My friend Delores and I talk about food (and dogs) a lot. We both love to cook and we both love to eat. We exchange recipe ideas all the time. We both love our dogs too, so there are also a lot of conversations about dogs, but that is for another day. These red devil spicy sausage rolls, or saichichin del Diablo (according to my Spanish/English dictionary, saichichin is a sausage log or roll), were actually a creation of mine based on Delores’ explanation of them. We really enjoyed them a lot, but they are so big and so filling, one was more than enough to fill our tummies. So, Muchas gracias mi Amiga, for this simple and delicious recipe.
We grilled spicy green chili sausages (unfortunately, my husband cooked them a bit too much, so they dried out a little, but they were still really tasty), then wrapped them in a pastry dough with roasted green chilies and white cheddar cheese. You can use whatever type of cheese you like. I cut the dough into wide strips and added strips of white cheddar cheese with a layer of strips of roasted chilies on top of the cheese. Then I gently rolled the dough around the cooked sausages.
Before baking the red devils, I brushed them with an egg wash, made of 1 egg and a dash of heavy whipping cream, whisked together.
Red Devils or Saichichin del Diablo
Cooked green chili sausages
roasted chili peppers
cheese of your choice (I used mild white cheddar cheese, but next time I will try them with jalapeno jack)
Red Devil Dough
This time around, I made my regular pastry dough and added about 1 TBSP of ground Aleppo chilies into the dough mixture. Next time I make these though, I am going to try them with softer bread dough instead, t make a comparison of which way we like best.
1 1/2 cups flour
6 TBSP cold butter
a pinch of salt
4-6 TBSP heavy whipping cream
1 TBSP ground Aleppo chilies
In a food processor, pulse the flour, butter, salt and chilies until you have a soft and crumbly mixture. Then add the egg and the cream and mix again until the dough forms into a ball. Remove from the food processor, wrap in plastic wrap and let chill for at least an hour before rolling it out. Roll the dough about 1/4-1/2″ in thickness on a lightly floured surface. Then cut into strips to wrap around the sausage, cheese and peppers. Brush with an egg wash and bake at 350* for about 30-40 minutes, or until golden brown. You can serve with marinara sauce or a creole mustard sauce. This time I served it with creole mustard and then topped it with chopped parsley.
Our simple, but delicious summer meal that we dined upon al fresco, on our beautiful deck facing the ponds. We had the red devils, potato salad and the green bean Caesar salad, along with a nice, crisp chardonnay that had hints of apricots, honey and jasmine. Dessert was a light and moist almond cake. I was busy cooking in the kitchen. I got up early to avoid some of the heat, making as much as possible before the weather got too hot.