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Bread wrapped sausage snack sticks from start to finish

January 21, 2012
2:08 pm

Ross

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December 14, 2010

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I made these for the table at church tomorrow. The complete recipe is in the link. The next time I make them I will reduce the fat trim from 37 percent to about 30 percent and increase the lean meat by the same porprotion. http://www.wedlinydomowe.pl/en…..=6978#6978

January 21, 2012
3:03 pm

aprilejoi

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January 9, 2011

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Well done. You make it look simple and your finished product was much prettier than mine. I really like the dough recipe and i will definately use it next time.

January 21, 2012
4:06 pm

Ross

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When you first make the sausage it is very sticky but if you chill it uncovered in the fridge over night and also chill the dough it is all much easier to work with.

January 22, 2012
2:40 am

bonita

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June 1, 2010

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Ross, another way to avoid the stickies–chill the sausage, brush with egg white, roll in flour. If you also egg wash the 'inside' of the bread roll, this has the added advantage of helping the sausage and bread to adhere to one another–making very pretty slices!

January 22, 2012
9:09 am

Ross

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Thanks Bonita, I will try that on the next batch. The sausage shrinks a bit as the fat cooks out.