I like to grind my own meat and make my own bread, I confess. Nowadays with ever increasing food safety issues and economy, its a sure bet to make your own ground meat. So having purchased a 9 lb pork belly and having some packs of LEMS Cured Sausage Seasonings,I did.After removing the skin and ribs from my whole pork belly , I put it through the grinder, and added their Chorizo mix, and let sit in the fridge overnight to meld the flavors. The end result was approx 7lb or so of ground sausage. Half went into the freezer for later use ( see economy!) , an the other made tray of our favorite stuffed vegetables and stuffed rolls.
Certain Someone and I love these, and with the seasons turning, there is bounty of wonderful vegetables to stuff . These stuffed vegetables make great leftovers and save me from cooking for a few days.
What I really wanted to do was make some soft rolls stuffed with the sausage and cheese. Sandy , the creator of BYOB, gave me a recipe for a soft roll,a while ago when I was working on some bread ideas for Chef at the caterer. I wanted a soft , time effective roll . Loving her recipe , I decided to add sausage and cheese to it. I can imagine so many uses. I actually made about 22 rolls with this recipe as I was stuffing them. They are pretty quick and easy and can be made in an hours time. Serve them up for entertaining while watching football games, to go for lunch, outings, etc. If you are not up to making your own sausage use store purchased fresh chorizo or other sausage.
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Chorizo Rolls
- 1 /2 lb Chorizo cooked and drained
- 3 balls of fresh Mozzarella cut into cubes
- Dried Thyme for dusting
The Dough from Sandy
- 2 cups warm milk, about 115 degrees F
- 4 tablespoons butter or margarine, melted
- 1/4 cup warm water, about 115 degrees F
- 2 – 4 tablespoons white sugar, to taste
- 2 packages instant yeast (about 1 tablespoon plus 1/2 teaspoon)
- 2 teaspoons salt
- 6 cups all-purpose flour, more as needed
- Combine milk, butter, water, sugar, yeast and salt in a large mixing bowl. Stir in flour until a soft dough forms. Knead until smooth; add flour if necessary until no longer sticky.
- Roll into rope and divide into 25 pieces; form into balls.
- Flatten each ball with hands and stuff with 1 tsp of cooked drained choirzo and 1 piece of cheese.
- Seal ends with finger tips and gently shape roll.
- Place on parchment with sealed side down.
- Place on parchment-lined baking sheets and press down to flatten slightly. Let rise about 20 minutes.
Preheat oven to 375 F. - Brush rolls with egg yolk and dust with Thyme, if desired. Bake for 15 minutes.
- Cool on rack.
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