This is cute! Think footy, (duh) sports events, kids parties. Homemade sausages as well! (If you really want to!) Otherwise go ahead and cheat, we will never judge you. Best served piping hot, perhaps with some butter for the excess fluffy bread! Or just loads of mustard and tomato sauce.
We think you will please the crowds with this one. Happy AFL Grand Final in Perth for the first and potentially the last time ever!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams water
- 2 Teaspoons dry yeast
- 1 Teaspoon Raw Caster Sugar BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams Bakers or Strong Flour BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Batch Skinless Pork and Beef Sausages cooked for half the usual time and cooled. Recipe
- 200 Grams cheeses; mozzarella and cheddar, cubed
- tomato sauce, as needed
- mustard, as needed
To make the dough, place water, yeast, sugar and EVOO into the Thermomix bowl and warm 2 min/37/speed 2. Add remaining dough ingredients. Combine 6 sec/speed 6. Knead 3 min/Interval.
Tip dough out onto a floured silpat mat. Wrap up and allow to rise until doubled in size.
Meanwhile, line the base of a round spring form tin. and butter the sides. Preheat the oven to 200°C.
Place cheeses into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Divide dough into even balls, the same quantity as you have sausages.
Flatten each ball of dough and roll out slightly, so it is big enough to wrap around the sausage.
Spread plenty of tomato sauce and mustard onto the dough, sprinkle with cheese. Place a sausage on top and roll up.
Arrange all your wrapped up sausages standing up in the tin. Cover and allow to rise.
Bake for 25 minutes. Serve with more sauce and mustard to taste!