Best 5 Saucisson En Croute Recipes

SAUCISSON EN CROUTE

Steps:

• In a large nonstick skillet, heat the oil. Add the sauerkraut, onions, caraway seeds and a 1/2 cup of water; cook, covered, until the liquid evaporates and the sauerkraut and onions are very tender, about 15 minutes. Remove from the heat and cool completely.
• Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths, then cut the pizza dough in 1/2. On a lightly floured surface, roll out each 1/2 of dough into a rectangle about 2 inches longer than the kielbasa and wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the center of each piece of dough, then place a kielbasa half on the sauerkraut. Fold up the dough to enclose the kielbasa completely, pinching the edges to seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes. Cut into slices; serve warm or at room temperature, with honey mustard on the side.

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
• Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
• Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
• Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.

SAUCISSON EN BRIOCHE (SAUSAGE IN BRIOCHE)

Steps:

• Combine sugar and warm milk in small dish and slowly stir in yeast. Mash yeast well if it forms lumps. Set mixture aside in warm place for 5 minutes; it should foam.
• In food processor or mixer combine flour, salt and butter, blending well. Add eggs, 2 at a time, incorporating well before adding next 2. Add yoke and process until dough is elastic and smooth; it should pull away from beater in one piece. Some processors will not have enough power to finish job; if so remove and knead by hand on lightly floured surface.
• Place dough in greased bowl, cover with damp cloth and let rise in warm place (80 to 90 degrees) for 2 hours or until it doubles in bulk. Punch down and knead for several minutes in bowl and form ball about size of softball.
• If dough is difficult to work with, place in freezer for 5 minutes. (If you are not using right away, dough can be stored, covered, in refrigerator for day.)
• Preheat oven to 375 degrees.
• Cut dough ball in half and roll out each half into roughly 10-by-5-inch rectangles. Coat both dough ball and sausage with beaten egg, then sprinkle flour over dough to form ''glue'' that will hold sausage in place.
• Lay sausages on dough rectangles and bring up sides of dough to seal them, forming seams on top. Seal edges. Place rolls on buttered sheets of aluminum foil. Wrap foil around rolls same way dough was sealed, forming seam on top. They should be wrapped loosely to allow for expansion.
• Place rolls on baking sheet, seam side down, and let them rise for 1/2 hour. Bake 35 minutes, rotating about every 12 minutes so sausage doesn't sink to one side. After 35 minutes, open foil, wash rolls with beaten egg mixture again and cook 10 minutes more. Let them cool before slicing and serving.

HOT DOG VOL-AU-VENTS (SAUCISSON EN CROUTE)

Steps:

• Thaw the puff pastry in the refrigerator overnight.
• Preheat the oven to 400°F Heat the canola oil in a wide skillet over medium heat. When it shimmers, add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 8-10 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. When they are ready, drain any extra oil or liquid and transfer the onions to a bowl. Stir in mustard.
• Cut the puff pastry in 1 1/2-inch strips (a pizza wheel is excellent for this - use a ruler to keep the lines straight), then cut each strip in half the short way. Spread some of the onion-mustard mixture on each strip, and roll each strip around 1 piece of hot dog. Place seam-side-down on a rimmed baking sheet, leaving space for the pastry to puff. Repeat with the remaining pastry, onion mixture, and hot dogs.
• Use a pastry brush to lightly brush each piece with egg wash. Sprinkle with poppy seeds and a touch of fleur de sel. Bake until puffed, golden, and crisp, 22 to 25 minutes. Serve right out of the oven.

SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)

Steps:

• Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
• Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
• Cut the sausage casings into five lengths of about 18 inches each.
• Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
• To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.