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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2014, 01:25 PM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Some hearty little breads to munch on while BBQ-ing ?
here you go folks..
I make 3 different kinds.. Indo sausage, Cheddar Sausage, or BEER & Brats sausage... the bread dough is the same but the fillings are different.. you can bake them in the oven or on the Q.. Oldjinks's Indo Sausage breads Breaddough; ( this recipe makes ~ 14 of them ) 250 grams all purpose flour 6 g salt 70 g butter, molten & handwarm. 10 g white sugar 13 g fresh yeast or 1 sachet dry instant yeast (Fleischmann) 125 g milk, handwarm Sausage filling: 1 lbs Jimmy Dean fresh sausage (Sage) 2 Tblsp breadcrums 1 egg salt and pepper to taste 1 tsp Sambal Oelek (or more to taste) 1 Tblsp Ketjap Manis 1 medium size onion chopped very fine and browned in little butter or oil. 1 package Conimex Nasi Goreng kruiden mix (dissolved in 3/4 cup warm water) Butter to grease baking sheet 1 egg beaten loose to brush the dough.. Dough: Sprinkle the salt on the flour. Melt the butter to handwarm and let cool a bit. Heat the milk to handwarm and mix with the sugar (let cool a bit if too hot - or you will kill the yeast !!). Add the yeast to the milk mixture and mix to smooth and let it sit until it foams and increases in volume. Mix this well with the flour, then add the cooled off butter and kneed at least 7 minutes (stand #1 op de Kitchen Aid standup mixer with doughook) to a smooth elastic dough. Cut in pieces of ~ 30 gram - this recipe makes ~ 14 little breads .. Roll them into little round balls and let them rise under plastic foil for ~ 30 minutes at room temp. Sausage filling: Soak Conimex Nasi Goreng mix in 3/4 cup handwarm water. Mix the Sausage with the egg, onion, ketjap and breadcrums. Spice with pepper and salt and 1 tsp Sambal Oelek (or more to taste). Now mix in the soaked Conimex Nasi Goreng mix (or the contents of the Bamboe Nasi Goreng package). After mixing real well divide in ~ 14 portions. And roll into sausage shapes. --------------------------------- Whip the egg loose.. Roll a doughball into ~ 6 inch long x 4 inch oval shape. Brush 1 long side of the oval sheet of dough and place a sausage in the middle of it. Fold the short sides of the dough over the ends of the sausage and then fold the long sides so they overlap a little bit - the dry side on top of the side brushed with egg and push a little to glue & close them. Place the little breads on a buttered baking dish - seam down - leave space in between them to rise. Now let them rise another ~45 minutes at room temp, covered with plastic wrap. --------------------------------- the alternate Sausage fillings instead of the Indo mix filling. mix: 1 pkg Johnsonville Cheddar Brats (~ 19 oz.) taken out of the skins 2 Tblsp breadcrums 1 egg or mix 1 pkg Johnsonville Beer & Brats sausages(~ 19 oz.) taken out of the skins 2 Tblsp breacrums 1 egg
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food bloggin at http://oldjinks.blogspot.com/ Last edited by GARNAAL; 01-06-2014 at 01:54 PM.. |
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01-06-2014, 01:28 PM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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One of each please.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-06-2014, 01:31 PM | #3 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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the spices used for the Indo sausage.
or
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food bloggin at http://oldjinks.blogspot.com/ |
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01-06-2014, 01:31 PM | #4 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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You have any inside shots? Would love to see the filling....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-06-2014, 02:23 PM | #5 |
Full Fledged Farker
Join Date: 06-10-08
Location: Franklin, KY...by way of Baytown, TX
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^^^^^
This!
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NB Bandera w/ mods 2 Weber 22.5 Kettles Weber Smokey Joe Silver (does that even count?) UDS X 2 (More on the way...) |
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01-06-2014, 04:50 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice! That'll keep a pit master happy during a cook.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-06-2014, 04:50 PM | #7 | |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Quote:
+1
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You can ignore reality...but you cannot ignore the consequences of ignoring reality.. |
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01-06-2014, 05:06 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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+1 looks yummy!
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Hold my dang beer... |
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01-06-2014, 05:18 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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They look almost like sausage rolls from Australia, a favorite of mine. Nice.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-06-2014, 07:24 PM | #10 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Those look fantastic.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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01-06-2014, 07:44 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Yum!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-06-2014, 09:13 PM | #12 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I've seen something similar in bakeries in Wyoming and North Dakota. They would make them in the morning along with the donuts so you could buy them for lunch.
For the life of me I can't recall the name... maybe started with a "kr", and most likely had a German, Russian or maybe even Polish roots.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-06-2014, 09:26 PM | #13 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Sorry, duplicate post.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-06-2014, 09:31 PM | #14 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Cut one open, and post a pic! They look fantastic!
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01-07-2014, 12:54 AM | #15 |
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Those look great, really fun. Thanks for posting.
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