Chilli Cheese Sausage Dip

Chilli Cheese Sausage Dip - Panasonic Cooking - Electric Oven


  1. Put bread flour, plain flour, sugar, salt and yeast into a mixing bowl and mix well.
  2. Add milk, water and egg. Mix until combined (by hand or with a mixer using a dough hook).
  3. Transfer dough to a medium bowl and place in the Panasonic oven. Set oven to Fermentation for 60 minutes.
  4. Divide dough into 10 (or up to 14) pieces and roll each into a short strip. Wrap a strip of dough around a sausage and place in a cast iron pan or any suitable heat-proof dish. Repeat with the rest of the dough and sausages, placing the sausage rolls in a circle along the outer base of the pan.
  5. Glaze surfaces of sausage rolls with egg wash.
  6. Preheat oven on Electric Oven - Convection to 230oC (about 20 minutes).
  7. Bake sausage rolls for 12 – 15 minutes until light golden.
  8. Whilst the sausages rolls are baking, prepare the chilli con carne. Heat oil in a large saucepan over medium heat and sweat the onion and garlic.
  9. Add the minced chicken and cook, using a wooden stirrer to break the meat into very small clumps.
  10. Add the celery and capsicum, diced tomato and then tomato puree. Stir.
  11. Add the cumin, oregano, chilli powder, chilli flakes, sugar, Worcestershire sauce and salt. Cook, stirring often, until the flavours are blended.
  12. Add the pinto beans and cook until mixture is heated through. Keep hot until ready to use.
  13. When the sausages rolls are done, spoon some hot chilli con carne onto the centre of the pan and top with a mixture of cheddar and mozzarella cheeses.
  14. Return the pan to the oven and bake for 5 – 10 minutes until the cheeses have melted. Garnish with chopped parsley and serve immediately.


Sausage rolls

  • 200 g bread flour
  • 50 g plain flour
  • 50 g sugar
  • ¾ tsp salt
  • 2½ tsp instant yeast
  • 55 g milk
  • 70 g water
  • 20 g egg
  • 10 – 14 cocktail sausages

Chilli con carne dip

  • ½ tbsp vegetable oil
  • 2 cloves garlic, chopped
  • ½ onion, chopped
  • 125 g minced chicken
  • ½ stalk celery, finely diced
  • ¼ red capsicum, finely diced
  • 1 tomato, diced
  • 170 g tomato puree
  • ½ tsp ground cumin
  • ¼ tsp dried oregano
  • ¾ tsp chili powder
  • ½ tsp chili flakes
  • salt to taste
  • 1¼ tsp brown sugar
  • ½ tsp Worcestershire sauce
  • ¼ can pinto beans, drained
  • 30 g shredded cheddar cheese
  • 30 g shredded mozzarella cheese


  • 1 sprig parsley, chopped

Melt the cheese just before serving