ENGLISH SAUSAGE ROLLS
Ingredients
2 rolls all-butter puff pastry, thawed
For sausage filling:
28 oz. (800 g) pure pork sausages, removed from casing or loose
sausage meat
1 teaspoon fresh sage, diced or 1/2 teaspoon dried sage leaves
1 1/2 teaspoon fresh thyme leaves, or 3/4 teaspoon dried thyme leaves
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon dried bread crumbs, plain or seasoned breadcrumbs
Freshly ground black pepper
1/3 cup water
For assembling:
2 Tablespoons Dijon mustard, or other mustard you like
For glazing:
1 large egg, lightly beaten
1. Preheat oven to 400F
and line a large baking sheet with parchment paper.
2. Remove casing from
sausages and discard. Add loose sausage to a medium bowl. Add herbs and bread
crumbs. Add water and using your hands, blend together until the water seems
absorbed in the mixture. Roughly form into a round and score round into 8
wedges. Set aside.
3. Starting with one roll
of thawed puff pastry sheet approximately 10x10-inches, use a sharp knife or
pizza cutter to cut into 4 pieces approximately 5x5-inches each. Brush a 1-inch
strip of Dijon mustard down the centre of each square. If your puff pastry is
rectangle, smaller or larger, just aim for similar size squares, adjusting as
needed. it's perfectly fine if they are a bit smaller or larger.
4. Scoop out 1/8 of the
sausage mixture and form into a log 5 inches long (you want the sausage log to
extend right to the end of the pastry). Place log on top of Dijon mustard.
Brush the left side of the square with egg wash, then gently fold the right
side over the sausage to meet the egg brushed edge and press to seal (or use a
fork).
5. Place on prepared
baking sheet, with the sealed edge facing in towards the pan (fat side on the
outside). This helps the filled side brown all the way around.
Repeat with remaining 3
squares, then repeat it all with the second sheet of puff pastry, for a total
of 8 sausage rolls.
*If making to freeze,
place on baking sheet and place in freezer until solid, then transfer to a
freezer bag.
6. Brush all over the
pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre
registers at last 160F, when tested with a meat thermometer.
*If tops seem to be well browned before that,
loosely cover with a sheet of aluminum foil.
For appetizer size sausage rolls, cut each large roll
into 4 or 5 smaller slices.
If freezing unbaked sausage rolls, you can bake from
frozen as above, simply extend the baking time as needed, since they are
starting from frozen.
Serve warm with
additional mustard.
Thank you Jennifer Maloney, Homemade Sausage Rolls, Seasons & Suppers!
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