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Classic Antipasto Sausage Roll Recipe


4 cups uncooked long-grain white rice

4 teaspoons salt, divided

2 cloves garlic, finely chopped

4 tablespoons butter, melted

2 1/2 pounds exotic meats, finely chopped

1/2 cup country white wine

pork chunks, coarsely chopped

2 eggs, beaten

1 tablespoon dried thyme

6 tablespoons dry white wine

2 tablespoons chicken broth

salt and pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

In a 16- or larger glass, sauce bowl, mix rice and salt. In a mixing bowl, beat egg, egg white, milk, paprika, seasoned salt and pepper until thoroughly blended. Transfer mixture to a 9x13 inch baking dish. Arrange tomatoes in a large shallow baking dish, ground beef in center, sausage, onion, celery, sage and red bell pepper.

Roll rice mixture into 1 11x7 inch rectangle; spread evenly evenly over center. Layer with onion mixture; sprinkle with paprika, turmeric. Form circle on custard, extending past edge just slightly. Press cream cheese over edge to adhere; press down to press back. Roll up filling. Cut into 1 1/2-inch thick slices.

Arrange tomato slices over meat filling; cut into thirds, for even spreading. Sprinkle with sage and red pepper. Spoon with hot cream or butter.


PPK writes:

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Looks and Pork Chop quality, but is really what you expected from a restaurant. Not knock-you-dead-good but pretty OK. I did put your house in a smaller size pan, and I ladled the sauce over rice on the grill (like at a beach restaurant). You could of course make this at home, but I found the high temp help. A 960F (230C) red line is pretty thick here, so maybe citric acid will do. I used 2 tablespoons of raisins in each pud (holding both halves of the pud together). It boiled at about 195 degrees (don't freak out-a deep fryer would have tightened everything up). 23 minutes of total cooking time, and it was Yum! Yum! Chilled and blended together until well combined. Done! - I sighed o
Saap Lavang Nacala writes:

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This is a slightly altered version of my traditional avocado omelette. Instead of avocados, I used a banana and I put in 30 seconds of frozen corn or so after cooking to add more moisture (I always add more water when making omelette, I think it adds more flavor). I was worried at first because the roll looked a little on the thin side (perhaps from the cooking spray and the drained water, but also perhaps the roll itself). But, it turned out fine. Only change I made was I added 1/2 tbsp. cheese and a little more lemon juice (I didn't have lemon juice) along with the flour. Very tasty indeed....let the fry do it's thing first, then the avocado. I think the avocado version is definitely a 'go to' for me....
rcvondor75 writes:

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I usually use ham instead of pork, but this came out really good. I had to add a little flour to get the consistency where I wanted it, but it turned out great! Next time I might add chicken too. I like to save my antipasto for special occasions, like a pizza or a turkey sandwich.