Been experimenting with easy-to-prepare dishes for the coming holidays. Finger foods are always in demand so I thought I’d try and solve a nagging problem. See, when I made my pepperoni and cheese stuffed bread rolls, one of my major concerns was to avoid getting the bread soaked in too much oil despite deep frying. I’m happy to say that I’ve finally found the solution with these fried cheese and sausage bread rolls.
These fried cheese and sausage bread rolls were not dipped in beaten eggs. Instead, they were brushed with beaten egg so that the surface is coated very lightly — just enough to make the flour and cornmeal mixture stick to create a crisp crust.
Fried Cheese and Sausage Bread Rolls
- 10 slices loaf bread
- 1 sausage (Italian, Spanish, sweet or salty, so long as it’s firm), about 120 grams
- block of cheese (whatever variety, so long as it melts fast), about 150 grams
- 1 egg beaten
- 1/2 cup flour stirred with 1/2 cups of yellow cornmeal
- 2 cups cooking oil
- Cut the crusts off the bread then flatten with a rolling pin.
- Cut the sausages and cheese into strips a little shorter than the width of the bread.
- Arrange a strip of sausage and cheese at the center.
- Brush the far edge with the beaten egg. Roll the bread, pressing to seal.
- Repeat with the rest of the bread, sausage and cheese.
- Brush each rolled bread with egg. Brush inside the open edges (the sides) too. Roll in the flour-cornmeal mixture. Sprinkle the open edges with the flour-cornmeal mixture too to seal the cheese inside and prevent it from oozing out when it melts during frying.
- Heat the cooking oil. Over medium-high heat, fry each rolled bread. One by one, for best results, turning the bread in the hot oil for even browning.
- The frying part should be very, very short. Just long enough to brown the bread but not get it soaked in too much in oil. And just long enough to heat the sausage and melt the cheese BUT NOT liquefy the cheese totally.
- Drain the fried bread on a stack of paper towels.
- Cut the fried cheese and sausage bread rolls diagonally into two. Serve hot. They go well with potato salad.