Sausage Rolls

Recipe

A sausage roll is a British savory pastry snack.

Ingredients

• 1 pound raw pork sausage (Jimmy Dean)
• 1/2 cup finely minced onion (we use dried, and add hot water before we mix it in the sausage meat)
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh sage
• 1 teaspoon garlic
• 1/4 teaspoon crushed red pepper
• 1  packet of frozen puff pastry, thawed - we use pepperidge farm brand.
• 2 tablespoons plus 2 tsp. smooth Dijon mustard for the pastry

Instructions

Step 1

Using a sharp knife, cut off ends of sausage casings.

Squeeze out meat and discard casings.

In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. I like to use my hands to mix it all up.

Set mixture aside.

Step 2

Preheat oven to 400°F.

Working on a lightly floured work surface, unfold 1 sheet of puff pastry.

There are three folds, I use those as a measure for each roll.

I divide the sausage mixture into 4 parts.

Roll 1 of the parts into a sausage, so it spans the pastry.

Place at each end, and roll towards the middle.

Cut along the folds - you should have 6 sausage rolls.

Repeat on the other sheet of pastry.

You now have 12 sausage rolls

Make an egg wash and brush each roll.

Step 3

Place each roll seam-side down on a rimmed baking sheet.

Step 4

Bake rolls until pastry is puffed and golden, 20 minutes.

Let cool for 5 minutes before serving.

Ingredients

Ingredients

• 1 pound raw pork sausage (Jimmy Dean)
• 1/2 cup finely minced onion (we use dried, and add hot water before we mix it in the sausage meat)
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh sage
• 1 teaspoon garlic
• 1/4 teaspoon crushed red pepper
• 1  packet of frozen puff pastry, thawed - we use pepperidge farm brand.
• 2 tablespoons plus 2 tsp. smooth Dijon mustard for the pastry

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