Posted by Jennifer (the student) on January 24, 2013
When I stumbled upon Plain Chicken’s recipe for Sausage Rolls, I was immediately reminded of Pigs in a Blanket from my childhood. I printed the recipe and put it away for my winter break, thinking it would be a treat for us. We enjoyed the Sausage Roll Ups but fell in love with the Buttermilk Syrup, which I think has endless uses and would be a great replacement for maple syrup, if you are out of it and needed pancakes. 🙂
Recipe from Plain Chicken
Ingredients for Sausage Roll Ups:
- 1 can refrigerated crescent rolls
- 8 breakfast sausage links
Instructions for Sausage Roll Ups:
- Preheat oven to 375 degrees.
- Cook sausage in skillet until lightly brown, approximately 5 minutes and drain. The sausages will not be cooked all the way though.
- Unroll crescent roll dough into 8 triangles. Place one cooked sausage onto the end of the dough triangle and roll dough around the sausage.
- Place on baking sheet and bake for about 15 minutes or until they are golden brown.
- Pour buttermilk syrup over the rolls and serve.
Ingredients for Buttermilk Syrup:
- 1 ½ cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- ½ cup butter
- 1 tsp baking powder
- 1 tsp vanilla
Instructions for Buttermilk Syrup:
- In a large saucepan, melt butter. Add buttermilk and sugars and bring to a boil over medium heat.
- Remove from heat and whisk in baking soda and vanilla. It will bubble up and double in size.
- The bubbles will go away as it cools. Store in the refrigerator.
- The syrup will keep for about a month.