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Old 09.03.2010, 22:08
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NicM NicM is offline
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Re: Post photos of what you cook and bake in Switzerland

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Would it be possible to get the recipe for that? Looks really good!
Original recipe from my Mum, Jot modified it for swiss ingredients

cheers, Nic

Ingredients:-

4-5 slices of wholemeal (or white will also do) bread, crusts removed
500 gms mixed mince (Gemischte Hackfleisch - Pork/Beef)
1 small onion finely chopped.
fresh parsley finely chopped (good handful)
2 tablespoons of sesame seeds (optional)
Milk or whisked egg (for brushing tops)
Puff Pastry (Blätterteig from the supermarket - the pre-rolled rectangular sheet if you don't want to make your own)

Method:-

Cut bread into small cubes removing crusts then put into a small bowl and cover with hot water, leave for about 5 minutes.
Squeeze out excess water from bread. Place softened bread into a bowl, add mince, onion, parsley. Season with salt and pepper.Combine all ingredients with hands.

Make long sausages with the meat mix (diameter of a 2 franc coin). lay this out on the edge of the pastry. Roll exposed edge over with sausage (like making sushi). Brush leading edge with egg wash/milk so it sticks, then cut and repeat until all pastry is used up. (We normally get 4 rolls out of the pastry and usually have a little meat left over which get baked 'naked').
The long rolls can then be cut into desired lengths (thirds or quarters).

Place sausage rolls on baking paper, ensure the join is underneath. make a couple of slits on top, brush with egg mix/milk and lightly sprinkle with sesame seeds.

Bake in a 220 C preheated oven for 10 minutes, then reduce the temperature to 180C for a further 15 minutes or until rolls are golden.

When cooked take them out of the oven and cool a little, then put them onto some paper towel to absorb any fats that will have cooked out, you can store in fridge for 2-3 days and just reheat or freeze for a rainy day.
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