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A long-time family favorite introduced by long-time family friends. When my parents were fresh out of high school in the 1970s, they moved from Maine to Colorado. They eventually fell into a friend group that, to this day, I remain closer to than my true lineage. If anyone makes a batch of sausage rolls, a group text will go out with photos teasing each other as we take bites. As much as everyone loves the taste, I think it’s more about the nostalgia they bring. Sausage rolls are always shared, and they’re best for on-the-go group activities. We ate them while we conquered the world. They’d be packed in our pockets when heading out into the mountains for skiing, snowmobiling, hiking, camping — you name it. A perfect snack, hot or cold, with a spiciness that warms and carries you over to the main meal later that night.
Golden brown dinner rolls with a bite of Italian sausage and roasted green chilis hiding inside.
Ingredients:
24 dinner rolls
2 packages of Italian sausage
1 lbs chopped, roasted green chilis
First, start with a package of frozen dinner rolls. If you make rolls from scratch, even better, but we buy Rhodes Bake-N-Serv frozen dinner rolls and they’re just fine. Count out 12 or 24 frozen rolls and place them on parchment paper. Make sure there’s several inches of space between each roll to allow them to expand and rise without touching each other as they unthaw.
Next, begin browning Italian sausage in a large cast iron pan (it gives the best crust if you have one). If you like spicy, go with hot Italian sausage. Mild is fine for the cry-babies and kids, haha. Ultimately you’re going to cut the sausages into about 1 inch chunks — so, however many rolls you have, you’ll need 1 piece of sausage to go inside. When the sausages are about halfway cooked, you can begin slicing them into chucks. I suggest that you remove them from the pan to do this, they usually drain juice and can splatter. The sliced chunks go back into the pan and are cooked through well — a nice brown crust is key.
Next, dice about 12 (1 pound) roasted green chilis. Again, in my opinion, the spicier the better but do what you can handle. If you’re from out west, I’m sure you see these dudes roasting in every parking lot come September. Find yourself a good supplier and buy them by the bushel! I love green chilis and eat them on just about anything. Serious, I would buy a roasted bushel, bag them and freeze them, and eat them all year long. If you’re not from out west, a lot of grocery stores will sell 16 oz tubs in the frozen section — if yours doesn’t, try Whole Foods, Trader Joes, Market Basket, etc. Also, just about every grocery store sells canned diced green chilis in the Mexican section. These will work, but fresh / frozen ones are much better.
Now that your rolls have thawed, sausage has been browned and cool enough to handle, and you’ve got a pile of diced green chilis — it’s time to wrap. This is the trickiest part of the whole procedure. You’ll probably mess a few up, especially your first time until you get the feel for it. Don’t worry too much about it, they will still taste good. Flatted out the raw dough in your hand so that it’s about 1/8 inch thick. Plop a sausage chuck in the middle and fork full of green chilis. Wrap the dough around the ingredients and be sure to seal the joining side as best you can. Don’t stretch the dough too far, or it will rip on the other side. Ideally, you’ll have no holes.
Place the wrapped rolls in a greased muffin tin. Stick them in the oven at 350 degrees for about 20 minutes or golden brown. Bam — done! Let them cool a few minutes and then go to town. The rest can be put in the fridge and then eaten cold. If you did a good job wrapping, there will be no leaks and will remain dry to the touch just like a normal dinner roll — they’re super easy to pack and take with you in baggies.
Lastly, and while I consider this blasphemy, some like to doctor-up the insides by adding cheese, grilled onions, or other nonsense. Look, you do you — you’re only limited by your imagination — but I suggest you try at least one traditional batch before getting too crazy.
About SW Hammond
Sean William Hammond is an author and content creator. His writing style is often compared to Chuck Klosterman with countless references to pop culture, especially music. Hammond’s honest approach creates an easy camaraderie with the reader, then tests the bounds of emotion with sensitive subject matter. Philosophy, ethics, and virtue square off against a world struggling to find its way.
SWH actively engages with his audience, continually making guest appearances at book festivals, pop culture events, and comic cons throughout the country. Hammond has been a guest on several talk shows and podcasts discussing writing, philosophy, and existentialism. He is also a panelist contributing to a variety of topics, most notable discussions include artificial intelligence, mythology, and science fiction.
Hammond has a unique background as a music and sports industry professional. He has worked in the Commissioner’s Office of Major League Baseball, for the Kansas City Royals minor league system, and operated Spring Training stadium audio for the Los Angeles Angels. He also has worked for Sony Music Entertainment, the Vans Warped Tour, and WAR Records / United Interests Management.
Connect with Hammond: Amazon Author Page | Facebook | Twitter | GoodReads | Website | NEWSLETTER
About the Book
Title: The Ballad of Stevie Pearl by SW Hammond
Release Date: 2/13/2024
Website: https://www.swhammond.com/
Pre-Order: https://www.amazon.com/dp/B0CD8D62SG
Synopsis:
The world’s most successful and celebrated pop star. A Native American making a name for himself in LA. The two collide in a tattered love story.
Stevie Pearl is the biggest pop star on the planet. Her earnest Texan roots blend with California idealism to construct a force never before seen in the entertainment industry. The attention surrounding America’s sweetheart is absolute pandemonium, and after a decade of the limelight, her stardom is beginning to feel like a prison.
Alex Nopah is an illustrator. The graphic novel he draws for is budding into a super-franchise. Hired as a consultant for the new motion picture, Alex is introduced to Hollywood and the woman that will forever change his life. Born on a reservation, Alex’s unshakable upbringing polarizes the wealth and attitude of LA and the new life he’s constructed for himself.
THE BALLAD OF STEVIE PEARL presents itself as a sugary-sweet tale of a young woman crossed between the bubblegum pop of Taylor Swift and glamor of the Kardashian’s. Breakups, drama, and paparazzi act as a smokescreen, shadowing the true genius behind an empire and a powerful businesswoman taking command of her career. Faced with corruption, collusion, and greed within her own organization—juxtaposed against racism, sexism, and classism within society—much like Stevie Pearl, the story’s teeth sink deeper into the mind than its glossy exterior.
The novel is supported by a humorous and entertaining ensemble of characters, breathing life and stirring a powerful connection between you, Alex, and Stevie. This unexpected tragedy reads as a quirky romantic comedy up until its final pages, combining pop culture references, witty dialog, and a poignant soundtrack for each chapter. The diverse character selection and provocative undertones makes THE BALLAD OF STEVIE PEARL a modern fish-out-of-water tangled with Romeo and Juliet.
Check out SW’s other book on this website Love and the Mixtape Manifesto.
