Chicken Sausage Roll

$5.50

Chicken, bacon and spring onions give this roll a lighter feel and texture. Puff pastry topped with white sesame seeds.
Approx. weight: 190g

Category:

Ingredients

Chicken Sausage Roll: Puff Pastry, Chicken, Bacon, Onion, Spring Onion, Breadcrumbs, Garlic, Egg, Flour, Butter, Salt, Pepper, Sesame Seeds.

For more details visit www.littlecakekitchen.co.nz

 

Chicken Sausage Roll

are a food item made from meat. Meat is ground and stuffed in a casing. The casing is traditionally made from the lining of the intestine. Modern mass manufacturing methods have stopped using this method. They are then cured, smoked or dried in order to increase their shelf life. Some need to be cooked before they are eaten while some can be eaten raw. Smoked sausages do not need to be cooked before they are consumed.

 

The idea that led to the creation of the Chicken Sausage Roll is simple. There are many edible and nutritious but unappealing parts of the animal that were getting wasted. The sausage used all these parts (organs, blood and scrap) and made something tasty. The meats that were to be used were ground into a paste and seasoning was added to the give it better flavor. The paste was then stuffed into intestines that were turned inside out. This produced the elongated cylindrical shape that we have come to associate with sausages. Sausages became popular because they could be kept for longer and the meat they were made from was cheap. Armies carried it as a part of their rations since it kept so long.

 

Chickpea Sausage Roll can be classified according to the method of preparation. The types of sausages are –

 

  • Fresh Sausage: is made from meat that has been previously cured. Fresh sausage must be thoroughly cured before consumption and must be refrigerated in order to store.
  • Cooked Sausage: is made from meat that has been cooked. This sausage does not need to be (but can be) cooked before consumption. This type too needs to be refrigerated.
  • Smoked Sausage: is cooked by the smoking method. It needs to be stored in a refrigerator but can be eaten hot or cold.
  • Dry Sausage: is made from drying a selection of meats. This type is the hardest to produce and the conditions during the drying need to be controlled carefully. This sausage does not need to be cooked before it is eaten and preserves for a long time under refrigeration.

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