I’m not going to lie, I’m not sure I would ever make these again. Might partially be me though, I’m not a huge fan of that much bread for breakfast (how un-American of me, I know 😉 ) The dough almost tastes biscuit-like, so it’s a nice compliment to the sausage. I would say they might take on a new life if some herbs like rosemary or thyme were added to the dough. So maybe there will be a round 2 after all…
The Recipe (makes 8 sausage pockets):
2 cups all-purpose flour (plus 1/2 cup for rolling)
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter (the original recipe calls for room temperature, I always find i prefer to work with cold butter in a dough to up the flakiness factor)
2/3 cup milk
2 ounces cheddar cheese, grated
1 tablespoon water
8 breakfast sausage links (the recipe doesn’t state whether you need to use fully cooked, I erred on the side of caution and did)
1. Preheat the oven to 400 F
2. Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl and stir to combine.
3. Add the butter (if using cold, cut into small pieces to make it easier to mix in). Using your fingers (again, why I love this cookbook 😉 ) rub the butter into the dough until it disappears. The mixture will appear somewhat lumpy.
4. Add the milk and stir until the dough is thick and blended.
5. Sprinkle some flour on a clean work surface. Scoop out the dough from the bowl and place on floured work surface. Sprinkle top of dough with a little more flour. Using a rolling pin, roll the dough until it is about 1/4″ thick.
6. Using a 4″-6″ biscuit cutter (or wide mouth glass if you don’t have one), cut as many circles as you can out of the dough. Flatten the scraps and re-roll to make the remaining dough circles. You should have 8 total in the end.
7. Break the egg into the bowl and add the 1 tablespoon of water. Gently beat with a fork to combine.
8. Place 1 breakfast sausage link in the center of each circle and sprinkle a little cheese over top. Fold the dough circle over the sausage and press the edges together to seal.
9. Place the sausage pockets on a cookie sheet. Brush the tops with the egg wash. Place cookie sheet in the oven and bake for 25 minutes (I found I only needed 20 minutes, but you know my oven issues…)
10. When the tops are golden brown, remove pockets and allow to cool for 10 minutes before serving.