Monthly Archives: July 2013

Fast Food vs. Slow Food: It is cheaper to cook at home

The New York Times’ Economix blog post today by Nancy Folbre shared an economic study comparing the costs of making a cheeseburger at home with going to a fast food restaurant for a cheeseburger.  I was gratified that science confirmed my gut feeling that is is less expensive to cook at home than eat out — and the study didn’t even account for differences in flavor and nutrition.  So get into that kitchen and rattle those pots and pans.  It will save you money and taste better.

Fast  Food vs. Slow Food

http://economix.blogs.nytimes.com/

Mini Irish Sausage Rolls

Mini Irish Sausage Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 25 mini sausage rolls

Mini Irish Sausage Rolls

Ingredients

  • 1 sheet of store bought puff pastry, thawed.
  • 1 tbsp. butter or oil to cook onion.
  • ½ pound (about 5) Irish style sausages removed from their casings.
  • 1 small yellow onion (about 1/3 cup) finely diced.
  • 1 tbsp. fresh herbs such as parsley, sage and thyme, finely chopped.
  • Salt and pepper.
  • 1 egg and 1 tbsp. water for egg wash glaze.

Instructions

  1. Pre-heat the oven to 425 degrees F/220 degrees C.
  2. Saute the onion until softened, but not brown. Set aside to cool.
  3. When the onions are cool, add them to the sausage meat and chopped herbs in a medium bowl.
  4. Add salt and pepper.
  5. Roll out the sausage mixture into three logs about 10 inches long.
  6. Make an egg wash by whisking together one egg and a tbsp. of water. Set aside.
  7. Roll out the pastry on a lightly floured surface into a 10” x 9” rectangle about 1/8 “ thick.
  8. Using a ruler and bench scraper or knife, measure and cut the pastry into three 10” x 3” strips.
  9. Place a sausage log on each strip. Brush the sides of the pastry with a little egg wash and roll up around the sausage logs. Brush the top of the rolls with the egg glaze. Scatter finely chopped fresh herbs over the top.
  10. Using a bench scraper or knife, cut the rolls into 1” pieces and place on baking sheet.
  11. Bake for 15 minutes until the pastry is golden brown and crisp.
  12. Serve warm or at room temperature.

Notes

My 11 year old nephew loves Irish sausages, but is suspicious of anything green in his sausage rolls. When I'm making this recipe for him, I leave out the herbs. The rolls are just as tasty.

If you live in a city with a large Irish community, you can find Irish style sausages in Irish import stores or neighborhood butchers and grocery stores. Irish style sausages can be ordered online at:foodireland.com, shop.spencerfoods.com or winstonsmarket.net.

http://40shadesofflavor.com/mini-irish-sausage-rolls/

Irish sausage rolls are a popular snack that is quick and easy to make.   I’ve been bringing them to picnics this summer — including Ireland Network Chicago’s annual Bloomsday picnic at Montrose Beach.  In “Ulysses”, Leopold Bloom lunched on a gorgonzola sandwich with a glass of burgundy  — but sausage rolls are much easier to share.  For the gorgonzola sandwich recipe, check out Bryton Taylor’s entertaining food literature blog: http://www.brytontaylor.com/gluten_free/james-joyce/

Irish sausages are milder and the meat is more finely ground than American breakfast sausages.