Savory Sausage & Pepper Roll
Elevate your dining experience with a culinary masterpiece – our Savory Sausage & Pepper Roll accompanied by Rosemary Potato Chips, is a match made in gastronomic heaven. This savory delight, perfect for parties or as a satisfying meal, unfolds as mild Italian sausages meet a savory ensemble of garlic, onions, red bell pepper, poblano pepper, and fennel, all wrapped in a flaky pie dough. Paired with the robust 2021 ‘Building the Tower’ Syrah, this dish transcends ordinary flavors. Complementing the roll, the crispy Rosemary Potato Chips add a delightful crunch, creating a symphony of textures. Embark on a culinary journey as you savor each bite, accompanied by the bold yet smooth essence of the Syrah.
4 mild Italian sausage (without the casing)
3 tablespoons regular olive oil
3 garlic clove, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1 fennel bulb, thinly sliced
Salt and ground white pepper to taste
4 slices of Swiss cheese
Rosemary Potato Chips
2 Kennebec potatoes peeled
1 quart of canola or corn oil (any other frying oil)
1 tablespoon fresh chopped rosemary
Salt to taste
1 3/4 cups of all-purpose flour
1 teaspoon salt
1 whole egg
1 small pinch sugar
1 tablespoon whole milk
¾ cup cold unsalted butter (cut into small chunks)
*Looking to save some time? Use a frozen puff pasty sheet!
Heat a sauté pan on medium-high, add olive oil
Add garlic and onions, sauté for a few minutes. Add peppers and fennel, continue to cook until vegetables are tender.
Season with salt and ground white pepper to taste. Allow mixture to cool.
Combine all ingredients (except butter) into a small mixing bowl.
Using the paddle attachment, mix on a low speed to incorporate ingredients.
Add butter little by little and continue to mix until you reach a dough consistency.
Remove dough from mixer and gently knead by hand until dough is smooth.
Evenly divide dough into two balls/
Roll dough with a rolling pin, sprinkle all-purpose flour on surface to prevent stickiness.
Roll each ball into a rectangle, measuring about 8 inches long by 4 inches wide and 1/8 inch thick.
ASSEMBLING & COOKING ROLLS
Preheat oven to 350°F
Divide vegetable mixture in half and place in center of rolled pie doughs, add 2 sausages on top of veg, add 2 slices of cheese on top of sausage.
Fold one side of dough over mixture and roll until the whole sausage is wrapped, discard remaing dough if there is extra after one complete wrap.
Make a few fine incisions on top to allow a little breathing during baking.
Bake for about 15 to 20 minutes until golden brown.
Remove for oven and rest for 15 more minutes. Slice and arrange on a platter as shown in the picture.
Serve with plenty of rosemary potato chips, honey-mustard and ketchup (or any other condiments you prefer).
ROSEMARY POTATO CHIPS
Using a mandoline, thinly slice the potatoes. Place sliced potatoes in cold water to prevent browning.
Heat frying oil in deep cast iron pan to 325°F.
Strain potato slices and dry well with paper towels before frying.
Fry potato slices in small batches, making sure not to overcrowd the pan.
Gently stir the potato slices, turning them on both sides until golden and crispy.
Remove chips from oil and place in paper towels. Season lightly with salt and chopped rosemary.
Reserve until needed.