California Farm Fresh Sausage Bread Rolls

Name: California Farm Fresh Sausage Bread Rolls
Total time: 5100 s
Yield: 2 people, 16 rolls, 8 luncheons
Cuisine: American
Ingredients: Pound ground pork; Pound lean ground beef; 4 Tbs panko breadcrumbs; Tsp salt, tsp pepper, tsp nutmeg, tsp paprika powder; 2 eggs; Cup bread flour; 3 Tbs unsalted butter; Tsp yeast; 2 tsp sugar; 1/2 cup milk

Hobby Horseman @HobbyHorseman

California, United States

Fresh Ground pork/beef mix wrapped in home made dough, baked into delicious rolls.

Hobby Horseman @HobbyHorseman

California, United States

Fresh Ground pork/beef mix wrapped in home made dough, baked into delicious rolls.

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Ingredients

1 hour prep, 25 minute bake

2 people, 16 rolls, 8 luncheons

Poundground pork
Poundlean ground beef
4 Tbspanko breadcrumbs
Tspsalt, tsp pepper, tsp nutmeg, tsp paprika powder
2eggs
Cupbread flour
3 Tbsunsalted butter
Tspyeast
2 tspsugar
1/2 cupmilk
Equipment: Baking sheet, parchment paper, rolling pin, brush
Cost: meat $3, dough, other $1, per sausage 25 cents

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Steps

1 hour prep, 25 minute bake

1

Roll lean ground beef thin and flat on cutting board, sprinkle breadcrumbs and spices over. Crumble ground pork on top, roll flat on top of beef. Press together into large meatball, kneed well, roll into 16 meatballs, 1/4 cup each. Squeeze ball in the palm of your hand till sausage shaped. Let rest.
2

Make elastic bread dough from flour, butter, yeast, sugar, salt, milk, egg. Knead ten minutes in breadmaker or by hand. Roll into 16 dough balls, lay on parchment paper, cover with kitchen towel, let rise till double.
3

Squeeze meatballs into firm thin sausages in the palm of your hand. Flourdust cutting board, roll doughballs into rounds, 2” longer than sausages. Wrap ends of dough over meat. Brush one side of dough with whipped egg, roll, overlap and seal shut. Lay seal down on parchment paper on baking sheet. Brush top of dough with whipped egg to glaze.
4

Preheat convection oven to 400F degrees, bake sausage rolls 25 minutes. Serve warm or cold or freeze 2 per freezer bag. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 15, 2022 19:20

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.