Ingredients with Measurements:
- 1 pound of ground sausage
- 1 cup of chopped mushrooms
- 1/2 cup of diced onions
- 1 tablespoon of minced garlic
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of unsalted butter, cold and cubed
- 3/4 cup of milk
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, cook the ground sausage over medium heat until browned, breaking it up into small pieces with a wooden spoon. Add the chopped mushrooms, diced onions, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another 5 minutes until the mushrooms are tender. Remove from heat and let cool.
3. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold and cubed unsalted butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the milk to the flour mixture and stir until a dough forms. Turn the dough out onto a floured surface and knead for a minute until it comes together.
5. Roll out the dough into a rectangle about 1/4 inch thick. Cut the dough into 6 equal squares.
6. Spoon the sausage and mushroom mixture onto the center of each square, leaving a border around the edges. Fold the edges of the dough up and over the filling, pinching the corners together to seal.
7. Place the buns onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
400°F
Serving size:
6 buns
Nutritional information:
Calories: 472
Fat: 28g
Carbohydrates: 36g
Protein: 18g
Sodium: 1098mg
Sugar: 3g
Substitutions for ingredients:
- Ground sausage can be substituted with ground beef, ground turkey, or ground chicken.
- Chopped mushrooms can be substituted with chopped bell peppers or zucchini.
- Diced onions can be substituted with diced shallots or leeks.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with vegetable shortening or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add shredded cheese to the sausage and mushroom mixture before spooning onto the dough.
- Add a beaten egg to the milk before adding to the flour mixture for a richer dough.
- Add chopped fresh herbs like parsley or basil to the sausage and mushroom mixture for extra flavor.
Tips and tricks:
- Make sure the butter is cold when adding to the flour mixture to ensure a flaky dough.
- Don't overwork the dough when kneading to avoid tough buns.
- Use a sharp knife or kitchen shears to cut the dough into squares.
- Brush the tops of the buns with melted butter before baking for a golden brown finish.
Storage instructions:
Store the sausage and mushroom buns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the buns in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Arrange the sausage and mushroom buns on a platter and sprinkle with chopped fresh herbs like parsley or basil.
Garnishes:
Garnish the buns with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Pair the sausage and mushroom buns with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
- If the buns are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
- Cook the sausage and mushroom mixture to an internal temperature of 160°F to ensure it is fully cooked.
- Store the buns in the refrigerator and consume within 3 days.
Food history:
Sausage and mushroom buns are a modern twist on the classic sausage roll, a popular snack in the UK and Australia. The first sausage rolls were made in the 19th century and were a way to use up leftover meat. Today, sausage rolls are a popular snack and can be found in bakeries and cafes around the world.
Flavor profiles:
Sausage and mushroom buns are savory and hearty, with the flavors of sausage, mushrooms, and herbs. The dough is flaky and buttery, providing a perfect contrast to the filling.
Serving suggestions:
Serve the sausage and mushroom buns warm as a snack or as a main dish with a side salad or roasted vegetables.
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