Sausage Rolls

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

My friend Paul Teal turned me on to these. Standard British pub fare, Paul says that lesser establishments place the sausage on the pastry so that it looks like they’re filled with meat, but in reality, there’s more air than sausage in the rolls. Not these! They’re sausage -filled, through and through!

If you’d like, brush the pastry lightly with Dijon mustard before topping with sausage. You could mix a little finely grated cheese into the sausage before shaping, too.

If you want to make these ahead and freeze them, assemble as directed. Don’t cut or egg wash them. Freeze, securely wrapped. Brush with egg wash and slice before baking. Add several minutes to the bake time for frozen sausage rolls.

Directions

Heat oven to 400°F. Line a baking sheet with parchment paper.

On a lightly floured surface, unfold thawed puff pastry. Cut along the fold lines to create 3 equal sized rectangles. Roll out each rectangle slightly; set aside.

Divide sausage into 3 equal pieces. Fashion each piece into logs the length of the pastry. Place a log just off center on each pastry piece. Fold pastry over the sausage. Seal the long edge by crimping with a fork. Use a pizza cutter to neatly trim the crimped edge. Brush each pastry log with egg wash.

Cut each log into 8 pieces. Place the sausage rolls on the prepared baking sheets. Bake 10-12 minutes or until golden brown. Serve warm or at room temperature.

Yield:	makes 24 pieces

What's Needed:

Flour for dusting
1 sheet of pastry from a 17.25-ounce box frozen puff pastry, thawed according to package directions
16-ounce package spicy bulk breakfast sausage
1 egg beaten with 1 teaspoon milk or water

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Recipe brought
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Sausage Rolls

Directions

What's Needed:

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