Sunday, October 5, 2008

Southern Sausage Roll

Boneda's mom served this at Brecken's pre-wedding photography session at the lodge, and I almost passed out because it was so good. I asked for the recipe, but Southern women have a tendency to let recipe requests slip their minds. That wasn't going to deter me.

Maybe my version isn't exact, but the result was still delicious. And you can't beat a recipe that involves three ingredients and still gets rave reviews. So it isn't the fanciest thing you'll ever eat, but fancy doesn't always mean delicious.

Since there is already a UK/Australian version of the sausage roll which is a little different from this one, we'll call this a Southern Sausage Roll.

Southern Sausage Roll

1 lb breakfast sausage
2 tubes/cans refrigerated croissant dough
1 lb cream cheese or neufchatel cheese

Preheat oven to 375F.

Cook the sausage into crumbles until it is no longer pink. Over medium heat, incorporate the cream cheese. Take off the heat and set aside.

On a lightly floured surface, roll out the dough into two long rectangles (one per can). Spoon the sausage and cheese mixture onto the middle of each "crust" and fold the two sides over.

Bake, seam side down, for 11-13 minutes. Allow the roll to cool for about 10 minutes before slicing and serving.

Notes: If you're looking for a lighter version, use turkey sausage and add a teaspoon of crushed red pepper. Neufchatel is lower in fat than cream cheese but it is equally creamy. It is a really good alternative for cream cheese.
The Aussie version includes chopped onions, herbs and garlic, and is wrapped in puff pastry instead of croissant dough.

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