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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2014, 02:25 PM   #1
GARNAAL
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Talking 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)

(or 1 package Bamboe Nasi Goreng spice- no need to dissolve..)


Extra
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.


Heat the oven or BBQ to 200 ºC. ( = ~400 F ) Brush the little breads with a loose whipped egg and bake until gold brown for ~ 30 minutes.


---------------------------------
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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Last edited by GARNAAL; 01-06-2014 at 02:54 PM..
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Unread 01-06-2014, 02:28 PM   #2
sliding_billy
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One of each please.
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Unread 01-06-2014, 02:31 PM   #3
GARNAAL
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the spices used for the Indo sausage.

or

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Unread 01-06-2014, 02:31 PM   #4
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You have any inside shots? Would love to see the filling....
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Unread 01-06-2014, 03:23 PM   #5
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^^^^^
This!
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Unread 01-06-2014, 05:50 PM   #6
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Nice! That'll keep a pit master happy during a cook.
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Unread 01-06-2014, 05:50 PM   #7
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Quote:
Originally Posted by daninnewjersey View Post
You have any inside shots? Would love to see the filling....

+1
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Unread 01-06-2014, 06:06 PM   #8
buccaneer
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+1 looks yummy!
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Unread 01-06-2014, 06:18 PM   #9
landarc
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They look almost like sausage rolls from Australia, a favorite of mine. Nice.
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Unread 01-06-2014, 08:24 PM   #10
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Those look fantastic.
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Unread 01-06-2014, 08:44 PM   #11
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Yum!!
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Unread 01-06-2014, 10:13 PM   #12
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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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Unread 01-06-2014, 10:26 PM   #13
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Sorry, duplicate post.
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Unread 01-06-2014, 10:31 PM   #14
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Cut one open, and post a pic! They look fantastic!
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Unread 01-07-2014, 01:54 AM   #15
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Those look great, really fun. Thanks for posting.
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