Asian Sausage Rolls

As soon as I started reading the ingredients for this recipe my mouth started watering. These will be on the table at our home for Super Bowl Sunday - always a HUGE day for us! Recipe is from the Shelburne Inn in Seaview, Washington.

• Ready In: 58 mins
• Yields: 30-40 appetizers

Ingredients

• Sausage Mixture

• 1  lb  ground pork sausage
• 1 1⁄2 tablespoons  finely chopped garlic
• 1 1⁄2 tablespoons  finely chopped fresh ginger
• 1 1⁄2 tablespoons Chinese hot mustard
• 2  tablespoons seasoned rice vinegar
• 1  tablespoon light soy sauce
• 1  tablespoon  sesame oil
• 1  tablespoon  chinese hot oil
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 2  tablespoons cilantro, chopped finely
• 1  tablespoon chives, chopped finely

• Sourdough Refrigerator Biscuit dough

• 1  tablespoon  yeast
• 1⁄2 cup warm water
• 6  cups unbleached white flour
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 3  tablespoons sugar
• 1  cup  cold unsalted butter
• 1  cup  sourdough starter
• 2  cups buttermilk

Directions

1. Sausage Mixture:.
2. Sauté the first 8 ingredients, breaking up the pork into very small clumps.
3. Then add the remaining ingredients and cool to room temperature.
4. Sourdough Refrigerator Biscuit dough:.
5. Soften yeast in water.
6. Sift dry ingredients. Cut in butter. In separate container mix liquid ingredients together. Add to dry ingredients all at once and stir until just moistened, no longer.
7. Turn out onto a floured surface and knead a few times, adding just a little flour to keep the dough from sticking. Roll out to a thickness of one inch, cut into rounds 2 ½ inches in diameter, and place on a greased baking sheet with sides touching.
8. Refrigerate overnight, covered with plastic wrap, or bake right away in an oven pre-heated to 400 degrees for about 18 minutes.
9. Using Sourdough Refrigerator Biscuit dough, roll out a fistful of dough on a lightly floured surface to a thickness of about 1/4 inch. Cut rounds of about 2-1/2 inches. Then roll each round again to make it thinner still. Then place about a Tablespoon of the sausage mixture in the center of the dough. Gather up the ends and pinch to form a sealed ball. Place on a greased baking sheet. Before baking, brush each roll with an egg wash (one egg yolk plus two teaspoons of cream) and top with sesame seeds. Bake in a 375 degree preheated oven for about 18 minutes, until nicely golden brown.
10. Serve warm.