Sausage Stuffing Rolls

SERVINGS

12

PREP TIME

1 hr 20 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

NO



You’ll surely impress your guests with these sausage stuffing filled pretzel rolls made entirely from scratch.


 Enjoy these main ingredient substitutions:

ingredients

For the Pretzel Rolls:

1 1/2 cups hot water (110˚F)
3 tablespoons vegetable oil
3 tablespoons brown sugar
1 package instant rise yeast
3 1/2 cups bread flour
1/3 cup baking soda
Kosher or sea salt

For the Stuffing:

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 stalks celery, chopped finely
1 onion, chopped finely
1 medium carrot, chopped finely
1 1/2 teaspoon dried thyme
1 clove garlic, minced 
1 round loaf sourdough bread, cubed
2 cups chicken or vegetable broth
DIRECTIONS

For the Pretzel Rolls:

In stand mixer bowl outfitted with dough hook, add warm water, vegetable oil, sugar and instant rise yeast. Let mixture rest until yeast begins to foam. 

Turn mixer on and slowly add flour into mixture. Let mixer knead dough for approximately 5 minutes until dough has formed and looks elastic.  

Turn dough out onto lightly floured surface and knead gently with your hands. When it forms a taught ball, place into lightly greased bowl. Cover with plastic wrap and allow to rise in a warm place for about 1 hour. While the dough rises, prepare stuffing. 

For the Stuffing:

In sauté pan, cook sausage, breaking apart with spoon until cooked through. Remove from pan and set aside. In same pan, along with drippings, add celery, onion and carrot, and cook until softened. Add sausage back into pan and mix in the thyme and garlic.  In large mixing bowl place sourdough cubes, add cooked vegetables and sausage. Pour chicken stock over top, and mix until bread has soaked up stock. Set aside. 

Preheat oven to 425˚F.  Bring dutch oven or large sauce pan filled with water to a boil. Gently sprinkle in baking soda. 

When dough has risen, divide into 12 even portions. Flatten each portion and fill with 1/4-1/3 cup of stuffing. Wrap dough around stuffing and pinch edges of dough until sealed. Place each ball on parchment lined baking sheet, seam side down and repeat. 

Once all rolls are filled, drop into boiling water two at a time and boil for 30-40 seconds. Remove and place back on parchment lined baking sheet. Repeat with all rolls. Place boiled rolls into oven and bake until dark golden brown, approximately 20 minutes. Remove from oven and serve. 

Ingredients

Directions

For the Pretzel Rolls:

1 1/2 cups hot water (110˚F)
3 tablespoons vegetable oil
3 tablespoons brown sugar
1 package instant rise yeast
3 1/2 cups bread flour
1/3 cup baking soda
Kosher or sea salt

For the Stuffing:

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 stalks celery, chopped finely
1 onion, chopped finely
1 medium carrot, chopped finely
1 1/2 teaspoon dried thyme
1 clove garlic, minced 
1 round loaf sourdough bread, cubed
2 cups chicken or vegetable broth

For the Pretzel Rolls:

In stand mixer bowl outfitted with dough hook, add warm water, vegetable oil, sugar and instant rise yeast. Let mixture rest until yeast begins to foam. 

Turn mixer on and slowly add flour into mixture. Let mixer knead dough for approximately 5 minutes until dough has formed and looks elastic.  

Turn dough out onto lightly floured surface and knead gently with your hands. When it forms a taught ball, place into lightly greased bowl. Cover with plastic wrap and allow to rise in a warm place for about 1 hour. While the dough rises, prepare stuffing. 

For the Stuffing:

In sauté pan, cook sausage, breaking apart with spoon until cooked through. Remove from pan and set aside. In same pan, along with drippings, add celery, onion and carrot, and cook until softened. Add sausage back into pan and mix in the thyme and garlic.  In large mixing bowl place sourdough cubes, add cooked vegetables and sausage. Pour chicken stock over top, and mix until bread has soaked up stock. Set aside. 

Preheat oven to 425˚F.  Bring dutch oven or large sauce pan filled with water to a boil. Gently sprinkle in baking soda. 

When dough has risen, divide into 12 even portions. Flatten each portion and fill with 1/4-1/3 cup of stuffing. Wrap dough around stuffing and pinch edges of dough until sealed. Place each ball on parchment lined baking sheet, seam side down and repeat. 

Once all rolls are filled, drop into boiling water two at a time and boil for 30-40 seconds. Remove and place back on parchment lined baking sheet. Repeat with all rolls. Place boiled rolls into oven and bake until dark golden brown, approximately 20 minutes. Remove from oven and serve.