and refrigerate for up to 1 hour.)
WHEN READY TO BAKE:
Set the oven to 400 degrees F. Lightly grease a rimmed baking sheet.
Put the sausages in a baking dish and prick them well all over. Drizzle them with oil.
Roast them for 35-40 minutes, turning them halfway through cooking, or until they are cooked through. Leave the oven on. Set the sausages aside to cool.
On a lightly-floured counter, punch down the dough and divide it into 4 even pieces. Shape each piece into a ball and flatten with the heel of your hand. Set them aside, loosely covered with a cloth, while you roll one out.
Roll one piece of dough into a 6-by-8-inch oval. Place a slice of cheese in the center of the oval and set a sausage on top, lengthwise on the oval.
Fold the short edges of dough up onto the sausage. Then roll the sausage in the dough like a jellyroll until you have a bundle. Pinch the seam closed. Place the dough on the baking sheet, seamed-side down.
Continue rolling until all the sausages and pieces of dough are used.
Bake for 30-35 minutes, or until the crust is firm and golden- brown. Serve with mustard.
Servings: 4
Source: The Way We Cook by Sheryl Julian and Julie Riven
FOR THE DOUGH:
3/4 cup lukewarm water
1 teaspoon sugar
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons olive oil
1/4 cup whole milk, heated to lukewarm
2 teaspoons coarse salt
2 1/4 to 2 1/2 cups all-purpose flour, plus more for sprinkling
FOR THE SAUSAGES:
4 sweet Italian chicken or turkey sausages (14-16 ounces total)
olive oil for drizzling
4 ounces (4 thick slices) provolone cheese
mustard (for serving)
TO MAKE THE DOUGH:
Combine the water and sugar in a large bowl. Sprinkle the yeast over the water and let it sit for 5 minutes, or until bubbly.
Stir in the oil, milk and salt. With a wooden spoon, stir in the flour 1/2 cup at a time, mixing well between each addition. When the mixture comes together to form a dough, turn it out of the bowl and set it on a lightly-floured counter.
Knead the dough, adding more flour, if necessary, until it is smooth. Oil a bowl and add the dough. Turn it over in the oil to coat it on all sides. Cover the bowl with plastic wrap and set in a warm place to rise for 1 1/4-1 1/2 hours, or until it doubles in bulk. Meanwhile, prepare the sausages.
(If you're not ready to bake the sausages, punch down the dough, shape it into a small ball, cover and refrigerate for up to 1 hour.)
WHEN READY TO BAKE:
Set the oven to 400 degrees F. Lightly grease a rimmed baking sheet.
Put the sausages in a baking dish and prick them well all over. Drizzle them with oil.
Roast them for 35-40 minutes, turning them halfway through cooking, or until they are cooked through. Leave the oven on. Set the sausages aside to cool.
On a lightly-floured counter, punch down the dough and divide it into 4 even pieces. Shape each piece into a ball and flatten with the heel of your hand. Set them aside, loosely covered with a cloth, while you roll one out.
Roll one piece of dough into a 6-by-8-inch oval. Place a slice of cheese in the center of the oval and set a sausage on top, lengthwise on the oval.
Fold the short edges of dough up onto the sausage. Then roll the sausage in the dough like a jellyroll until you have a bundle. Pinch the seam closed. Place the dough on the baking sheet, seamed-side down.
Continue rolling until all the sausages and pieces of dough are used.
Bake for 30-35 minutes, or until the crust is firm and golden- brown. Serve with mustard.
Servings: 4
Source: The Way We Cook by Sheryl Julian and Julie Riven
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!