Sausage Rolls

 

Sausage Roll Recipe

Spice up your party with these tasty sausage rolls! They're the perfect appetizer to impress your guests and keep them coming back for more. Plus, they're easy to make and freeze like a dream. Say goodbye to boring appetizers and hello to a crowd-pleaser that will have everyone asking for the recipe. Don't settle for the same old snacks - try something new and delicious with these sausage rolls!

INGREDIENTS

·         1 Puff Pastry Sheet- Homemade or Store-bought- I suggest Pepperidge Farms pastry sheets, thawed

·         12oz Mild Pork Sausage Meat

·         1 Egg & splash of water

·         Optional add thyme, sage, or onion spices to the sausage meat

INSTRUCTIONS

1.     Preheat oven to 400F/205C and line a baking sheet with parchment paper.

2.     In a small bowl whisk together egg and water, set aside.

3.     Place the sausage and the seasoning/s of your choosing in a bowl and mix to combine. Divide the sausage into 3 portions.

4.     On a floured work surface place a puff pastry sheet. Cut the pastry sheet into thirds then roll the pastry out just a bit.

5.     Take a chunk of the pork sausage meat and roll it into a snake shape under 1/2" thick. Place the sausage on one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.

6.     Before closing completely use a pastry brush with a bit of egg wash on the bottom of the pastry next to the sausage, then fold the pastry over the sausage. Use a fork to press down into the pastry to seal the pastry together.

7.     Using a knife to score the pastry with lots of little lines on top. Cut the sausage rolls about 1 1/2-2" thick. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Brush with remaining egg wash.

8.      Bake for 13 minutes then rotate the pan. Bake for another 6-9 minutes- or until the sausage rolls are golden brown. Transfer the sausage rolls to a wire rack right after you take them out of the oven.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.