Sausage Rolls: Puff Pastry & Sausage, Enough Said

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For an appetizer for Thanksgiving, I made sausage rolls – basically a sausage mix wrapped in puff pastry. I think they were the true hit of the meal and we were snacking on them all day long. Seriously they were the best and they are super easy to make!

Breakfast in Bed(stuy) / Sausage Rolls

Sausage Rolls

Adapted from iVillage

1 package thawed frozen puff pastry

1½ lb (675 g) bulk pork sausage

1 tsp Dijon mustard

1 onion, finely chopped

1 large egg plus egg wash

1 tbsp chopped thyme

salt and pepper to taste

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the puff pastry on a lightly floured work surface into a 12in square. Cut in half.

Combine the sausage, onion, thyme, mustard, and egg, and season with salt and pepper.

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Form half of the sausage mixture into a long sausage shape. Place in the center of one pastry strip.

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Brush the pastry with beaten egg, roll up to enclose the sausage, and pinch the seam closed. Repeat with the remaining pastry and sausage mixture. Cut each roll crosswise into 12 pieces.

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Place the rolls, seam down, on the baking sheet. Using kitchen scissors, snip 2 cuts in the top of each roll. Brush with beaten egg. Bake for 10–12 minutes, or until golden brown. Serve warm.

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Breakfast in Bed(stuy) / Sausage Rolls

Sausage Rolls
 
Author:
Ingredients
  • 1 package thawed frozen puff pastry
  • 1½ lb (675 g) bulk pork sausage
  • 1 tsp Dijon mustard
  • 1 onion, finely chopped
  • 1 large egg plus egg wash
  • 1 tbsp chopped thyme
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the puff pastry on a lightly floured work surface into a 12in square. Cut in half.
  2. Combine the sausage, onion, thyme, mustard, and egg, and season with salt and pepper.
  3. Form half of the sausage mixture into a long sausage shape. Place in the center of one pastry strip.
  4. Brush the pastry with beaten egg, roll up to enclose the sausage, and pinch the seam closed. Repeat with the remaining pastry and sausage mixture. Cut each roll crosswise into 12 pieces.
  5. Place the rolls, seam down, on the baking sheet. Using kitchen scissors, snip 2 cuts in the top of each roll. Brush with beaten egg. Bake for 10–12 minutes, or until golden brown. Serve warm.
 

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