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Mini rolls with sausages

Mini rolls with sausages

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Preheat the oven to 200⁰C.

Mix the garlic with cold water. Remove the meat from the sausages, removing the skin, then mix it with the water with the garlic and season with salt and pepper.

Roll the dough and cut it in half. Divide the sausage composition in half and place each half on the puff pastry pieces, stretching the meat lengthwise and leaving 1 cm edge. Brush the edge of the dough with beaten egg and roll the dough. Cut from the rolls made other small rolls, so that you get 20 pieces. Place the rolls on a tray lined with baking sheet and bake for 30-40 minutes.

List of the healthiest sausages in Romania. In some products, red dye obtained from insects is used

The Pro Consumers Association (APC) analyzed 43 types of sausages, the goods being purchased from major commercial networks, in a study on the content of these products and the potential effects on consumer health.

The study was conducted by a team of APC experts, coordinated by Costel Stanciu, an academic.

What are sausages made of? According to the research, the meat used was found in different proportions, as follows:

chicken breast between 23% and 80%, chicken meat between 13% and 88%, pork between 17% and 93%, beef between 8% and 79%, turkey meat between 4% and 96%, turkey breast 53%, mechanically separated meat & icircntre 50% to 79%. In 7% of the analyzed products, the amount of meat in the recipe used to make the sausages is not mentioned in the list of ingredients.

What is worrying is that 26% of the products analyzed used mechanically separated meat (mechanically separated poultry, mechanically separated chicken and turkey, mechanically separated chicken and mechanically separated turkey). & Icircn the jargon of specialists is even called & bdquom & acirczgă & ldquo or & bdquonoroi & ldquo: & bdquonoroi alb & ndash white slim, engl. & Ldquo (because it is about poultry meat). The process involves grinding the carcass and passing the paste (which includes bone grinding, bone marrow and other edible tissues) under pressure.

How sausages are chosen

When choosing an assortment of sausages, you must take into account the amount of meat in the product and the main nutrients mentioned in the nutrition declaration, ie the amount of protein, saturated fats / fatty acids, salt content, avoiding those sausages that have the composition. such as sodium monoglutamate, carrageenan, carmine and sodium nitrite. At the same time, sausages obtained from mechanically separated meat (remnants of muscle tissue, cartilage, blood vessels, nerves and connective tissue) with the addition of sugars, wheat flour, oatmeal, soybean fiber, pea fiber should be avoided. , animal protein, hydrolyzed vegetable protein, hydrolyzed yeast protein, gelatin and starch, which actually mask the low quality of the products. Also, check the shelf life and storage conditions in the retail space. Due to the high salt content and some food additives with carcinogenic risk, sausages should not be part of the diet of children and adults with cardiovascular diseases & rdquo, advises Costel Stanciu, president of APC Rom & acircnia.

The healthiest brands found & icircn stores

Top 10 brands of sausages by meat content include Pikok / Poland with 93% pork meat and no additives, Golfera / Italy with 88% chicken and 2 additives, AIA / Italy with 88% turkey and chicken, but with 5 additives, Dulano / Germany with 87% pork and 2 additives, Aldis / Rom & acircnia with 87% meat (60% chicken breast and 27% chicken work meat) with 3 additives, Martinel / Reinert / Rom & acircnia with 85% pork and 3 additives, Pikok / Poland with 85% meat (72% chicken breast and 13% chicken meat) and 9 additives, Perfect Poultry / Slovenia with 82% chicken and 5 additives, Agil / Rom & acircnia with 80% chicken breast and no additives and Zimbo / Hungary with 80% meat (60% pork and 20% beef) and 5 additives.

According to the number of food additives, the top is led by Campofrio with 11 additives, Caroli / Familia with 10 additives, Pikok (those with 85% meat), Caroli, AIA, with 9 additives, Casa Gruia, Banat Bun with 8 additives, Carrefour, Fox , Meda, Auchan with 7 additives, Baroni, Casa Gustului, Cris-Tim, Elite, Cora with 6 additives, AIA, C + C, Zimbo, Agil, Auchan, Perfect Poultry, Baroni, Cris-Tim with 5 additives, Mega Image , Angst, Ifantis, Pick, Unicarm, Prodprosper with 4 additives, Transavia, Angst, Reinert, Aldis with 3 additives and Dulano, Golfera, Angst with 2 additives.

& Icircn top 3 APC brands of sausages without food additives are Pikok with 93% pork meat, Agil with 80% chicken breast and Forzoso with 59% chicken and 29% chicken skin.

According to the APC, 93% of the analyzed products contain food additives, ie E's, from two food additives to 11 food additives, so only 7% of the analyzed products do not contain food additives. Sodium nitrite, a food preservative that can cause certain medical conditions if the food is prepared for frying, was used in 91% of the products analyzed. 42% of the analyzed products are stained with carmine / E120 / carminic acid a bright red dye obtained from an insect species called cochineal. In 44% of the analyzed products the taste and aroma were potentiated with sodium monoglutamate. Carrageenan, a thickening agent suspected of causing certain medical conditions, was used in 9% of the products analyzed.

Sausage mini rolls - Recipes

Mini rolls with chicken salad

These Chinese-style appetizers do not contain any fat. The chicken is boiled in vegetable soup, cut into strips and given through vinegar and soy sauce and vegetables, then rolled in salad leaves.


    225 ml lightly salted chicken soup 2 slices of ginger 5 mm thick each 450 g skinless and boneless chicken leg or breast 3 tablespoons rice vinegar 1 tablespoon low-sodium soy sauce 1 grated carrot 1 pepper red cut julienne 16 fresh lettuce leaves 16 green mint leaves 3 tablespoons chopped peanuts fried

To prepare the sauce, mix the soy sauce, vinegar and sugar in a saucepan. Boil over low heat until the sugar has dissolved. Set aside to cool.

Bring the ginger soup to a boil in a large skillet over medium heat. Add the chicken. Reduce the flame to a minimum, cover with a lid and cook for about 12 minutes or until the meat becomes opaque, turning it once in half. Remove the meat from the bowl (throw the juice). After it has cooled enough, cut into strips.

In a medium bowl, mix the vinegar with the soy sauce. Add the meat strips, carrot and red pepper. Mix well.

Place the lettuce leaves on the table. Put a mint leaf over each lettuce leaf. Divide the composition evenly on the salad leaves, then add the chopped peanuts. Roll and serve with sauce.

Roll out the dough into a rectangular sheet and cut into three strips. Then cut each strip into four squares. Transfer to baking tray lined with parchment paper.

Cut the sausages into slices and combine with the tomato sauce. Portion on each square at the base and then grease the uncovered half with the tomato paste. Grease the edges with beaten egg and fold by inserting a stick. Press to stick well. Grease with beaten egg and put in the freezer.

Preheat the oven to 6/200 degrees C. Bake for 15 minutes until evenly browned. Serve with soaking sauce to taste.

How do sausages wrap in dough?

The leavened dough is spread on a floured surface, so that it has a thickness of about 3-4 mm. Wipe the sausages well so that they are not wet (they are put raw, but taken out of the fridge they condense and are wet & # 8211 if they are wet, the dough does not stick to them or they slip or remain raw). Using a pizza cutter, cut strips about 1.5 cm wide. In total we should have 12 strips. You can cut it in half first, then each half and so on, getting 12 strips.

Take each strip separately and wrap the sausages one by one. The dough strip is stretched a bit and so it sticks well to the sausages. Rolled layers should be slightly overlapping.

We proceed in the same way with all the sausages. We roll each pretzel a little on the table, but without pressing, the overlapping strips must be clearly visible. Then we place them on a tray with baking paper and leave them to rise for another 20 minutes, covered with a clean kitchen towel.

Then grease each pretzel with the beaten egg yolk with a pinch of salt and 1 tablespoon of milk and sprinkle seeds on top to taste: sesame, poppy, cumin or leave them simple. Preheat the oven to 180 C (medium to high with gas).