Puff Pastry Sausage Rolls
These classic British sausage rolls are so simple to throw together and make a delcious snack, breakfast or heavy appetizer. Serve them with tomato chutney for a perfect bite!
Equipment
- Baking Sheet
- Parchment Paper
- pastry brush
- Rolling Pin (optional)
Ingredients
- 1.5 lb ground pork sausage Use your favorite brand or feel free to mix things up. I like to do a mix of maple sausage and italian sausage.
- 2 sheets frozen puff pastry I recommend Pepperidge Farm's 1.1 lb package. It comes with 2 sheets and is easy to thaw and work with.
- 1 egg
- 1 tbsp milk
Instructions
- Take puff pastry out of the freezer and follow thawing instructions. If using Pepperidge Farm puff pastry it usually requires about 30-35 minutes at room temperature before it is pliable enough to roll out.
- Preheat the oven to 400 degrees F.
- Use you hands to mix up your sausage and divide into 2 equal portions.
- Once your puff pastry has thawed enough to work with, lay it out on the counter. Use a rolling pin to gently flatten it, but do NOT overwork.
- Take one portion of sausage meat and roll it out like a snake to the length of the puff pastry (the length of the longest side). Place it on the puff pastry about 1 inch from the edge and and lightly wet the edge closest to the sausage with a little water.
- Wrap the sausage in the puff pastry and position seem side down.
- Use a sharp knife to lightly score the outside of the puff pastry and slice the roll into 1-2 inch pieces depending on your personal preference.
- Repeat the process with the second pastry sheet and sausage portion.
- Arrange the sausage rolls seem side down on a baking sheet lined with parchment paper.
- In a small bowl, whisk together 1 egg and a splash of milk (about a tbsp) and then brush the tops of the sausage rolls with the egg wash.
- Bake at 400 degrees F for 20-25 minutes until cooked through and golden brown. Enjoy!
Tried this recipe?Let us know how it was!