Savory Sausage Rolls
These sausage rolls are super easy to fix and bake with puff pastry and sausage. You'll love this favorite British snack!
Ingredients
- frozen puff pastry, about 1 pound, 1 large or 2 small sheets
- 1 to 1 1/4 pounds fresh sausage
- 1 large egg whisked with 1 tablespoon cream or milk
- Sesame seeds, optional
Optional Homemade Sausage
- 1 to 1 1/4 pounds ground pork
- 2 tablespoons chopped parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- dash cayenne pepper
- dash allspice
Instructions
- Thaw the puff pastry sheets following package directions. Separate the pastry into 3 or 4 rectangular pieces. Each piece should be about 4 to 5 inches x 7 to 8 inches. Depending on the brand of puff pastry, the pieces might have to be rolled out to size on a lightly floured surface.
- If you are making homemade sausage, combine the ground pork with the herbs and spices. Mix until thoroughly blended.
- Separate the sausage into 3 or 4 equal portions (depending on the puff pastry pieces) and roll to form a cylinder the length of each dough portion. Lay the sausage cylinder on the dough, dab a little water along the long edge, and roll it up to encase the sausage roll. Place the roll, seam side down, on a large baking sheet lined with parchment paper. Repeat with the remaining pork sausage mixture and pastry.
- Refrigerate for 1 hour or put the baking sheet in the freezer until firm.
- Heat the oven to 400 F.
- Mix the egg with the milk or cream.
- Brush the rolls lightly with the egg wash mixture and then cut them into 1-inch pieces. If desired, sprinkle with sesame seeds.
- Arrange the sausage rolls on the parchment paper-lined baking sheet and bake for 25 to 30 minutes, or until golden brown.
- Serve them with ketchup or aioli. Or make a spicy Sriracha ketchup with about 1 tablespoon of Sriracha sauce to each 1/4 cup of ketchup.
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