Tag Archive | Pub Food

Recipe: Sausage n’ Bacon Roll

Sausage n' Bacon Roll

Sausage n’ Bacon Roll

This was a recipe inspired by my husband. He envisioned a pub sausage wrapped in bacon and covered in a biscuit. I used Italian sausages, bacon, cheese, and my biscuit mix to create exactly what he wanted. So, try our sausage n’ bacon roll and let me know what you think of our new creation!

Ingredients:

2 Tbs Vegetable Oil
4 Sausages
4 Slices of Bacon
2 1/4 c Bisquick
2/3 c Milk
1 c Cheddar Cheese, shredded

Instructions:

Preheat oven to 450°. Heat oil in a skillet over medium heat. Add sausages and brown on all sides. Cover the skillet and cook sausages for about 10 minutes. Meanwhile, mix Bisquick and milk in a bowl. Roll the dough out and create 4 squares that could cover the sausage (size depends on your sausages). Transfer squares to a baking sheet. Spread cheese over each dough square. Back to your sausage. Wrap each sausage in bacon and keep in place with toothpicks. Return the bacon wrapped sausage to the pan and cook until the bacon is well browned and crispy. Once they are ready, remove the toothpicks and place on a dough square. Roll the dough around the sausage and pinch the ends to completely surround the sausage, and bacon, with cheese and dough. Bake for 15 minutes or until golden brown. Serve with your choice of condiments. I picked ketchup and my husband had his homemade horseradish mustard.

Raw Sausage Cooked sausage Dough squares Dough squares with cheese Bacon wrapped Sausage Assembly time Sausage n' Bacon Roll Ready for the oven All Cooked Add mustard Sausage n' Bacon Roll

Adventures in Pub Food

My husband loves pub food and lately we have been trying to make some of it at home. Not only does it get expensive to eat out, it’s also harder with little man. Though the big plus is that I get to expand my cooking skills and gain confidence. Also, what guy wouldn’t want to take leftover Bangers and Mash to work in his lunch tomorrow?

So, here’s my recipe for Bangers and Mash:

Bangers and Mash

Bangers:2 Tbs Oil
8 Sausages

Mash:
2 lb. Potatoes (pealed and cut into large chunks)
1 Stick butter
6 Tbs milk

Gravy:
1 medium onion, diced
1 can Cream of Mushroom Soup
1 cup Chicken Stock
1 tablespoon cornstarch
1/2 cup sour cream

Bangers:
Heat oil in a skillet (with a lid) and add the sausages. Turn them often to brown on all sides. Once they are brown, pour in some water (about a 1/2 cup) and let it simmer with the lid on until thoroughly cooked. This takes around 20 minutes. I always use a thermometer to make sure my meats are cooked. We are looking for 170`. Once they are all done, remove from pan and keep warm.

Mash:
Boil potatoes (pealed and cut into large chunks) in lightly salted water until done. This is when a fork easily sticks in them and breaks them apart. Around 20 minutes total. Drain the potatoes and mash them in the pot. I use a Danish Dough Whisk for this since I have no potato masher. But, my whisk is one of my favorite kitchen tools. After they are mashed, toss in the stick of butter and mash some more, then pour in the milk and whip it all up.

Gravy:
Add onion and cream of mushroom to the skillet (where you cooked your sausage or in their own with some oil in it first) and cook until it gets a little color. Pour in chicken stock. Reduce to about half (maybe 15 minutes). In a small bowl, stir the cornstarch and sour cream together then stir the mixture into the skillet. Cook over low heat until thickened but do not boil.

Assembly:
Place a nice heap of mashed potatoes on your plate, top with a sausage and pour some great gravy over the whole lot of it. Enjoy with your favorite beverage. For my husband, it’s a nice lager.