Looking for a spook-tacular treat this Halloween? These scary rolls are the perfect appetizer for a party!
Scary intestine rolls
Makes approx. 36 small appetizer pieces
Serves 12
Ingredients:
- 15 sheets phyllo
- 4 medium onions, thinly sliced
- 2 tbsp (30 ml) canola oil
- 7 spicy sausages, your choice of beef, pork, chicken or turkey
- Oil for brushing
Method:
The night before: Remove the phyllo pastry package from the freezer and let thaw in the fridge overnight. For easier handling, take it out of the fridge and let sit for 1 hour before starting the recipe so it comes to almost room temperature.
Heat a medium skillet over medium heat. Add oil and onions and cook until soft and golden brown, stirring often. Reduce heat to medium-low heat if the onions are turning dark brown. This should take approximately 15-20 minutes. (It’s a Mairlyn-ized version of caramelizing them!) Remove from heat and let sit for 10 minutes before starting the intestines.
While the onions are cooking, remove the casing from the sausage meat by either squeezing out the meat or using a sharp paring knife and slicing the casing lengthwise. Set the sausage meat aside in a bowl.
Lightly oil a 9-inch pie plate and set aside.
Preheat oven to 350 F (180 C)
When the onions have slightly cooled (see note in step 2) pour approx. 1/4 cup (60 ml) oil into a small bowl. (You may need more.)
Remove phyllo from package and unroll onto a clean counter. Place a damp paper towel over the sheets and then cover with a clean tea towel.
Peel off one sheet of phyllo. Place on counter. Cover the rest of the phyllo with the damp cloth and tea towel. Brush the sheet on the counter with a small amount of oil. Place a second sheet over top. (Always cover the remaining sheets as you are working; they dry out that quickly)
Place 2 of the sausages in the middle of the phyllo. Squeezing them so they fit from one end to the other of the sheet. Top with one-fifth of the onions. Take the bottom end of the phyllo and completely cover the meat. Then roll it up like a giant sausage roll. Place in prepared pan against the inside of the pan. You are trying to make this look like intestines, so willy nilly is good.
Repeat two times more placing the rolls into the pan in an intestine-like pattern! With the last piece of sausage meat you are going to only use one sheet of phyllo.
Brush the last sheet with the remaining oil and then fold it in half. Place the last piece of meat and the rest of the onions, roll up. Place into pan, it might seem tight, that’s okay. Brush the top with a little more oil to prevent them from cracking too much.
Bake for 45-55 minutes or until they are browned and the meat has reached an internal temperature of 160 F (71 C). Serve in the pan using a spoon to scoop out the intestines!
Courtesy Mairlyn Smith
mairlynsmith.com
@mairlynsmith