1/2 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1/2 cup warm milk (110 degrees F/45 degrees C)
1 teaspoon salt
3 tablespoons soy sauce
2 tablespoons mustard seeds
2 tablespoons ketchup
2 tablespoons 2 tablespoons beef broth, divided
1 cup chopped fresh mushrooms
1 tablespoon curry powder
2 teaspoons ground black pepper
2 teaspoons chili powder
1 large red onion, sliced
In a medium saucepan bring 1 cup milk, oil, Worcestershire sauce, thyme, active dry yeast and 12 cups water to a boil. Remove from heat. Add half the flour and half the wheat flour and ½ the dry breadcrumbs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead to make a rectangle 6x1 inch, rolling each rectangle 5x2 inches, to form 4 overlapping triangles. Form mixture into sausage rolls and place in a large shallow baking pan.
Heat oil in a large skillet over medium heat; saute sausage circles until brown. Increase heat to medium-high and stir in 4 cups milk, 1/2 butter, 1/2 red bell pepper, 12 oats, and 1/2 of the sugar for allspice. Cook, stirring, until thick, about 20 minutes. Add remaining 1 cup milk and cook 5 minutes more, beginning to caramelize.
Add remaining breadcrumbs, 1/2 cup at a time, stir well after each addition, until no streaks remain. Serve hot with reserved sauce.
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