Chili Cheese Sausage Dip

Recipe by

QL Omega Eggs

Preparation time90 minutes

Cooking time20 minutes

Servings6

Chilli Cheese Dip

½ tsp olive oil

2 cloves garlic, chopped

3shallots, chopped

130 g chicken, minced

1 can red kidney beans, drained

6cherry tomatoes

1 stalkcelery, chopped

179 g tomato puree

¼ red capsicum, diced

½ tsp ground cumin

1 tsp mixed herbs

1 tsp chilli flakes

1 tbsp brown sugar

60 g cheddar and mozzarella cheese

Salt and pepper to taste

Sausage Roll

200 g bread flour

50 g plain flour

50 g sugar

¾ tsp salt

2½ tsp instant yeast

55 g milk

70 g water

1QL Omega Egg, beaten for the dough

1QL Omega Egg, beaten for egg wash

48 g butter

10 -14 cocktail sausages

Parsley, garnish

In a saucepan, heat oil and sweat the shallots and garlic over medium heat. Add in the chicken and sauté until cooked.
Add celery, capsicum, tomatoes and tomato puree. Mix well.
Add in the kidney beans, cumin, mixed herbs, chilli flakes, brown sugar, salt and pepper.
Turn off the heat once the mixture starts to bubble.
To prepare the sausage roll, mix together bread flour, plain flour, salt, sugar and yeast in a mixing bowl,
Add in milk, water and 1 QL Omega Egg. Mix until well combined.
Add in butter and knead by hand until the dough is smooth and elastic.
Set aside to proof for 60 minutes in a warm room.
Divide the dough into 3 balls and roll out into rectangle shape. Cut into triangle shape to wrap the cocktail sausages.
Arrange the wrapped sausages around a oven proof deep pan.
Pour the chilli dip in the middle and sprinkle the cheese on top of the chilli dip.
Brush the dough with the beaten QL Omega Egg.
Bake in a preheated oven of 180°C for 20 -25 minutes or until the dough is golden brown and the cheese has melted.
Garnish with some parsley. Serve immediately.