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Sausage Rolls
Sausage Rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Succulent ground pork encased in crisp puff pastry, baked to a golden, flaky perfection – ideal for any gathering or picnic.
Ingredients:
  • 1 pound ground pork
  • 2 tablespoons finely minced onion
  • 1 clove crushed garlic
  • 1 tablespoon minced fresh sage
  • 1 tablespoon dry bread crumbs
  • 1.25 teaspoons kosher salt, or to taste
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon dried thyme
  • 0.125 teaspoon cayenne pepper
  • 0.125 teaspoon freshly grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 sheet frozen puff pastry, partially thawed
  • 2 teaspoons Sesame seeds for garnish
Instructions:
  • Combine ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Use a fork to mix until evenly distributed for 2 to 3 minutes. Divide the mixture in half and shape each half into a cylinder lengthwise on a sheet of plastic wrap. Roll up tightly in the plastic wrap to form a round roll. Chill in the refrigerator until needed.
  • Combine and whisk the egg and water to create a luscious egg wash.
  • 1. Take the semi-frozen puff pastry dough and divide it into thirds. Cut one of the thirds in half lengthwise. Allow the pastry to come to room temperature. 2. Brush a 2-inch strip of egg wash along one long edge of the two larger pastry pieces. 3. Lay the narrower pieces over the egg wash strip, overlapping by about 1 inch, to create a larger piece of pastry dough. Gently press to create two wide lengths of pastry dough.
  • Place 2 sheets of dough on a lightly floured parchment paper and sprinkle the tops with a bit of flour. Add another sheet of parchment on top. Roll gently until you reach an even thickness. Remove the top parchment. Press the long edges slightly to about 1 inch wide to ensure even rolling. Lay a sausage log at one end of the dough. Roll the sausage log in the pastry, brush the far edge with egg wash, and seal the edges together. Put the seam side down on the parchment-lined dish. Repeat for the second sausage roll. Freeze until the dough firms up, around 10 minutes.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with a trusty silicone mat.
  • On a gently floured surface, brush rolls with egg wash all over. Cut each roll into 8 pieces, sprinkle with sesame seeds, and place on a baking sheet seam-side down. Gently press down on each roll to slightly flatten before baking to ensure they remain upright.
  • Bake in a preheated oven until the pastry is nicely browned, cooked through, and the bottoms are browned, approximately 30 minutes.

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