SAUSAGE ROLLS - (PUFF PASTRY)

By porklion

Ingredients

• 2 puff pastry sheets thawed
• ½ cup spicy fruit relish (I used blood orange and chili spread), see notes for more options
• 6 pork sausages seasoned (chicken or beef will work too)
• Water
• Egg wash optional

Details

Adapted from theflavorbender.com

Preparation

Step 1

InstructionsEASY SAUSAGE ROLLSPlace the puff pastry sheet on a lightly floured surface. Roll it out a little to extend the sheet, but don't make it too thin).Cut the pastry sheet in half. Set aside one half of the pastry sheet.Spread about 1 ½ tbsp of the spicy fruit relish/spread closer to one edge of the puff pastry sheet (length-wise). You may need more depending on the relish that you're using.Using a paper towel, blot the sausages to remove any excess moisture. Cut and carefully remove the casing from the sausages. Place the sausage filling along the pastry sheet (on top of the relish).Brush the other end of the pastry sheet with water. Tightly roll the sausage roll toward the end that you brushed with water. Pinch the edge to seal. Turn this sausage roll "log" over so that the seam-side is facing down, and cut the sausage rolls with a sharp knife - 6 portions (see recipe video).Place the sausage rolls on the prepared parchment paper. Brush the top with egg wash (optional) and make 2 slits on top. Repeat with the rest of the puff pastry.Bake in the oven for 20 - 25 minutes, until the puff pastry is golden brown and puffed up, and the sausage is cooked through.Remove from the oven, and let them cool down slightly. Serve warm with dipping sauce or tomato sauce.FROZEN INSTRUCTIONSCut the prepared sausage rolls into 6 portions. Make 2 slits on top and place the sausage rolls on the prepared baking sheet.Cover the baking sheet with plastic wrap and place in the freezer. Once the sausage rolls are frozen, transfer them into an air-tight container and freeze again until needed.When ready to bake, preheat oven to 375°F. Place the frozen sausage rolls on a parchment paper lined baking sheet. Brush the tops with an egg wash (optional) and bake in preheated oven for 30 - 35 minutes, until the pastry is puffed up and golden brown.