These sausage rolls feature savory sausage meat encased in flaky, golden brown puff pastry. They are a classic and popular appetizer, snack, or light meal, loved for their delicious filling and satisfyingly crispy exterior.
Ingredients:
- 1 pound sausage meat (pork, beef, or a blend)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced (optional)
- 1 tablespoon chopped fresh parsley or sage (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 package (about 14 ounces) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: Sesame seeds or poppy seeds, for topping
Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sausage Filling: In a medium bowl, combine the sausage meat, breadcrumbs, finely chopped onion, minced garlic (if using), chopped fresh herbs (if using), salt, and pepper. Mix well with your hands until all the ingredients are evenly incorporated.
- Prepare Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Depending on the brand and size, you may have one or two sheets. If you have two sheets, work with one at a time, keeping the other refrigerated.
- Shape Sausage Rolls:
- Method 1 (Individual Rolls): Cut each puff pastry sheet into rectangles (the size will depend on how large you want your sausage rolls). Place a portion of the sausage mixture along one side of each rectangle, leaving a border. Brush the edges of the pastry with a little beaten egg. Fold the pastry over the sausage to enclose it, and crimp the edges with a fork to seal. You can make them any length you prefer.
- Method 2 (Log and Slice): Spread the sausage mixture evenly over the entire puff pastry sheet, leaving a small border. Roll the pastry tightly into a log. Brush the seam with beaten egg to seal. You can then slice the log into individual rolls (about 1-inch thick) before baking.
- Arrange on Baking Sheet: Place the assembled sausage rolls seam-side down on the prepared baking sheet, leaving some space between them.
- Egg Wash and Topping: Brush the tops of the sausage rolls with the beaten egg wash. If desired, sprinkle with sesame seeds or poppy seeds.
- Bake: Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the sausage filling is cooked through (internal temperature reaches 165°F/74°C).
- Cool Slightly and Serve: Let the sausage rolls cool on the baking sheet for a few minutes before serving. They are delicious warm or at room temperature.
Tips and Notes:
- Sausage Meat: You can use different types of sausage meat, such as breakfast sausage, Italian sausage (removed from its casing), or even seasoned ground beef or lamb.
- Breadcrumbs: Breadcrumbs help to absorb excess moisture from the sausage and give the filling a better texture.
- Puff Pastry: Make sure your puff pastry is thawed but still cold for the best rise and flakiness.
- Egg Wash: Egg wash helps the pastry turn golden brown and adds a nice shine.
- Freezing: Sausage rolls can be assembled and frozen before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag. Bake from frozen at 400°F (200°C) for about 30-40 minutes, or until golden brown and cooked through.
- Serving Suggestions: Serve sausage rolls on their own, with ketchup, mustard, chutney, or your favorite dipping sauce.
Enjoy these savory and satisfying sausage rolls!