I accidentally bought sausage meat instead of sausage links from freshdirect recently. In a quest to figure out what to do with it, I ended up creating this recipe.
Its loosely based it on the best parts of a few other similar recipes and adjusted to my needs/tastes. I wanted something that both used the meat, and had a large vegetable component, and could be frozen.
I had originally planned to use puff pastry, and to roll them as big logs and cut them apart before baking, but unfortunately I could not find puff pastry at my local grocery, so I used phyllo dough instead. I think that actually will cut the calories quite a bit since puff pastry is full of butter and I used cooking spray on the phyllo dough instead. (It tasted fine by the way, although some butter lovers may still wish to substitute all the spray for melted butter.)
If you wanted to make this dish lower calorie, consider using chicken sausage, or ground chicken. To make vegetarian, consider using meatless sausage crumble and a little more cheese.
So here it is!:
CraftySummer’s Sausage and Veggie Rolls
3 sweet potatoes, coarsely chopped
2 carrots, chopped in half
2 stalks celery, chopped in half
12 oz. white mushrooms, sliced
2 medium onions, finely chopped
6 gloves garlic, chopped in half
3 large stalks kale
1 lb. sausage meat (I used sweet Italian pork)
½ cup cheddar cheese, shredded
1 package phyllo dough (I used one roll of phyllo dough, another roll left over. In future I may use two sheets per roll instead for a thicker and more managable roll.)
non stick spray
salt and pepper
1. Boil water in a medium/large pot. Add sweet potatoes, carrots and celery, boil until potatoes are soft and fully cooked. Drain, and put all through the food processor. Put more water on to boil. Boil 3 kale stalks until mostly soft, and add to food processor. Puree all together and add to large mixing bowl.
2. While doing the first step, add a tablespoon or two of olive oil to a large frying pan and heat. Add garlic and onion and cook a few minutes, stirring. Add mushrooms a cook a few more minutes, until everything is soft. Set aside to cool.
3. Add a little more oil to the frying pan and cook sausage meat with some salt and pepper until browned and completely cooked. Add to the veggie mix in the mixing bowl and stir.
4. Put the onion mix in the food processor and puree, then add to veggie mixture. Stir.
5. Taste, and add more salt and pepper to taste. (This must be done before you add the egg!)(You may wish to add other herbs and spices if you have them handy, although I found the variety of ingredients to be so flavorful as to not need any other spices. But if I had been able to find fresh basil I probably would have added it. Thyme or rosemary would probably also compliment this dish well.)
6. Add egg and cheese to mixture. Stir thoroughly.
7. Preheat oven to 375 degrees (if you plan to cook any right away.)
8. Spray cookie sheet with non stick spray and set near work space for roll transfer. Note: if you wish to make some to freeze for later, put them on their own cookie sheet
9. On work space, take sheets of phyllo dough and arrange length wise in front of you. Spray with cooking spray and fold in half. Spray with cooking spray again and add about 2 TB of sausage/veggie mixture at the bottom of the dough. Fold both sides in, then roll up to the top (like an egg roll). Lay seam down on the cookie sheet. Repeat until veggie mix is all used – I created 22 rolls this time. Liberally spray the tops of all the rolls on the sheet.
10. If you want to freeze any, put in the freezer uncooked and uncovered, on their own cookie sheet. Let freeze for a few hours then transfer to a container with the following instructions: Cook at 375 for about 35 minutes, until cooked through and golden brown. Cool 5 minutes before serving. (Contents will be hot!)
Or, if you want to cook right away, put in preheated oven for 20 to 25 minutes, until cooked through and golden brown. Cool 5 minutes before serving. (Contents will be hot!)