Need a good recipe for leftover sausages? These little buns make a great tasty appetizer or snack. They’d be a real hit with kids I think.
I’d write more, but it’s Sunday afternoon and my book is calling me and my tea is ready.
Mini Sausage Buns
3/4 cup warm water
2 1/4 tsp active dry yeast
1/4 tsp salt
2 cups unbleached flour
1/2 tsp dried rosemary
1/4 tsp dried basil
3 cooked mild italian sausage links (I used Michelangelo’s)
5 wedges of Laughing Cow Cheese Light (or 5 tbsp cream cheese)
1 1/2 tbsp stone ground mustard
1 egg, lightly beaten
Add the water and yeast to the bowl of a stand mixer and let it stand for about 5 minutes or until foaming. Add the rest of the ingredients for the dough and mix until the dough comes together and is nice and smooth, add more flour if necessary.
Knead the dough and a lightly floured for about 5 minutes until it’s nice and elastic and no longer sticky. Place the dough in an oiled bowl, cover and let rise for 30 minutes or until doubled in size.
In a small bowl mix together the cheese and mustard and set aside. Cut the sausages in 24 pieces. Line a baking sheet with parchment paper.
Punch down the dough and shape it into a long log. Cut into 24 equal pieces. Once piece at a time flatten each chunk of dough into a rough circle, focusing on thinning the edges and not the middle. Place a dollop of the cheese and mustard mixture in the middle of the dough, top with a piece of sausage and fold the dough up over the top of the sausage and pinch all the edges shut. Place the finished bun on the baking sheet. Repeat with all the dough. Let rest for a further 15 minutes.
Preheat your oven to 425F.
Before baking brush the top of each bun with the beaten egg. Bake until golden brown, about 10-15 minutes. Serve warm with your favourite dipping sauce or mustard.
Per Serving (1 bun): 62 calories, 2g fat, 8g carbs, 3g protein, 109mg sodium.