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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