Savoriesnsweets’ Blog

And This is Why I’m Glad I Learned Culinary Techniques

Posted on: July 28, 2009

This week in pastry we’ve been focusing on yeast breads so we made semolina bread, soft rolls, breadsticks and pizza dough.  Today is pizza day in class so I’m eager for class.  But after class last night, I came home with a little over a dozen little semolina rolls.  I didn’t know what to do with them all so I thought about it and decided to make sausage sliders!  I grilled some broccoli-garlic sausage, spinach, comte cheese and my fresh rolls.  I also made a quick barbecue sauce.  This was a great lunch and a delicious way to use up all that I baked last night.  I knew it was a good idea to learn culinary techniques! If you’d like to try this also here’s my recipe.

Barbecue Sauce

  • 1 T canola oil
  • 1 shallot minced
  • 2 cloves garlic, minced
  • 1/2 cup whiskey/bourbon
  • 1 cup ketchup
  • 1 cup tomato puree
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cayenne
  • 1tsp Tabasco
  1. In a heated pan,  heat 1 T of oil.
  2. Add shallot and cook until translucent.
  3. Add garlic.
  4. De-glaze with bourbon or whiskey.  Cook until reduced by half.
  5. Add ketchup, tomato puree, cider vinegar, brown sugar, molasses, Worcestershire sauce, Tabasco and cayenne.
  6. Reduce  heat to a simmer and cook until thickened.

Sliders  (Yield: approximately 13 sliders)

  • 2lb Sausage
  • 1 shallot, minced
  • Salt & pepper, to taste
  • Garlic powder, 2 T
  • 1/2 cup baby spinach leaves
  • 1/2 cup-3/4 cup Comte cheese, shredded
  • 12 semolina rolls
  • Barbecue sauce, homemade or your preferred brand
  1. Remove the sausage from the casings.
  2. Add the shallot, salt, pepper and garlic powder and mix into the sausage.
  3. Form approximately 2 ounce sausage patties.
  4. Heat and oil a grill pan.
  5. Cook the sausage patties until grill marks appear and the meat is cooked through.
  6. Move patties to a rack to rest.
  7. To assemble sliders, halve each semolina roll and place a patty on the bottom half. Top each patty with a few spinach leaves and mound with shredded cheese. If you like, melt the cheese under the broiler for a few minutes. Top with the other half of the semolina roll. Serve sauce on the slider or on the side.

Here’s some shots of my yummy creation!





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