Sausage Rolls (British-style Pigs In a Blanket)
By susanwadle
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Ingredients
- 1 pound puff pastry, thawed if frozen
- 1 pound pork sausage (casings removed if necessary)
- 1/4 cup Dijon mustard
- 1 egg, beaten
Details
Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from seriouseats.com
Preparation
Step 1
Serious Heat
makes 12 sausage rolls
1 egg, beaten
Adjust oven rack to middle position and preheat the oven to 375° F. Unroll puff pastry and cut into 12 rectangles about 4- by 5-inches. Divide the sausage into 12 equal balls. Shape each ball into a cylinder about 4 inches in length. Set aside.
Spread each piece of puff pastry with mustard, then place a sausage on the mustard. Roll the puff pastry around the sausage and seal with a thin brush of egg. Repeat with remaining ingredients and place on a baking sheet.
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