Ingredients
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-
1
-
1
-
5
-
3
-
2
-
2
-
2
-
3
-
-
1
-
-
-
-
Directions
Rou Jia Mo (Spicy Pork Sandwiches), This sandwich is a speciality of Shaan-xi Province in China I have modified this to use pork rather than the lamb which would be traditional The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used , My version of this recipe was EXCELLENT My Hubby and guests couldn’t get enough of them at my holiday open house even at room temperature I omitted the sake, balsamic vinegar, and sugar and used a healthy dose of Thai Sweet Chili Sauce to season the pork I added just a bit of chicken stock to the sausage mixture to simmer a bit to allow the chili sauce to infuse into the meat These made perfect appetizers when using the regular sized biscuits which I sliced in half horizontally to make 20 instead of 10, and balance the ratio of dough to filling We will make these again and again , This sandwich is a speciality of Shaan-xi Province in China I have modified this to use pork rather than the lamb which would be traditional The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used
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Steps
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1
Done
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Heat Oven to 375f. |
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2
Done
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Cook Sausage Into Ground Bits and Drain Grease. |
|
3
Done
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While Pork Is Cooking, Chop Onions and Garlic. Add to Sausage. |
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4
Done
|
Add White Wine and Vinegar. Add Sugar. Stir Well. |
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5
Done
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Add Chili Oil and Peppercorns. Stir Well. |
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6
Done
|
Once Most of Liquid Has Been Absorbed by Meat, Prepare Dough. |
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7
Done
|
Separate Dough Into 8 Biscuits. Press or Roll Each Into 6-Inch Round. |
|
8
Done
|
Divide Filling Evenly Onto Half of Each Biscuit Round to Within 1/4 Inch of Edge. |
|
9
Done
|
Fold Dough Round Over Filling; Press Edges to Seal. Place on Ungreased Cookie Sheet. |
|
10
Done
|
Bake 15 to 20 Minutes or Until Edges Are Golden Brown. |
|
11
Done
|
Immediately Remove Sandwiches from Cookie Sheet. Serve Warm or Cool Down and Serve Later Cold. |
