Ok… I don’t usually post this close together. Well last night I made an old time comfort food. Don is STILL away on the REIN road, so I decided to make some mini sausage rolls. The recipe was given to me by my Mom a long time ago and I think her sister, Auntie Alice, gave it to her.
Where we live we have a local butcher named Remple who makes THE BEST farmer sausage ever. There are many a dispute among the Mennonites who is actually the KING of the Farmer Sausage, but my loyalty is with Remple. There is just nothing quite like it.
So here is the recipe passed to me by my Mom.
Farmer Sausage Rolls
This is a very rich dough and is what makes this so nice.
I don’t cook the sausage ahead of time and it turns out.
You can make them as small or large as you like.
I use a large area on my island for rolling out the dough
and just skim the knife down the dough and make
columns the width of the sausage and just roll them and
cut them as I go …. and then place on a cookie sheet.
3 3/4 cups flour
1 lb butter or margarine
2 cups cottage cheese
In blender, blend cottage cheese until it is very smooth
Cut butter/mar into flour
Mix smooth cottage cheese with flour mixture
Put dough in fridge for at least 15 min or overnight
Cut farmer sausage pieces into desirable size for the
size of sausage rolls you would like
If sausage is fatty, render it down by frying it a bit, cool
Roll out dough quite thin
Place cooled sausage onto dough and use knife to cut
pieces and roll up sausage, seal edges well they like to separate.
For golden rolls, brush with beaten egg
Bake 400 F oven until done, about 20 minutes